Instructions

• Prepare flavouring:
• 01 In a bowl mix plain flour, semolina, baking powder, sea salt and freshly ground black pepper. Reserve for later.
• Prepare and cook potatoes:
• 02 Peel and dice potatoes into 5cm pieces. Place in a large saucepan, add enough cold water to just cover. Add turmeric and salt. Bring to the boil, reduce heat and simmer for 2 minutes. Drain and leave cooling for 5 minutes or so.
• Assemble:
• 03 Tip cooled potatoes into a large bowl and cover with plain flour and semolina flavouring. Using the bowl shake well to toss the potatoes in the flavourings.
• Cook:
• 04 Add the coconut oil to a large non stick roasting pan. Place this in a hot oven and HEAT for serval minutes. Remove from the oven and carefully tip the potatoes into the hot now melted oil. Toss carefully in the oil. Now add the onion quarters and garlic. Toss again. Replace back into the oven and roast for 50 minutes. Do check on them during cooking and turn if necessary. IMPORTANT - 10 minutes towards the end of cook remove from the oven and drizzle over the tamarind sauce, tossing again but be careful not to break the potatoes up. A good hefty shake of the pan works wonders!
• Serve:
• 05 Take to the table hot and serve with any roast meat or poultry.