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Hello, for Nigella’s Perfect Roast Potatoes, is it better to use fine or course semolina? I can't seem to find ‘normal’ semolina, so have to pick one or the other. Thank you!
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Nigella's Perfect Roast Potatoes (from NIGELLA CHRISTMAS) are super crunchy thanks to a combination of scuffed up edges and a coating of semolina. The semolina also helps to give the roast potatoes a deep golden colour.
Semolina is made from durum wheat (the same wheat used for "00" pasta flour) and is milled into coarse, medium or fine grades. In the UK many supermarkets sell packages just marked as semolina, which tends to be medium ground. In the US it is often sold as semolina flour and is most commonly coarse ground. It doesn't really matter which type of semolina you use for the potatoes as all grades will give the potatoes a golden, crisp crust. So we suggest using the type that is easiest to find and most cost effective for you. Leftover semolina (of any grade) can be used for the Quick Calamari With Garlic Mayonnaise and for Nigella's Mock Mash.
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