80mls / ⅓cupaquafaba , the liquid from a can of chickpeas (or use 4 tablespoons of oil instead)
3tablespoonssemolina, cornmeal can also be used but make sure it isn't too course. Semolina is not gluten-free so be sure to use the cornmeal option if you need to keep this recipe gluten-free
Preheat oven to 450°F
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.
Place the potatoes in a pan, cover with water and bring to a boil. Once boiling they should take about 5 - 6 minutes to become just fork tender. As soon as they do, drain through a colander then leave for a few minutes to steam dry before returning to the saucepan.
Line a baking tray or roaster with parchment paper or a Silpat. This is essential because no oil is used.
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 potatoes slurry that has settled on the bottom to coat them thoroughly.
Tip the potatoes onto the lined tray and spread them out so they are not touching each other then season with a generous amount of salt and freshly ground pepper.
Place in the hot oven and cook for 25 minutes. Remove, flip them all over then return to the oven and cook for around another 20 minutes or until a lovely golden brown. The time will vary a little depending on your oven and the type of pan you are cooking them in.
Using the right kind of potato is really important when it comes to great roast potatoes. A high starch content is necessary to get a lovely fluffy inside and a crusty exterior. Russet potatoes are ideal or Maris Piper in the UK. And even though they aren't really classed as a high starch potato, Yukon Gold work well too.