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Harissa, Honey and Garlic Roast Potatoes! A beautiful combination of crunchy, spicy and sweet! The secret to getting that crunch in the potatoes is to use bicarbonate of soda when par boiling, it helps breakdown the outside for a crunchy finish. There are a few more tips in the recipe below too! Who wants them? Recipe: 1.5kg maris pipers, peeled and cut into even chunks Salt 1u002F2 tsp bicarbonate of soda Olive oil 2 heaped tbsp rose harissa 1 tbsp olive oil 3 cloves garlic, crushed 1 tsp zaatar 1 tbsp honey Juice of a lemon A handful of chopped fresh parsley 1. Preheat your oven to 190c fan. 2. Add the potatoes to a large pan of cold water. Add salt, bicarb and bring to the boil. Boil until a knife slips through very easily, around 10-15 minutes. Drain and allow to steam dry, spread out on a separate tray. 3. Pour a generous amount of oil into a large tray, place into the oven to get hot for a few minutes. Remove, add the potatoes, salt and turn to coat well In the oil. Roast for 50-60 minutes, turning a few times, until golden and crisp. If they look dry at any point you can add a little more oil. 4. Meanwhile, add the harissa, oil, garlic and zaatar to a saucepan over a low heat. Cook for 2-3 minutes until the garlic has softened. Add the honey and cook for another minute. Finish with the parsley and lemon juice. Stir and taste for balance. 5. Coat the potatoes in the harissa mix, serve and enjoy!