Semolina roast potatoes with garlic & thyme

Semolina roast potatoes with garlic & thyme

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal271
  • fat10g
  • saturates1g
  • carbs39g
  • sugars1g
  • fibre3g
  • protein5g
  • salt0.3g
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Ingredients

  • 1 garlic bulb
  • 1kg small floury potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g fine semolina flour
  • 6 thyme sprigs

Method

  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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Comments, questions and tips

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hilaryys
19th Oct, 2014
5.05
Delicious - just a delicate hint of garlic (I was going out afterwards and so didn't eat the roast garlic!) and if you gently stir the potatoes around a little when they've finished cooking, they pick up an attractive coating of crispy thyme leaves.
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