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Garlic and rosemary roasties
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Semolina is the secret behind these enviably crisp potatoes. Top with the delicious soft garlic from the whole roasted cloves.
300g goose fat or sunflower oil
2.25kg king edward potatoes
1 tbsp semolina
20g pack fresh rosemary
1 garlic bulb, cloves separated (unpeeled)
1. Preheat the oven to 180˚C, gas mark 4. Put the goose fat or sunflower oil in a large roasting tin and put in the oven to heat up for 15 minutes.
2. Peel the potatoes, then cut each one into 2-3 pieces so they are all about the same size. Put in a saucepan of cold salted water, bring to the boil, then simmer for 4 minutes, until parboiled. Drain and allow to steam-dry for 2-3 minutes before tipping back into the pan. Put a lid on and give the potatoes a good shake to rough up the edges, then tip in the semolina and give them another shake to coat.
3. When the fat is hot, carefully transfer the potatoes to the tin, coating in the hot oil. Increase the oven temperature to 220˚C, gas mark 7, and roast for 30 minutes. Turn the potatoes, add the rosemary and garlic, then roast for another 30-40 minutes, until golden and crisp. Season before serving.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2033kJ
This recipe was first published in November 2019.