This recipe is the main reason why I always have hawaij in my cupboard. Its ability to elevate roast potatoes and imbue them with an even more golden hue is quite striking. You can make the roast shallots ahead of time and just scatter them on to the potatoes when they’re ready; the residual heat will warm them up.

Method:

• Preheat the oven to 180°C fan (400°F), Gas Mark 6.
• Cover the potatoes in salted water in a large saucepan and set over a high heat. Once boiling, set a timer for 11-12 minutes. By this point, the potatoes should be cooked through, and a knife should slide easily through them. Transfer to a colander in the sink and let them steam-dry for 10 minutes.
• Meanwhile, place the shallots, oil and salt in a roasting tin and toss to combine. Roast for 12 minutes until golden and soft. Leave to cool for 15 minutes or so before tossing with the remaining roast shallot ingredients.
• Back to the potatoes: put the olive oil in a large roasting tin and heat in the oven for 10 minutes. Give the potatoes a shake in the colander for a minute, roughing up the edges, to ensure more surface area for crispiness. Don’t worry if they fall apart a bit.
• Remove the heated oil from the oven – it should be smoking at this point – and use a large spoon to carefully lower the potatoes into the oil, which will sizzle upon contact. Sprinkle over the ½ tablespoon of salt and the hawaij, then toss the potatoes in the oil so that they are evenly covered with seasoning. Roast for 40 minutes, tossing once halfway through, until golden and crisp.
• Use a slotted spoon to transfer the potatoes to a serving dish, then scatter with the roast shallot mixture to serve.

Recipe extracted from Centrepiece (Hamlyn)

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