Semolina roast potatoes with garlic & thyme

• garlic bulb↗1 1
• small floury potatoes↗1kg 1kg
• olive oil↗5 tbsp 5 tbsp
• fine semolina flour↗100g 100g
• thyme sprigs↗6 6

Step-by-step instructions

1. 1

   Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.

2. 2

   Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.

3. 3

   Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.