SEMOLINA ON ROAST POTATOES RECIPES
SEMOLINA ROAST POTATOES WITH GARLIC & THYME - BBC GOOD FOOD
Try this easy side dish for Sunday lunch - toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden
Provided by Theo Randall
Categories Side dish
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 271 calories, FatContent 10 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
ROAST POTATOES | SUNDAY LUNCH RECIPES | GORDON RAMSAY ...
Serves 4-6. 1 hour prep and cooking time. Serve up the best roast potatoes with our classic roast recipe that guarantees crispy edges, fluffy middles and plenty of flavour from garlic and rosemary.
Provided by Gordon Ramsay Restaurants
Categories Roasts
Total Time 510 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 6
Number Of Ingredients 6
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- Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
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