Servings
Font
Back
4.7 from 9 votes

Crispy Coated Roast Potatoes

Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.

Servings: 4
Course: Side Dish
Cuisine: British

Ingredients

  • potatoes peeled and quartered or halved
  • 3 tbsp rapeseed oil
  • 2 heaped tbsp semolina
  • ¼ tsp caster sugar
  • ¼ tsp onion granules
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper

Instructions

    Cup of Yum
  1. Pre-heat the oven to 200°C (or the temp of your roast joint).
  2. Put the oil in an enamel roasting tray and put in the oven.
  3. Bring a large pan of water to the boil and cook the potatoes for 5 minutes.
  4. Meanwhile mix all the dry ingredients together.
  5. Drain the potatoes and shake in the pan vigorously with the lid on until fluffed up.
  6. Sprinkle the semolina mixture over the potatoes and shake the pan again with the lid on until well coated.
  7. Put the potatoes in the oiled tray and turn until thoroughly coated.
  8. Cook for about 45 minutes turning once or twice during cooking.
  9. Serve with your favourite roast.

Notes

  • It's a good idea to make a screw-top jar full of this coating so that you always have it to hand when making roast potatoes. I don't even bother measuring the ingredients these days, I just add them by eye and give the jar a good shake to mix everything up.