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Rosemary & Thyme Roast Potatoes
- Serves
4–6
- Difficulty
Easy
- Ready in
1 hr 20
Published 2018
When done right, the humble roast potato is impossible to beat. We absolutely adore them in our home. Crispy on the outside and fluffy on the inside, we use semolina to give these rosemary and thyme roasties that extra crunch.
Ingredients
1.2 kg 1 tbsp 3
Method
Peel the potatoes, discarding the skins. Cut the large potatoes in half, then add the potatoes to a large saucepan and cover with cold water. Bring to the boil and boil for 10 minutes.
Drain the potatoes into a colander and leave to cool for 20 minutes. It’s important to let them steam to release as much moisture as possible. (Tip: If it’s Christmas Day, leave the potatoes outside to co
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