Twice roasted potatoes
Crispy on the outside, fluffy on the inside - these golden roast potatoes are the ultimate side dish. Coated in semolina and roasted at high heat with thyme, they deliver perfect crunch and flavor every time.
Updated : 30 June, 2025
Easy
About 20 min.
Ingredients
1.5 kilograms
Potato
40 grams
Semolina
4 tablespoon
Vegetable oil
3 piece
Thyme
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat your oven to 220C.
Step 2
Place the potatoes in a saucepan filled with cold salted water. Bring to a boil and cook for around 5 minutes, just until the edges begin to soften.
Step 3
Drain thoroughly in a colander, allowing the potatoes to steam dry. Return them to the pan and shake vigorously to roughen up the edges. Sprinkle over the semolina and shake again to coat the potatoes evenly.
Step 4
Place a large, shallow roasting tin in the hot oven to preheat. After about 5 minutes, add the fat to the tin and return it to the oven until the fat is smoking hot.
Step 5
Carefully add the coated potatoes to the tin, turning them to ensure they're well coated in the hot fat. Scatter over the thyme sprigs.
Step 6
Roast in the oven for 45-55 minutes, turning the potatoes halfway through, until they’re deeply golden and deliciously crisp. Serve immediately while piping hot.