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Chunky Semolina Fries

These coated fries by Ottolenghi are really just as simple as your standard potato wedge, but with a couple of clever additions and a good herby spice mix take the humble wedge to a whole new level.

I ate these fries in Ottolenghi’s restaurant Nopi in Soho, it was a side amongst and an array of deliciousness. They were so memorable due to their additively crunchy coating, I googled the recipe and had a go at home.

I had them with lamb kebabs but would probably eat them with near enough anything.


Serves 6-7 as a side


6 large maris piper/ desiree potatoes (skins on cut into chunky rectangular chips)

3 cloves garlic (crushed)

2 teaspoons smoked paprika

60ml sunflower oil

4 teaspoons fine semolina

Sea salt and black pepper


  • Preheat the oven to 240°C /475°F/gas mark 9

  • Put a large saucepan about ¾ full of water on a high heat and bring to the boil

  • When boiling add the chopped chips and cook for 5 minutes then drain

  • In a large bowl mix the garlic, oil, semolina and seasonings and add the blanched potatoes, carefully mix all together making sure the potatoes don’t break

  • Spread the chips on a large baking parchment lined tray and roast in oven for 30-35 minutes until they are crispy and golden (turn them over halfway through the cooking time)

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