I’ve had a bad start to the day. A fun day of exploring Greenwich with the kiddos and a short work meeting was planned but after everyone was finally fed, showered, dressed and seated in the car my trusted Honda wouldn’t start. Did you know that complex carbohydrates have mood enhancing properties? My mood needed all the help it could get. Fast. So I went back in the house in made this Harissa Double Potato Bake. 10 minutes of prep +35 minutes in the oven. Done. Mood enhanced.
And while I was photographing it a mechanic came by and replaced that dead battery and then tried to invite himself over for a meal because he couldn’t resist heavenly aroma wafting through the house.
I don’t blame him. Who can resist two types of potatoes tossed in loads of garlic and harissa paste and smothered in melted halloumi cheese!
I promise you will love it for its simplicity, flavour and “warm in my belly” feeling. It’s a great vegetarian meal or if you really love meat serve it as a side to a roast chicken like we did. Double potato + chicken=triple yum!!
- 2- Sweet Potatoes medium
- 3-4- White Potatoes medium
- 1- Red Onion large
- 1- Red Pepper
- 5 cloves- Garlic
- 2 tsp.- Harissa paste
- 2 tbsp.-Olive oil
- 125 gr- Halloumi cheese
- Preheat oven to 400F/200C
- Peel both sweet and white potatoes and cube them. Cut sweet potatoes in large cubes as they will cook faster than the white ones.
- Slice red onion, red pepper and garlic.
- Toss everything in a large roasting pan with harissa paste and olive oil. The vegetables should be in one layer and not too crowded so they roast instead of steam. No salt added as halloumi cheese is very salty.
- Roast in the oven for 35 minutes.
- A few minutes before the potatoes are done, slice halloumi as thinly as possible.
- Take the potatoes out of the oven and test for doneness.
- Turn the oven to grill/broil.
- Scatter halloumi all over the potatoes and broil for a couple of minutes until the cheese will start to turn colour. (Halloumi doesn't melt like cheddar or mozzarella)
The recipe was adapted from Nigella Lawson.