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Part boiling then roasting these results in the crunchiest potatoes about – they’re a guaranteed crowd pleaser!


Serves:
 6
Preparation Time: 10 minutes
Cooking Time: 1 hour

Ingredients

  • 2/3 cup peanut or rice bran oil
  • 1.5 kg brushed potatoes, peeled and cut into large pieces
  • 2 tablespoons semolina
  • 2 teaspoons sea salt flakes, plus a little extra
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano

Instructions

  1. Preheat the oven to 190C. Place the oil in a large baking tray with at least 2 cm height on the sides and place in the oven to become burning hot.

  2. Place the potatoes in a large saucepan (which has a lid) of boiling water and cook uncovered for about 7-8 minutes or until slightly tender.

  3. Drain well and then place the potatoes back into the saucepan. Add the semolina, salt, pepper and oregano and place the lid on the saucepan. Give it a few good shakes to roughen up the edges of the potatoes and ensure the semolina and salt cover the potatoes.

  4. Take the baking tray out of the hot oven and, ever so very carefully so you don’t burn yourself, place the potatoes in a single layer in the tray. Carefully turn them with a spatula so that the oil coats all sides of the potatoes.

  5. Return the tray to the oven and roast for 45-50 minutes, turning them at about the 30 minute mark.

  6. To serve, place the potatoes on their serving dish and sprinkle over a little extra sea salt.

Overview

There are a few guaranteed crowd pleasers and crunchy roast potatoes has to be one of them!

The simple trick in this recipe is to boil the potato pieces enough just to allow the sides of the pieces to soften and then get roughed up by being shaken about. By placing the shaken potatoes in burning hot oil, they instantly fry up a little…and all those roughened edges become crispy and little pockets of flavour!

I don’t think I’ve hosted a dinner, or lunch for that matter, in the last couple of years without a large dish of these potatoes. Seeing as though they are crunchy on the outside and lovely and soft in the middle, they are the perfect side to a traditional roast and could even take place of bread for mopping up the salsa from a ragu or other casserole.

So very simple and the results are just outrageously delicious! I hope you try this one!

H xx





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