Crunchy Roast Potatoes
Ingredients
- 170 ml Canola oil 1. See note 1.
- 1.5 kg Potatoes Peeled
- 2 Tbsp Semolina
- 2 tsp Chicken stock powder
- 1 tsp Salt
Instructions
- Heat oven to 220℃. Add oil to a roasting pan and place in the oven.
- Cut potatoes into suitable pieces 2. (see note 2.). Put in a large pot and boil for around 10min (no longer). Drain potatoes and return to the pot. Add semolina, stock powder and salt. Hold the lid down then shake several times to smash up the surface of the potatoes slightly.
- Once the oil in the pan is very hot (should be shimmering), carefully slide in the potatoes. Turn them in the pan and distribute evenly.
- Bake for 30 minutes then turn the potatoes over. Return to the oven and bake for about another 30 minutes. Keep an eye on them, you’ll know they’re ready when golden brown.
Notes
1. Any neutral tasting oil with a high smoke point like Sunflower, Rice Bran, or Grapeseed oil is suitable.
2. You can even cut your potatoes to chip size but you will need to adjust the baking time.