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  1. Home
  2. christmas recipes for 6

Crunchy semolina potatoes with garlic and rosemary

Roast potatoes are always popular and these extra crunchy ones are no exception - by Alison Pickel
  • 22 Sep 2015
Crunchy semolina potatoes with garlic and rosemary
Cook: 70 Minutes - easy - Serves 8 - Vegetarian - Vegan - nut-free - dairy-free - egg-free - pregnancy-safe
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Roast potatoes are always popular and these extra crunchy ones are no exception

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Transfer potato, rosemary 
and garlic to a serving platter. 
Season with salt. Serve.
  • christmas recipes for 6
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