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.
![Celebrations-Roast-Potatoes Creme Brulee](https://www.caledoniaseniorliving.org/wp-content/uploads/Celebrations-Roast-Potatoes.jpg)
Ingredients
6Ib Potatoes, Yukon Gold or red
5oz Semolina
3oz Good oil
3 sprigs Rosemary
3 sprigs Thyme
Salt
Instructions
- Pre-heat your oven to 400F˚.
- Peel and wash the potatoes, cut into even sizes.
- Put in a bowl with the oil, herbs, salt and semolina and give it a good mix.
- Place onto a large tray making sure that you give each potato some room.
- Pop into the oven and cook until golden and soft. The time taken depends on how big you have cut the potatoes.