Roast Potatoes & Vegetables

Name: Roast Potatoes & Vegetables
Yield: Makes 4 Portions
Cuisine: British
Ingredients: Salt and pepper; 150 g (5 oz) mushrooms; Butter; Good oil; 100 g (3½ oz) semolina; Salt; 100 g (3½ oz) baby onions; 300 g (11 oz) baby carrots; 3 sprigs rosemary; 3 sprigs thyme; 2 kg (4 lb 6 oz) potatoes (Maris Piper, Red Rooster, Yukon Gold or Red); 85 ml (3 oz) good oil

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Roast potatoes are the best thing ever. I have changed how I make them over the years and have simplified the process. In the past I have parboiled potatoes and roughed them up to get those lovely crispy edges. Now I just roast them from raw but with the addition of semolina. The semolina gives you a lovely crisp finish.

Ingredients

For the potatoes

2 kg (4 lb 6 oz) potatoes (Maris Piper, Red Rooster,

Europe
United Kingdom
Side dish
Vegetarian
Scotland

Method

For the potatoes

Pre-heat your oven to 200°C (400°F).
Peel and wash the potatoes. Cut into even sizes.
Put in a bowl with the oil, herbs, salt and semolina, and give it a good mix.
Place onto a