Try this easy side dish for Sunday lunch – toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden
Ingredients
- 1 garlic bulb
- 1kg small floury potatoes
- 5 tbsp olive oil
- 100g fine semolina flour
- 6 thyme sprigs
Method
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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.
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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.
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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.