Semolina roast potatoes with garlic & thyme

Semolina roast potatoes with garlic & thyme

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal271
fat10g
saturates1g
carbs39g
sugars1g
fibre3g
protein5g
salt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.


Goes well with

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    Rating: 4 out of 5.3 ratings
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