Fiery Semolina Potatoes

Total Time : 35 minutes | Prep Time : 10 minutes | Servings : 4 people


2 cups (500ml) water
1 tsp. salt
500gm baby potatoes
3 tbsp. fine semolina
1 1/2 tbsp. olive oil
1 tbsp. butter
1/2 tsp. paprika flakes or red chilli powder
2 tbsp. chopped coriander
1 tsp. salt


  1. In a pan, boil the water with salt and scrubbed potatoes until the potatoes can be pierced with a fork or a knife.
  2. Let the potatoes cool down and then peel the potatoes meanwhile, roast the semolina in a frying pan or skillet on the lowest flame, until golden brown.
  3. In the same frying pan or skillet, heat the olive oil, butter, paprika flakes and coriander leaves.
  4. Stir in the potatoes until they turn light brown in colour, then prinkle the semolina and salt and mix well. Continue cooking for a minute or two. The semolina forms a lovely crust over the potatoes.


Calories 118.8
Total Fat 8.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.6 g
Cholesterol 7.8 mg
Sodium 586.4 mg
Potassium 24.3 mg
Total Carbohydrate 9.8 g
Dietary Fiber 0.5 g
Sugars 0.0 g
Protein 1.7 g


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