Name: Semolina roast potatoes with garlic & thyme
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 garlic bulb; 1kg small floury potatoes; 5 tbsp olive oil; 100g fine semolina flour; 6 thyme sprigs

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Semolina roast potatoes with garlic & thyme

Semolina roast potatoes with garlic & thyme

Theo Randall

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Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 4 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal271
fat10g
saturates1g
carbs39g
sugars1g
fibre3g
protein5g
salt0.3g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.4 ratings

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