No Oil Healthy Roast Potatoes

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Preheat oven to 450°F (232 °C) and line a baking tray or roasting tin with parchment paper or a silcone baking mat.
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Peel the potatoes and cut into chunks. Timings here are based on a medium potato being cut into about 5 pieces. Make sure all pieces are pretty even.
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Place the potatoes in a saucepan, cover with water and bring to a boil. Once at a rolling boil cook for about 7 to 8 minutes until you can just manage to stick a fork in them but they are still quite hard. Once at this point, drain then immediately return to the hot saucepan. Allow to steam dry with the lid off for a couple of minutes before proceeding.
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Add the aquafaba and semolina to the potatoes, put the lid on the saucepan and shake vigorously a good few times to rough up the potatoes, then dig in with a spoon and stir them around a bit to get the slurry that has settled on the bottom to coat them thoroughly. Don't worry if they break up a little bit.
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Tip the potatoes onto the lined tray, spread them out in a single layer, then season with a generous amount of salt and freshly ground pepper.
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Place in the hot oven on one of the upper shelves, and cook for 25 minutes. Remove, flip them all over ( I use a fork and a spoon), then return to the oven and cook until they are a lovely golden brown. It should take around 25 to 30 minutes, but the time will vary a little depending on your oven and the type of pan you are cooking them in.