Crunchy golden semolina roasted potatoes with a fluffy and pillowy centre.
These semolina roasted potatoes are the perfect side for a Sunday lunch, or any other meal to be honest. As side dishes, I like to make easy ones which are full of flavour, and today’s recipe fits perfectly this description.
The best kind of potatoes to use for this dish are Maris Piper, Desiree, King Edward, Nicola or Yukon Gold, as they work great for roasting. After peeling and washing the potatoes, let them par boil for some minutes. In the meantime, pre-heat the oven with a dish filled with a layer of oil. Ideally use an oil which has a very high smoking point such as vegetable oil, canola oil and sunflower oil. Try to avoid using olive oil as this tends to smoke up easily.
Par boil the potatoes until they are fork tender. This step is required so that the edges of the potatoes get roughed up, the semolina sticks better on the outside and to achieve the crispy golden exterior with the fluffy interior. Toss the par boiled potatoes in the coarse semolina with a couple of herbs and seasonings of your liking. Place the potatoes in the preheated dish with the hot oil. Be cautious, the oil is hot and it might splatter and burn you. Roast for about 50 minutes while rotating the potatoes half way through.
Serve these perfectly roasted golden potatoes with any meat dinner you like or serve them on their own. They’re really addictive with that crunchy exterior and soft interior.
Gluten Free Version
To make this recipe gluten free friendly, there is a simple substitution to make. Instead of using the coarse semolina simply replace it with coarse polenta. Polenta is a great gluten free substitute which doesn’t alter the texture and the flavour of these potatoes.
Semolina roasted potatoes
Ingredients
- 1 kg potatoes Maris Piper, King Edward, Desiree, Yukon Gold or Nicola
- 2 tbsp semolina or polenta
- salt & pepper
- 70 ml vegetable oil
Instructions
- Peel and cut the potatoes into roughly equal sized chunks.
- Pre-heat the oven at 200 °C and put tray with oil to heat in the oven.
- Parboil the potatoes for 10 minutes. Drain and mix the potatoes with semolina and salt and pepper (and other seasonings you would like to add; for example garlic, thyme, rosemary, etc.)
- Gently transfer the potatoes in the tray with the pre-heated oil and bake for 45-60 minutes, turning the potatoes half way through.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
This was a really delicious and easy recipe! I’ve never seen a recipe before that suggests to preheat the oil on the baking tray. I did that and I think it helped create a nice crisp on the potatoes. Perhaps I should have waited for the steam to dissipate as the semolina clumped but it was still good. I will definitely make it again! It was a great use of the semolina I have kicking around since last Easter when I made 12 Apostles sweet rings