Harissa and confit garlic roast potatoes from Ottolenghi Simple (page 142) by Yotam Ottolenghi

  • caraway seeds
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  • ground semolina
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • EYB Comments

    Can substitute duck fat for goose fat.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried broccoli and kale with garlic, cumin and lime; Cavolo nero with chorizo and preserved lemon; Mushrooms and chestnuts with za'atar; Carrot salad with yoghurt and cinnamon; Arnold's roast chicken with caraway and cranberry stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck fat for goose fat.

  • andreas_hprhif on May 02, 2026

    Nice and crispy potatoes but harissa flavour was a bit underwhelming. Would want it to be a more flavourful

  • treay on January 08, 2026

    I have made this potatoes a couple of times now and we adore them! The smell of the garlic in the oven while caramelising is just amazing. This time I used butter instead of the duck fat because I wanted it to be vegetarian. It worked really well. Next time I might put half butter and half olive oil. Scrumptious.

  • pamacea on April 07, 2024

    I took someone else’s suggestion and used corn flour—not because of gluten sensitivity but because it sounded good! I didn’t have harissa either so threw in a healthy amount of gochujang which gave a nice bite to which I am quite accustomed. It’s the duck fat, which I save when I cook duck, that really makes the difference from other oven roast potatoes I’ve made. This is a spectacular dish and definitely one to add to the regular rotation!

  • meggan on December 04, 2023

    I used new potatoes and roasted them skipping the boiling step which worked out fine.

  • janeths on May 06, 2022

    Delicious!

  • bernalgirl on December 28, 2021

    What an outstanding recipe! My 8yo asked me to make this again asap. I did make some changes, cutting the rose harissain half, adding 1/2 t smoked paprika, and omitting the caraway becaus I don’t care for it. I’d make it this way again, unless I knew everyone could handle the harissa heat. I also used fingerling potatoes, mine were perfect after a six minute boil and 25 minutes in the oven.

  • Ro_ on December 14, 2020

    These came out super crunchy, maybe a smidge too crunchy - I cut my potatoes pretty small so I could have taken them out of the oven slightly earlier. The flavour was great, but like another commenter my garlic ended up kind of burnt and bitter - I think that once the garlic had flavoured the oil I'd consider not adding it back to the finished dish at the end, or else cooking it for longer and slower at the start until it got squishy, and adding it back just 5m before coming out of the oven to heat it through.

  • clkandel on October 20, 2020

    Flavorful, crispy potatoes. Next time I'll use more of the rose harissa.

  • KarinaFrancis on July 06, 2020

    These were wonderful, flavourful and crispy. I was a bit timid with the harissa, next time I’ll be braver with both the harissa and garlic.

  • anya_sf on May 04, 2020

    I cut the potatoes slightly smaller (about 1.5") and could have boiled them slightly less, as they started to break apart. I made half the recipe and my family of 3 devoured it all (teenage son ate half). Made with Belazu rose harissa, the potatoes were very flavorful, not spicy. My son insists I make these again soon, so now I need to order more rose harissa.

  • Rutabaga on April 19, 2020

    As one would expect, these were delicious. How could they not be? I made my garlic confit using bacon fat, as that was what I had on hand. Unsurprisingly, that was a great choice. My only disappointment was that I was a little low on rose harissa, so the flavor didn't come out as much as I would have likes, but at least this way my younger son was able to eat them without any concerns that they were too spicy.

  • ChefBeccs on November 26, 2019

    Elevates the humble potato side dish to the most talked about plate on the table!

  • sosayi on July 15, 2019

    Absolutely loved these potatoes. Thanks to FJT for the note about polenta for GF, as my mother was visiting and I needed to make that sub. Will 100% make these again.

  • FJT on June 29, 2019

    Loved these! I substituted polenta for the semolina to make this dish gluten free. My husband would like me to make these every week!

  • ksg518 on April 29, 2019

    Very good. My garlic turned hard and bitter with the additional roasting time, but perhaps that was user error. I loved the harissa with the potatoes although I might cut back a little bit next time since my harissa is fairly spicy. I'll definitely try this again.

  • Frogcake on October 25, 2018

    So good. Made garlic confit in advance. (Note to self: make double for other uses). I would be very happy eating just these potatoes for supper with a bit of tahini mayo on the side.

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