SEMOLINA ROAST POTATOES WITH GARLIC & THYME

Semolina roast potatoes with garlic & thyme image

Try this easy side dish for Sunday lunch - toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

Provided by Theo Randall

Time 1h30m

Number Of Ingredients 5

Ingredients

1 garlic bulb
1kg small floury potatoes
5 tbsp olive oil
100g fine semolina flour
6 thyme sprigs

Steps:

Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.
Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.
Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.

Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium