Serves 6
A different take on baked potatoes to accompany your meal - great with slow-cooked lamb shawarma, baked chicken thighs or baked aubergine. Full of flavour, soft and with a bit of crunch. Comfort food that everybody will love!
1.5 kg potatoes (Maris Piper preferably), peeled and cut into chunks
2 Tbsp vegetable oil
2 tsp cumin seeds, toasted and ground
2 tsp sweet paprika
1/2 tsp cayenne pepper
2 heaped Tbsp fine semolina
salt and black pepper
a handful of fresh parsley leaf, chopped
1. Preheat the oven to 200*C.
2. Put potatoes in a large pot and cover with boiling water, add 1 tsp salt. Parboil for 5 mins or until potatoes are half cooked. Drain and allow to stand in a colander for 10 mins.
3. Prepare a large baking tray, add potatoes along with ground cumin, paprika, cayenne pepper and season with salt and pepper. Mix and spread well.
4. Bake for 40 mins, take out of the oven, sprinkle semolina and turn the potatoes to cover them all in semolina. Put the tray back in the oven and give it another 20 mins until the potatoes are crispy and golden brown. Sprinkle with parsley and serve.
5. Enjoy!
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