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.

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