Roasted new potatoes

Prep:3minCook:45min

Boiling potatoes before roasting softens them up in the middle, while the roasting gives them a gorgeous crunch. Here they are also tossed in semolina, a coarse flour, for added texture.

Updated at: Wed, 16 Aug 2023 18:27:44 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories371.9 kcal (19%)

Total Fat17.8 g (25%)

Carbs45.1 g (17%)

Sugars0 g (0%)

Protein7.2 g (14%)

Sodium12.9 mg (1%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

75mlolive oil

1kgnew potatoes

unpeeled

1 Tbspsemolina

Instructions

Step 1

Preheat the oven to 220°C (425°F), Gas mark 7. Pour the olive oil into a roasting tin and place in the oven to heat up.

Step 2

Fill a large saucepan with water, add a good pinch of salt and bring to the boil, then tip in the potatoes and cook for just 5 minutes before draining. Lightly crush the potatoes with a fork, keeping their shape but breaking the skin in places.

Step 3

Add the potatoes and the semolina to the hot roasting tin, toss to coat the potatoes in the oil and semolina and season well with salt and pepper. Place in the oven and roast for 30-40 minutes or until the potatoes are golden, turning them a couple of times during cooking to ensure they brown evenly.