* 5 cloves of garlic * 1 bunch of sage * 5 sprigs of thyme * 1 lemon * 100g vegetable oil
**For the potatoes**
* 1kg potatoes * 40g ground semolina * 1 tsp salt
**To serve**
* Flakey salt
###Instructions
1. For the infused oil: Peel and finely slice the garlic cloves, add them to a small saucepan. Remove the lemon zest with a vegetable peeler and add to pan, followed by the sage, thyme and oil. Gently heat the oil over low heat for 20/25 mins to infuse the oil. Once infused, remove the herbs and lemon peel from the oil, and set aside for later.
1. Prepare and boil the potatoes: Peel and cut the potatoes into 5cm chunks. Bring a large pot of salted water to the boil and par boil the potatoes for 8-10 minutes until they are partially cooked. Drain the water away and shake the potatoes to roughen up the edges, let them steam dry for 10 minutes.
1. Roast the potatoes: Tip the potatoes out on a large roasting tray and toss in the semolina and infused oil. Spread the potatoes out so that they have gaps between them. This will allow them to crisp up. Roast in the oven for 45 minutes until golden brown and crispy
1. Serve: Stir through the reserved herbs and serve hot sprinkled with flakey sea salt.
1 Comment
###Ingredients
**For the infused oil**
* 5 cloves of garlic
* 1 bunch of sage
* 5 sprigs of thyme
* 1 lemon
* 100g vegetable oil
**For the potatoes**
* 1kg potatoes
* 40g ground semolina
* 1 tsp salt
**To serve**
* Flakey salt
###Instructions
1. For the infused oil: Peel and finely slice the garlic cloves, add them to a small saucepan. Remove the lemon zest with a vegetable peeler and add to pan, followed by the sage, thyme and oil. Gently heat the oil over low heat for 20/25 mins to infuse the oil. Once infused, remove the herbs and lemon peel from the oil, and set aside for later.
1. Prepare and boil the potatoes: Peel and cut the potatoes into 5cm chunks. Bring a large pot of salted water to the boil and par boil the potatoes for 8-10 minutes until they are partially cooked. Drain the water away and shake the potatoes to roughen up the edges, let them steam dry for 10 minutes.
1. Roast the potatoes: Tip the potatoes out on a large roasting tray and toss in the semolina and infused oil. Spread the potatoes out so that they have gaps between them. This will allow them to crisp up. Roast in the oven for 45 minutes until golden brown and crispy
1. Serve: Stir through the reserved herbs and serve hot sprinkled with flakey sea salt.
[Source](https://www.instagram.com/reel/C0j6FPOMqT8/)