Crunchy semolina roast potatoes
Roast potatoes are one of the favourite parts of a roast dinner for many. Here they are coated in semolina for an extra crunch.
Serves 6-8Prep: 15 minutesCook: 1 hour
1.4 kg potatoes e.g. Maris Piper5 tbsp olive oil2 cloves garlic2 sprigs rosemary, leaves removed2-3 tbsp semolinaSalt and pepper
Heat the oven to 200C/gas 6.
Cut the potatoes into even-sized chunks in a variety of different shapes.
Put the potatoes and garlic into a pan of cold water then bring to the boil with the garlic and then simmer for 5 minutes.
Drain (remove garlic) and then put the potatoes into a dry pan and shake gently.
Coat with 1-2 tbsp of olive oil or oil spray, then sprinkle with salt & pepper, semolina and rosemary leaves.
Shake the pan around to coat the potatoes.
Put the rest of the oil in a roasting pan in the oven until hot and then add potatoes in a single layer.
Bake for about 45-55 minutes without touching them until crispy and golden.
Other good roasting potatoes include: Desiree, King Edward’s and Romano.
If preparing the potatoes the night before, to help prevent browning, place in a bowl of water and cover with a slice of bread.
Keep the potatoes crisp by serving on a plate rather than piled in a bowl.
You might also like: