Perfect Roast Potatoes


Potatoes and I have had a love hate relationship. I find that you never know what you are going to get. They are unreliable man! However, I discovered these guys at woolies the other day. Due to my fear of  bad, waxy potatoes I have not really ventured into buying other types. When I saw these at Woolies, I decided to take a risk and try them. They were described as “floury” potatoes, which is what I wanted for my roast potatoes.  I realise that I may be being pretty blonde, everyone on the planet apart from me has probably tried this type of potato. But I tell you, I will never turn back!


– Peel and chop some red skin potatoes into wedges. Put the wedges in a pot of COLD water with a tsp of salt and bring it  up to the boil.  Boil them until a fork easily goes through them. About 15 minutes.

– Drain them in a colander and let them dry out. Give them a shake in the colander to agitate them a bit.

– So here’s the secret ingredient ( a great tip from Gordon Ramsay)  – sprinkle some Semolina Flour on them and shake them around a bit more.

– Heat some sunflower oil on a baking tray in a hot oven (190C) for a few minutes, take the baking tray out and carefully put your wedges on the tray with a good sprinkle of salt.

– Roast for about 15 minutes, turn them over and roast for a further 15 minutes, or until beautifully golden.

* The Semolina trick is brilliant and really crisps up the outside of the roast potato, and to my delight, the red skins indeed had a gorgeous fluffy centre. Perfection!!

Photos courtesy of


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