This is my last post for the year and for the holidays, I’ll be taking January off for some beach time with the family, yippee. Thanks for all your comments, suggestions and blog loving all year long.
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.
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.
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 20-30 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.