Ingredients:

  • 1 kg (2.2 lbs) Potatoes, peeled and chopped into 1.5-inch chunks
  • 60 ml (1/4 cup) Olive Oil
  • 30 g (2 Tbsp) Unsalted Butter or Duck Fat
  • 4 cloves Garlic, lightly smashed (skin on)
  • 2 sprigs Fresh Rosemary, whole
  • 1 tsp Dried Oregano
  • Coarse Sea Salt & Black Pepper, to taste
  • 450-500 g (16 oz) Halloumi Cheese, sliced into 1-inch cubes
  • 1/2 tsp Flaky Sea Salt, for finishing
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep the Potatoes: Peel and chop the potatoes into even 1.5-inch chunks. Rinse well under cold water to remove excess starch.
  2. Par-Boil: Place the potato chunks in a large saucepan and cover with cold, heavily salted water. Bring to a rapid boil, then reduce heat and cook for 7–8 minutes until tender around the edges but firm in the centre.
  3. Drain and Rough Up: Drain the potatoes thoroughly in a colander. Return them to the empty, hot pan (off the heat). Place the lid on, and gently shake the pan back and forth for 30 seconds to 'rough up' the edges, creating the fluffy surface area needed for maximum crispiness.
  4. Preheat and Heat the Fat: Preheat the oven to 200°C (400°F) convection/fan or 220°C (425°F) standard. Place a large roasting dish with the olive oil, butter/duck fat, smashed garlic cloves, and rosemary sprigs into the oven for 5 minutes until the fat is shimmering hot.
  5. Initial Roast: Carefully remove the hot pan. Add the roughed-up potatoes, oregano, salt, and pepper. Toss well to coat every potato in the hot fat and seasoning. Ensure the potatoes are spread in a single, even layer.
  6. First Bake: Return the tray to the oven and roast for 30 minutes, flipping the potatoes once halfway through, until they are starting to turn deeply golden and crunchy.
  7. Prep the Halloumi: While the potatoes bake, slice the halloumi into 1-inch cubes. Use paper towels to pat the halloumi dry; this ensures it crisps rather than sweats.
  8. Add the Cheese: After the initial 30 minutes of roasting, remove the tray. Create small spaces among the potatoes and add the halloumi cubes.
  9. Second Bake: Return the tray to the oven for another 15–20 minutes, or until the halloumi is deeply golden brown and the potatoes are crunchy all over.
  10. Finish and Serve: Remove the tray from the oven. Discard the spent rosemary sprigs and garlic cloves (or leave the garlic if desired). Sprinkle generously with flaky sea salt and the fresh lemon juice. Garnish with chopped fresh parsley and serve immediately.