Serving: 15

Roast potatoes are the best thing ever, I have changed how I make them over the years and have simplified the process. In the past I have par boiled them and roughed them up to get those lovely crispy edges. Now I just roast them from raw but with the addition of semolina. The semolina gives you that lovely crisp finish to the potatoes.

Creme Brulee


6Ib               Potatoes, Yukon Gold or red

5oz              Semolina

3oz              Good oil

3 sprigs       Rosemary

3 sprigs       Thyme



  1. Pre-heat your oven to 400F˚.
  2. Peel and wash the potatoes, cut into even sizes.
  3. Put in a bowl with the oil, herbs, salt and semolina and give it a good mix.
  4. Place onto a large tray making sure that you give each potato some room.
  5. Pop into the oven and cook until golden and soft. The time taken depends on how big you have cut the potatoes.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust