About the recipe Potato skins are absolutely delicious, but they’re all too often peeled off and discarded. We like to leave our skin on our roasties and coat them in semolina which creates a perfectly crunchy crust as they cook. The lemons caramelise and turn jammy while the tray is in the oven, infusing the spuds with a bright, sherbet flavour.
About the Recipe
Ingredients
- 1 kg Root Zero Potatoes
- 4 tbsp Sunflower oil
- 2 Sprigs rosemary
- 3 Cloves garlic, crushed with the side of a knife
- 1 Lemon, cut in half
- 1 tbsp Coarse semolina
- Flaky salt and freshly ground black pepper
Directions
- Cut the potatoes into rough 3cm chunks. Transfer all of the prepared potatoes to a large mixing bowl and cover with cold water. Set aside to soak for 45 minutes.
- Meanwhile, preheat the oven to 220℃.
- Lift the potatoes onto a clean kitchen towel and pat dry (don’t pour them into a colander, as you’ll only wash the starch that has been released during the soaking time back over them, inhibiting the crisping potential). Pour the oil into a large roasting tin and place on the middle shelf in the oven to heat through for three minutes.
- Remove the tray from the oven, and carefully lower the potatoes into the hot oil. Nestle the rosemary, garlic and lemon halves amongst the potatoes, then sprinkle over the semolina and toss to combine.
- Cook the potatoes in the oven for 35-40 minutes, tossing every 10 minutes to ensure the potatoes cook and crisp evenly. When the roasted potatoes are crunchy on the outside and fluffy and tender in their centres, remove from the oven and transfer to a serving platter with the lemon and herbs. Season generously with flaky salt and black pepper and serve straight away.