Coating roast potatoes in semolina flour before roasting is a simple way to guarantee they come out crunchier and more golden, a tip from Mary Berry's recipe.
Why semolina flour works
Potatoes are mostly made up of water, which means they release a lot of steam when heated up, and it can prevent oil or a cooking fat from crisping up the skin properly. Semolina flour helps oil or fat cling better to the potato skin as they cook.
Semolina flour is often used in Italian dishes to make pizza, pasta and some baked goods, but it can also be used to give roast potatoes an irresistibly crispy coating. It is made from durum wheat and has a coarse texture that will cling to the rough edges of the potatoes, which helps create lots of crispy surfaces as they roast.
Using semolina also helps oil stick better to the potatoes so they have more of a substantial crunch and helps them develop a deeper golden colour as they cook.
How to make better roast potatoes
The tip was first discovered from Mary Berry's roast potato recipe. Semolina flour can be bought in the baking aisle in most British supermarkets, where it usually costs around £1.50 to £2.
To make the potatoes, preheat the oven to 200°C. Peel and halve the potatoes, or quarter larger ones, and aim for the pieces to be around five centimetres. Place them in a large pot, cover with cold salted water and bring to the boil for 10 minutes over a high heat.
Once boiling, remove the lid and reduce the heat. Cook for another one to two minutes until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the semolina and shake well to roughen the edges. This creates more surface area, which helps the potatoes become extra crispy.
Roasting for a golden finish
Leave the potatoes uncovered for 10 minutes to allow the steam to escape. This is what helps get rid of the water inside the potatoes to prevent them from steaming and turning soggy in the oven.
Meanwhile, place a roasting tray inside the oven to heat up for 10 minutes. When the time is up, remove the hot tray, add the beef dripping or cooking fat and return it to the oven for five minutes. Carefully add the potatoes to the hot fat using tongs or a spatula. They should sizzle when they hit the tray.
Roast for 15 minutes, then turn and cook for another 10 to 20 minutes until golden brown and crispy. Season with salt, pepper and any additional herbs or seasoning before serving.
