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
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.
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.
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.