Ingredients:

  • 5 lbs Potatoes (Floury variety), peeled and cut into roughly 2-inch chunks
  • 2 tsp Coarse Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • 4 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter (optional, melted)
  • 4 sprigs Fresh Rosemary, leaves stripped and chopped
  • 6 sprigs Fresh Thyme, leaves stripped
  • 4 cloves Garlic, lightly smashed, skin on
  • 14 oz Halloumi Cheese, sliced 1/2-inch thick
  • Zest of 1 whole lemon, finely zested
  • 1 medium Red Onion, halved and sliced thinly
  • 1/2 tsp Chili Flakes (Optional)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep and Parboil: Peel and chop the potatoes into uniform 2-inch chunks. Place in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for exactly 8 minutes (they should still be very firm).
  2. Drain and Rough Up: Drain the potatoes immediately in a colander. Return them to the empty, hot pan. Place the lid on the pan and shake vigorously for 30 seconds. This 'roughs up' the edges, creating a starchy sludge for a perfect crust.
  3. Preheat Oven and Pan: Preheat the oven to a searing hot 220°C (425°F). Place the empty baking tray inside the oven while it preheats for at least 15 minutes.
  4. Season the Potatoes: Toss the roughed-up potatoes in a bowl with the olive oil, melted butter (if using), 1 teaspoon salt, pepper, half of the rosemary, half of the thyme, and the smashed garlic cloves. Ensure the potatoes are evenly coated.
  5. Initial Roast: Carefully remove the scorching hot tray from the oven. Tip the seasoned potatoes onto the hot tray, ensuring they are spread in a single layer. Return to the oven and roast for 40 minutes.
  6. Flip: After 40 minutes, flip the potatoes gently using a spatula. They should be deeply golden on the underside.
  7. Prep Halloumi Mixture: Slice the halloumi into half-inch slabs. In a small bowl, toss the sliced halloumi, sliced red onion, remaining rosemary, thyme, lemon zest, and chili flakes (if using) with a tablespoon of olive oil.
  8. Combine and Finish: After the potatoes have roasted for 50 minutes total (10 minutes after flipping), remove the tray. Gently nestle the seasoned halloumi and red onion slices amongst the potatoes.
  9. Final Bake: Return the tray to the oven and bake for a final 15–20 minutes, or until the halloumi is golden brown and the potato edges are deep amber and crunchy.
  10. Serve: Remove from the oven. Discard the garlic cloves. Sprinkle generously with fresh chopped parsley and a final pinch of salt, if needed. Serve immediately.