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Recipe Category / Rice, Risotto and Orzo
Crunchy roasted potatoes
  • Preheat oven to 200* C (390* F) Fan.
  • Place the baking pan you choose to use in the oven.
  • Peel the potatoes and cut them into 4 pieces or into 2-3 pieces if they are smaller.
  • Score each piece with a knife in 2-3 places.
  • Transfer to a pot and add the juice of 2 lemons plus the actual squeezed lemons used.
  • Add salt, pepper and 1 ½ liters of water and bring to a boil.
  • Boil for 10 minutes, until the potatoes soften a little.
  • When ready, drain, remove the lemons and allow all of the steam to evaporate from the potatoes. In this way they will release all of the moisture.
  • In a bowl, add the potatoes, olive oil, thyme, whole garlic cloves, paprika, semolina, salt and pepper.
  • Shake the bowl to combine all of the ingredients.
  • Carefully remove the hot baking pan from the oven and immediately add the potatoes.
  • Spread them out and quickly place the baking pan back into the oven.
  • Bake for 30-40 minutes.
  • Turn the potatoes every 10 minutes so that they can become golden evenly.
  • When ready, remove from oven and serve.
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