Lemon Semolina Potatoes (4)

A very moreish way of roasting potatoes from Claire Thomson’s ” New Kitchen Basics”.

Lemon Semolina Potatoes (4)
Print Recipe
Lemon Semolina Potatoes (4)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and transfer to a serving plate, scraping any scrunchy bits. Check the seasoning and serve immediately.
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