Semolina roast potatoes with garlic & thyme
By Theo Randall
Try this easy side dish for Sunday lunch – toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden
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Prep:15 mins
Cook:1 hrs 15 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 271
-
fat 10g
-
saturates 1g
-
carbs 39g
-
sugars 1g
-
fibre 3g
-
protein 5g
-
salt 0.3g
Ingredients
- 1 garlic bulb
- 1kg small floury potatoes
- 5 tbsp olive oil
- 100g fine semolina flour
- 6 thyme sprigs
Method
Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.
Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.
Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.?
