A very moreish way of roasting potatoes from Claire Thomson’s ” New Kitchen Basics”.
Ingredients
- 800 g floury potatoes peeled
- zest and juice of 2 unwaxed lemons
- 4 plump garlic cloves peeled and finely chopped
- 4 tbsps olive oil
- 1 heaped tsp dried oregano
- 2 tbsps fine grain semolina
- sea salt and black pepper
Servings:
Instructions
- Cut the potatoes into 1.5 cm slices or cubes and put into a pan of salted cold water. Cover and bring to a boil over a moderate to high heat, then simmer for about 4 minutes until the potatoes are just tender. Carefully drain, without breaking the potatoes.
- Meanwhile preheat the oven to 200 C, Fan 180 Gas 6. Line a deep roasting tray with baking paper. Place the potatoes in the tray and add the lemon zest and juice, garlic, a good measure of olive oil , oregano and 1 tbsp of the semolina, along with 100 ml water. Season with salt and pepper, mixing well, then level out.
- Roast for about 30 minutes until they begin to colour in patches with a little liquid still remaining in the roasting tray. Turn over and sprinkle with the remaining semolina, then roast for another 20-30 minutes until they are crisp and have a good colour. All the liquid should have evaporated.
- Remove from the oven and transfer to a serving plate, scraping any scrunchy bits. Check the seasoning and serve immediately.
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