Adding semolina flour to roast potatoes before cooking helps them caramelise and turn deeply golden every time, according to a cooking tip that has been shared widely. The coarse flour, made from durum wheat, clings to the rough edges of potatoes and encourages oil or fat to stick better, producing a crunchier texture and a richer colour.
Why potatoes turn out soggy
Potatoes have a high water content, so they release a lot of steam when heated, which can stop oil or cooking fat from crisping the skin properly. Early attempts at roast potatoes can result in pale, mushy pieces swimming in unabsorbed oil. The trick is to coat them in semolina flour, a technique that comes from Mary Berry's roast potato recipe.
What you need
The ingredients are one bag of potatoes (around 1kg to 1.5kg), two tablespoons of semolina flour, two tablespoons of beef dripping or another cooking fat, and optional seasonings such as garlic powder, dried rosemary, dried thyme, plus salt and pepper.
Semolina flour is widely used in Italian cooking for pizza, pasta and baked goods, but it also works for roast potatoes. It has a coarse consistency that clings to the potatoes and creates plenty of crispy surfaces as they cook. It also helps oil adhere more effectively and gives a deeper golden colour.
How to make them
Preheat the oven to 200°C. Peel and halve the potatoes, or cut larger ones into quarters, so pieces are roughly five centimetres in size. Place them in a large saucepan, cover with cold salted water and bring to the boil for 10 minutes over a high heat. Then remove the lid, lower the heat and cook for a further one to two minutes until fork-tender.
Drain the potatoes and return them to the pan. Add the semolina and shake vigorously to roughen the edges, which increases the surface area for maximum crispiness. Leave the potatoes uncovered for 10 minutes to let steam escape, which removes moisture and stops them steaming in the oven.
Meanwhile, heat a roasting tin in the oven for 10 minutes. Remove the hot tin, add the beef dripping or cooking fat and return it to the oven for five minutes. Carefully transfer the potatoes to the hot fat using tongs or a spatula; they should sizzle on contact. Roast for 15 minutes, then turn and cook for a further 10 to 20 minutes until golden brown and crispy. Add salt, pepper and any extra herbs or seasoning before serving.
Semolina flour is available in the baking aisle of most British supermarkets, typically priced between £1.50 and £2.
