Gordon Ramsay's crispy and golden roast potatoes

Ingredients

• floury potatoes - Maris Piper or King Edward (1.2 Kg/ 2.6 lbs.)
• olive oil (100 g/7 tablespoons)
• semolina (2 tablespoons)
• garlic cloves (2)
• rosemary
• Salt and pepper

Instructions

1. Preheat the oven to 400F.
2. Peel the potatoes, chop them into large chunks and place them in a large saucepan of cold salted water.
3. Bring it to a boil and leave to simmer for six minutes.
4. Add the oil to a large roasting tray and place it in the oven to heat up.
5. Drain the potatoes and give them a gentle shake to fluff up the edges before sprinkling over the semolina.
6. Shake the spuds again to coat evenly then leave to steam dry for just five minutes.
7. Leave the garlic cloves whole but crush lightly with the back of your hand, then carefully add the potatoes to the hot oil tray along with the garlic and rosemary.
8. Toss to coat in the fat and spread out in a single layer so they cook evenly.
9. Roast for 40-45 minutes, turning every 15 minutes, until crisp and golden brown.
10. Season once more with salt and pepper before serving.

Source: Gordon Ramsay's 'golden' roast potatoes use one unique ingredient Express.co.uk