Crispy Coated Roast Potatoes
Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.
Servings 4
Ingredients
- potatoes peeled and quartered or halved
- 3 tbsp rapeseed oil
- 2 heaped tbsp semolina
- ¼ tsp caster sugar
- ¼ tsp onion granules
- ¼ tsp salt
- ¼ tsp freshly 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.
Notes
It's a good idea to make a screw-top jar full of this coating so that you always have it to hand when making roast potatoes. I don't even bother measuring the ingredients these days, I just add them by eye and give the jar a good shake to mix everything up.