ingredients
SERVES 4-6
1-2 kg King Edward potatoes, peeled and chopped into quarters
4 tbsp Borderfields cold pressed rapeseed oil
2 tsp semolina or plain flour
1 tsp sea salt flakes and extra for finishing
method
- Start by preparing your potatoes so they are all a similar size and preheat your oven to 200˚C.
- Place the potatoes into a large saucepan and cover with water. Add a good pinch of salt and bring the pan to a boil. Simmer for 10 mins.
- Next allow your par boiled potatoes to steam for 5-10 mins. Sprinkle with a little semolina and season with sea salt.
- Pour your cold pressed rapeseed oil into a large roasting tray and preheat in the hot oven for 5 mins.
- Transfer the potatoes into the hot tray and roast for 15 mins. Then turn the potatoes carefully and return to the oven for a further 15 mins. Repeat and return to the oven for a final 15-20 mins. Finish with a small pinch of sea salt flakes
