Crispy Semolina Potatoes
Crispy Semolina Potatoes are a twist on traditional roast potatoes. They are crunchy on the outside, but soft and fluffy in the middle. Not to mention the delicious spice mix for flavour. The plus side? They are crunchy every time without fail and the perfect accompaniment for many meals. Try serving the potatoes with my Classic Roast Chicken.
Some other favourite potato sides are my Cheesy Stuffed Potatoes and Mashed Potato with Garlic & Thyme.
Semolina Potato Instructions
Make the oil hot before adding the semolina potatoes. Preheat the oven to 220C | 200C fan forced. Pour the oil into a deep baking dish (large enough to fit the potatoes, but ensure they are in a single layer) and place the dish into the oven.
Partially cook the potatoes first. Fill a large saucepan with water. Add the potatoes and bring to the boil. Boil for approximately 10 minutes. They should be just soft on the outside. Soft enough to scrape some grooves into the potatoes with a fork, but still hard in the middle. Adjust the time to suit the size of the potatoes.
Mark the potatoes, ready to hold the semolina. Drain the potatoes and return them to the hot saucepan, but leave off the heat. The heat of the saucepan should dry the potatoes out. Using tongs hold the potatoes still inside the pot and scrape the outside of the potatoes with a fork. Scrape them from one end to the other make little grooves all over.
The delicious aromas and flavours are the most important part. Combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper in a small bowl. Sprinkle the semolina mix over the potatoes and shake the pot to ensure all the potatoes are coated.
Cook the potatoes until crisp. Remove the baking dish with oil from the oven and carefully place the potatoes into the oil, turning them over so they are covered in the oil. Shake and scrape any additional spices from the pot over the potatoes. Bake for 20 minutes. Turn the potatoes and bake them for an extra 10 minutes (or as necessary, depending on the size of the potatoes). They are now crunchy, tasty and so ready to eat!
Feedback & More
Did you try the Crispy Semolina Potatoes? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty sides. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Crispy Semolina Potatoes
Crispy, seasoned potatoes. Perfect for roasts, barbeques or just a great side for many dishes!
6
servings10
minutes40
minutes50
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Ingredients
1 kg large potatoes, peeled halved
½ cup oil
2 tbsp semolina
1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
½ tsp paprika
¼ tsp pepper
Directions
- Preheat oven to 210C | 190C fan forced. Pour the oil into a deep baking dish (large enough to fit the potatoes in a single layer) and place in the oven.
- Place the potatoes into a large saucepan with water and bring to the boil. Boil the potatoes for approximately 10 minutes. They should be just soft on the outside (able stick a fork in approximately 4mm) and still hard in the middle.
- Drain the potatoes and return them to the hot saucepan, but do not put over the heat. Using tongs to hold one of the potatoes and scrape once or twice on all sides with a fork. This will make little grooves around the potatoes.
- Combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper in a small bowl. Sprinkle the semolina mix over the potatoes and shake the pot to ensure all the potatoes are coated. If necessary, press the potatoes into the semolina to help it stick.
- Remove the baking dish from the oven and carefully place the potatoes into the oil, turning them over so they are covered in the oil. Shake any additional spices from the pot over the potatoes.
- Bake for 20 minutes. Remove from the oven and turn the potatoes over. Bake for a further 10 minutes or until crisp and golden brown all over and cooked through. The cooking time will vary depending on the size of the potatoes.
Try the potatoes with my Classic Roast Chicken.
Cheesy Stuffed Potatoes
Cooks in 70 minutesDifficulty: EasyThese baked potatoes are filled with a cheesy mashed potato filling, topped with golden melted cheese.
Mashed Potato with Garlic & Thyme
Cooks in 25 minutesDifficulty: EasyA delicious creamy mash with a hint of garlic and thyme. An excellent compliment to many dishes.
Potato & Caramelised Onion Soup
Cooks in 40 minutesDifficulty: EasyThis is a creamy potato soup that does not require any blending. The caramelised onion topping adds a nice sweetness and extra texture to the soup.
