This is my version of a roast potato coating that can be bought from that supermarket which boasts “not just any……”. Why pay good money for something that costs just a few pennies to make at home I thought and so I came up with this mixture which gives the potatoes a lovely savoury crispy coating. Once you’ve tried these I don’t think you’ll want a plain roast spud ever again!
Bash the potatoes about with the lid on until they look fluffy around the edges.
Crispy Coated Roast Potatoes
Prep time
Cook time
Total time
Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.
Author: Camilla
Recipe type: Side dish
Serves: 4
Ingredients
- Potatoes, peeled and quartered or halved
- 3 tbsp Olive oil
- 2 heaped tbsp Semolina
- ¼ tsp Castor Sugar
- ¼ tsp Onion granules
- ¼ tsp Salt
- ¼ tsp Ground pepper
Instructions
- Pre-heat the oven to 200°C (or the temp of your roast joint).
- Put the oil in an enamel roasting tray and put in the oven.
- Bring a large pan of water to the boil and cook the potatoes for 5 minutes.
- Meanwhile mix all the dry ingredients together.
- Drain the potatoes and shake in the pan vigorously with the lid on until fluffed up.
- Sprinkle the semolina mixture over the potatoes and shake the pan again with the lid on until well coated.
- Put the potatoes in the oiled tray and turn until thoroughly coated.
- Cook for about 45 minutes turning once or twice during cooking.
- Serve with your favourite roast.
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2 comments
Christina
01/02/2013 at 6:25 am (UTC 1) Link to this comment
These look amazing! Have to try these soon!!
Camilla
01/02/2013 at 8:37 am (UTC 1) Link to this comment
Great, they are really tasty and crispy:-)