Crispy Semolina Roast Potatoes with Garlic & Thyme

Place the potatoes in their skins and garlic cloves in a large pan and cover with salted cold water.
Bring to the boil and simmer for 15 minutes until the potatoes are tender but still holding their shape.
Drain thoroughly and allow to cool slightly.
Preheat the oven to 180°C (160°C fan).
Peel the potatoes if desired and cut into evenly sized pieces.
Toss the potatoes with 2 tbsp of the olive oil and season well.
Add the semolina and turn until evenly coated.
Pour the remaining olive oil into a roasting tray and add the potatoes, garlic and thyme.
Roast for 45 to 60 minutes, turning occasionally, until crisp, golden and beautifully crunchy.
Serve immediately.