Crispy Coated Roast Potatoes

Crispy Coated Roast Potatoes

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! So I came up with this savoury semolina coating which gives the most delicious Crispy Coated Roast Potatoes ever!  Once you’ve tried these I don’t think you’ll want plain roast spuds ever again!

My family think these are the best roast potatoes ever!

Bash the potatoes about with the lid on until they look fluffy around the edges.

I do hope you try my Crispy Coated Roast Potatoes! For more potato recipes you might like:

Potato Rosti Waffles

ActFry Roast Potatoes 

Garlic & Rosemary Scalloped Potato Roast

Syn Free Garlic & Parmesan Hasselback Potatoes

Cypriot New Potatoes – Potato Galette

Thyme & Brie Slow-Fried Potatoes

Golden Turmeric Fries with Coriander & Mint Dip

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Crispy Coated Roast Potatoes

Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.

Servings 4

Author Camilla

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

1. Pre-heat the oven to 200°C (or the temp of your roast joint).
2. Put the oil in an enamel roasting tray and put in the oven.
3. Bring a large pan of water to the boil and cook the potatoes for 5 minutes.
4. Meanwhile mix all the dry ingredients together.
5. Drain the potatoes and shake in the pan vigorously with the lid on until fluffed up.
6. Sprinkle the semolina mixture over the potatoes and shake the pan again with the lid on until well coated.
7. Put the potatoes in the oiled tray and turn until thoroughly coated.
8. Cook for about 45 minutes turning once or twice during cooking.
9. Serve with your favourite roast.