I had been experimenting for the longest time on how to get the most perfectly crispy coating to my roasties, and here is the answer – parboil then chuff with semolina. I can’t have a Sunday roast without Roast Potatoes, and certainly not Christmas!
I can’t say these are quick and easy to make, because the most tedious part of this recipe is having to turn the potatoes in the thin layer of hot oil; but I promise this is worth it because the last thing you want is your roasties scuba diving in oil!
-Recipe Serves 6-
– THE INGREDIENTS –
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– THE RECIPE –
