Crispy Roast Potatoes2017-11-29
- Servings : 6
- Cook Time : 60m
- Ready In : 60m
- 165ml oil
- 11⁄2 kg potatoes
- 2 tbsps semolina
- 2 tsps salt
Pour the oil in a metal or cast iron baking dish and place in the oven. Preheat oven to 240°C.
Boil a large pot of water. Peel and cut the potatoes into large pieces. Boil the potatoes for 10 minutes. Drain then return to the pot.
Scatter over the semolina and salt. Clamp the lid on and give the pot 5 good shakes to rough up the potatoes. Leave the lid on and set aside.
The oil should be hot enough by the time the oven comes to temperature. Test it by tossing in a pinch of potato - it should sizzle straight away.
Pour the potatoes in. Working quickly, use an egg flip to toss the potatoes in the oil, spread them out as best you can then put the pan to the oven.
Turn the oven down to 220°C. Roast for around 50 minutes, possibly up to 1 hour 15 minutes, turning once during baking. They are ready when they are a golden brown with some browned edges and they are crunchy. Serve immediately.