Roasted potatoes

1. Heat the oven to 400°F / 200° Peel the potatoes, quarter them lengthways and place in a large saucepan of salted cold water. Bring to the boil, then lower the heat and simmer for about 8 minutes.
2. Drain the potatoes in a colander and sprinkle with the semolina, turmeric, chilli flakes and some salt and pepper. Toss in the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes.
3. Put the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes and toss to coat in the oil.
4. Roast for 40–45 minutes, turning a few times, until crisp and golden. Drain on kitchen paper and transfer to a warmed dish to serve.

Tip: The key to crunchy roasties is getting a really fluffy exterior before they go in the oven. Drain the potatoes well and give them a moment to steam and dry out further. Then don’t be afraid to shake the colander or pan vigorously to rough up the edges before you add the oil.