Semolina roast potatoes with garlic & thyme

Try this easy side dish for Sunday lunch – toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

  • 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


  • 1 garlic bulb
  • 1kg small floury potatoes
  • 5 tbsp olive oil
  • 100g fine semolina flour
  • 6 thyme sprigs


  1. 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.

  2. 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.

  3. 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.?

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