Purists may point to the fact that these ‘roast’ potatoes are in fact par-boiled and deep fried – regardless, if you try this recipe I think you’ll agree that they more than deserve their place alongside a Christmas dinner or Sunday roast.
- 2-3 potatoes (maris piper or king edward will work well)
- 2 tablespoons plain flour
- 2 tablespoons semolina
- Oil for deep frying
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Peel and rinse the potatoes, cut into large pieces and add to a pot with enough water to cover. Season generously with salt, bring to the boil and simmer the potato chunks for 10-12 minutes or until the potatoes are just tender. Drain off the water and return the potatoes to the pot.
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Mix the plain flour and semolina briefly, pour onto the par-boiled potatoes and shake to coat well. This will also rough up the edges of the potato and make for more crispy edges.
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Heat oil for deep frying to 180c. Carefully drop the floured potato chunks into the hot oil and fry for 4-5 minutes or until crispy and golden. Remove from the oil with a slotted spoon and drain off any excess oil. Season the 'roast' potatoes to taste with sea salt and serve alongside your favourite Christmas / Sunday roast dinners.