Roast Potatoes

INGREDIENTS

1 kg Maris Piper Potatoes (cut into quarters)
100g salted butter, melted
2 large garlic cloves, minced
4 whole garlic cloves, with skin
1 tbsp chopped parsley, finely chopped
Sea salt to taste
1 tbsp Supreme Fine Semolina
1 tsp Supreme Coarse Black Pepper

METHOD

Add potatoes in a large pot, cover with cold water and season with salt. Bring to a boil over high heat and once the water reaches a rolling boil, reduce heat to medium and continue to boil for another 5 minutes or until almost cooked. In the meantime, preheat oven to 250°c. Drain the potatoes in a colander, then tip them into a baking tray. Add melted butter, minced garlic, whole garlic cloves, salt to taste, coarse black pepper and chopped parsley and gently toss so potatoes are evenly coated. Sprinkle over with fine semolina and toss again. Roast potatoes in the oven turning them halfway for 45–60, or until golden and crunchy.