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Semolina Baked Fingerling Potatoes
These baked fingerling potatoes aren't your typical potato side dish. With the added crunch from semolina flour, this easy potato recipe makes for an impressive yet easy side dish.
Servings: 4 -6
- 2 lbs cooked or partially cooked potatoes cut large potatoes into quarters
- 1 cup semolina flour
- 1-2 sprigs fresh rosemary thyme, or your favorite fresh herb
- 1/4 cup vegetable oil or olive oil
Peeling the potatoes is optional, but you will get a better coating by peeling and the potatoes will be a bit more crunchy.
Preheat oven to 400 ℉. Place the oil in a deep oven-proof pan and put the pan in the oven while it pre-heats.
Rough up the potatoes by scraping them with the tines of a fork. Then roll them in the semolina.
When oil is hot and the oven has come up to the proper temperature, add the sprig(s) of fresh herbs--they will sizzle.
Then put the potatoes in the pan. Bake for 10-15 minutes then turn. Bale for another 10-15 minutes or until the potatoes are nicely browned and crisp.
Serving: 1g | Calories: 448kcal | Carbohydrates: 72g | Protein: 10g | Fat: 14g | Saturated Fat: 11g | Sodium: 12mg | Potassium: 1024mg | Fiber: 5g | Sugar: 1g | Vitamin C: 13mg | Calcium: 37mg | Iron: 3.8mg