A delicious alternative to the classic roast potato.
Ingredients
- 75ml olive oil
- 1kg new potatoes
- 1 tbsp semolina
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the potatoes in a large pan of boiling salted water for 5 minutes, then drain. Lightly crush the potatoes with a fork, keeping their skins and shape but breaking the skins in places.
- 2. Meanwhile, heat a roasting tray in the oven with the olive oil until hot. Carefully add the potatoes and the semolina to the hot oil (it may spit), toss to coat the potatoes in the oil and semolina, then season well with salt and pepper. Return the tray to the oven and cook for 30-40 minutes until the potatoes are golden brown, tossing them a couple of times during cooking.
Nutritional info
PER SERVING 312kcals, 14.6g fat (2.2g saturated), 4.7g protein, 43.2g carbs, 3.1g sugar, 0.1g salt, 0.8g fibre