I was recently made aware (via our roasted potato recipe showdown) of a method that employs a few clever tricks to make what ...

A roast potato should be ultra crispy and golden on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds ...

She advises: "With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday." The modest ...

After preheating your fat in the oven until it's sizzling hot, add the semolina-coated potatoes and roast for roughly an hour or until they're "darkly golden and crispy", turning halfway through.

As it starts turning golden, add the sliced onions ... keeps it crunchy. Add the semolina with the rest of the salt and fry it with the mix on a low flame for a few minutes.