Parboiling the potatoes really improves the texture – but they’re still good if you don’t have time.
1 kg potatoes – floury if possible
2 teaspoon cumin seeds
1 teaspoon chilli flakes
2 teaspoons ras el hanout – if you have it
3 springs of fresh rosemary and thyme or 1 teaspoon each dried
3 whole cloves garlic
2 teaspoons semolina – if you have it
salt and pepper
Method
Peel the potatoes if you wish and then cut into cubes about 2 -3cm diameter. Par boil for 5 minutes in salted water. Drain well and shake the potatoes in the colander to rough up the edges. Put 3 tablespoons olive oil in a roasting pan and place in a hot oven for 5 minutes (Gas Mark 6/Fan 180°C/200°C.)
Carefully remove the roasting pan and stir in the spices. Add the potatoes and garlic, then sprinkle over the semolina and mix with the oil. Season with salt and pepper. Squash the potatoes a little with a potato masher to improve the texture if you like.Bake in the oven for approx. 40 minutes until the potatoes are crispy and soft in the centre, stirring the potatoes in the pan once or twice.
Great served with roast chicken – or with eggs for a tasty brunch.