I use polenta or semolina to add a crunchy texture to harissa roast tatties.
"Ottolenghi Simple" recipe "Harisa and confit garlic roast potatoes", P142.
(It can be further simplified by not bothering with confiting the garlic in the goose fat, and just using olive oil.
But if you have the time and inclination, the garlic goose fat certainly adds to it.)
If you don't have the book, then the further-simplified version is something like this:
Peel and chop tatties fairly small.
Par-boil: bring to boil, then 5-7 mins, till fork just starts to go in.
Don't over-do it, or they will disintegrate when you start manhandling them.
Drain and cool.
Large bowl: couple of tablespoons olive oil, 1 generous tsp Rose Harissa paste, mix it in.
Tatties in, mix by hand till fully coated. Can add more oil if too dry.
Add polenta and salt, continue to mix.
(Don't add the semolina to the oil first; it turns into a cludgy mess - add it once the tatties are properly coated.)
Sprinkle more polenta, till the tatties are reasonably well coated and the mixture is starting to become a bit dry. Continue to mix.
Tip out onto baking tray.
Oven 200 for around 30 mins, check after 20.
