- 1 garlic bulb
- 1kg small floury potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g fine semolina flour
- 6 thyme sprigs
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.