Roasted Potato Bowl with Garlic Confit Sauce Recipe

Introduction

This Roasted Potato Bowl with Garlic Confit Sauce is a vibrant and comforting meal, packed with bold Middle Eastern flavors. Crispy potatoes and tender chickpeas are complemented by a creamy, garlicky sauce that brings everything together beautifully.

Ingredients

• 1 lb potatoes (chopped into wedges)
• 1 tsp lemon zest
• 1.5 tsp za’atar (or dried thyme)
• 2 tsp harissa paste
• Sea salt flakes (to taste)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1.5 cups chickpeas (cooked)
• 1 broccoli head (medium, chopped into florets)
• 8 raw almonds (roughly chopped)
• 1 scallion (large, finely chopped)
• 1 garlic head (large)
• 2 tbsp lemon juice
• 3 tbsp fresh parsley (finely chopped)
• ½ tbsp maple syrup (optional)
• 1 cup plain yogurt (I use soy)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) with the fan on.
2. Step 2: Prepare the garlic: Remove the extra layers of skin from the garlic bulb and slice about 1/2 inch (1 cm) off the top to expose the cloves. Wrap the bulb in baking paper or place it in a small oven-safe dish with a lid. Bake for 40 minutes. The garlic will be very hot, so either make it ahead of time or let it cool before squeezing it into the sauce.
3. Step 3: Prepare the potatoes: In a large bowl, mix the lemon zest, za’atar or thyme, harissa paste, a pinch of salt, and 1½ teaspoons (8 ml) of olive oil. Add the potatoes, and toss to coat evenly. Spread the potatoes on a baking tray and bake on the middle to upper rack of the oven for 25 minutes.
4. Step 4: Prepare the veggies: In the same bowl, mix the cumin, remaining olive oil, and a pinch of salt. Add the chickpeas and broccoli, stirring to coat well. Add them to the baking tray with the potatoes and bake for another 20 minutes, or until golden and slightly crispy.
5. Step 5: Prepare the almonds: Place the almonds in an oven-safe dish and bake for 7 minutes on the lower rack.
6. Step 6: Prepare the sauce: In a bowl, squeeze out the roasted garlic and mash it with a fork. Add the lemon juice, parsley, maple syrup (if using), and yogurt, then mix well. Season with salt to taste.
7. Step 7: Assemble: Spread the sauce on the base of a plate, top with the roasted veggies, then garnish with scallion and toasted almonds. Enjoy!

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a sweeter twist and extra nutrients.
• If you don’t have harissa paste, substitute with a mix of smoked paprika and cayenne pepper for a milder spice level.
• Make the garlic confit sauce ahead of time and store it in the fridge to allow the flavors to meld.
• For a nut-free option, omit the almonds and add toasted pumpkin seeds for crunch.

Storage

Store leftover roasted veggies and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the veggies in the oven or a skillet to maintain crispness, and serve with cold or room temperature sauce for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before adding to the dish.

What if I don’t have za’atar?

If you don’t have za’atar, dried thyme is a great alternative that provides a similar herbaceous flavor.