Merry Christmas and Happy New Year to all x
I thought I'd share this very special way of getting the ultimate crispy roast potatoes, just in time for Xmas. Prepare to drool..
1 kg desiree or good roasting potatoes
2 tbs semolina
1 cup olive oil
truffle salt (available from gourmet food stores)
Pre heat oven to 200C.
Peel the potatoes, cut them in half and then half again. Place them in a large saucepan and cover with cold water.
2 tbs semolina
1 cup olive oil
truffle salt (available from gourmet food stores)
Pre heat oven to 200C.
Peel the potatoes, cut them in half and then half again. Place them in a large saucepan and cover with cold water.
Bring the potatoes to the boil and then drain them in a sieve. Add them back to the saucepan, sprinkle with semolina and bash them around the pot to rough up the edges a little (see below).
Pour the oil into a large heavy based roasting pan and allow the oil to heat up for 10 minutes or so. (NOTE: I know this seems like a lot of oil, but it is crucial - trust me) Carefully place the potatoes in the hot oil and roast for 23-30 minutes, turning them over half way through. Cook until golden brown. Drain the potatoes quickly on paper towel and sprinkle with truffle salt and serve.
Pour the oil into a large heavy based roasting pan and allow the oil to heat up for 10 minutes or so. (NOTE: I know this seems like a lot of oil, but it is crucial - trust me) Carefully place the potatoes in the hot oil and roast for 23-30 minutes, turning them over half way through. Cook until golden brown. Drain the potatoes quickly on paper towel and sprinkle with truffle salt and serve.






