2 kg sebago potatoes, washed, peeled, cut into 3 cm pieces
3 Tbsp fine semolina
Vegetable oil, to roast
8 sprigs rosemary, leaves picked
6 cloves garlic, unpeeled, smashed
Sea-salt flakes, to season
- Preheat oven to 200°C. Put potato in a large saucepan of water over a high heat. Bring to the boil and cook for 8 minutes. Drain well. Return potato to hot, dry pan. Cover with a lid and shake pan vigorously to roughen up surface of potato. Sprinkle over ½ of the semolina and shake to coat. Sprinkle over remaining semolina and shake again.
- Pour enough oil into 2 baking dishes to come 2mm up the sides. Put in oven to heat for 5 minutes or until fragrant. Remove from oven. Working quickly and carefully, divide potato, rosemary and garlic between warmed oil in each dish.
- Return dishes to oven. Cook, turning potato every 10 minutes, for 40 minutes or until potato is crispy and golden brown, and garlic is tender.
- Transfer potato, rosemary and garlic to a serving platter. Season with salt. Serve.