Super-Crispy, Ultra-Crunchy Roast Potatoes

INGREDIENTS

1 kg baby potatoes, halved
100 ml (85 g) light extra virgin olive oil
50 g fine semolina
8 g fine sea salt

​METHOD

Preheat your oven to 220°C (fan-forced).
Pour the olive oil onto a large baking sheet and place it in the oven to heat up.
In a pot of boiling water, cook the potatoes for 12 minutes, then drain them and allow them to steam dry for a couple of minutes.
Return the potatoes to the pot. Add the semolina and sea salt.
Cover the pot with the lid and give it a good shake to roughen up the edges, ensuring they are fully coated in the semolina.
Check that the oil is hot enough by dropping in a pinch of potato - if it sizzles, it's ready.
Carefully add the potatoes to the hot baking sheet, turning them to coat them evenly in the oil. Spread them out in a single layer.
Roast the potatoes for 45-50 minutes, turning them halfway through, until they are golden brown and crispy.