Roast potatoes can turn out greasy and soggy if not prepared properly, but adding a simple ingredient found in most supermarkets can make them perfectly crispy. Semolina flour, commonly used in Italian cooking for pasta and pizza dough, is the secret to achieving a deep golden brown crust.
Why Semolina Works
Potatoes naturally contain a lot of water, which releases steam during cooking and can lead to a soggy texture. Semolina flour is extremely absorbent, helping to soak up that steam and keep the potato skin dry for better roasting. Additionally, the proteins in semolina help caramelise the skin, resulting in a rich golden colour.
Katherine McPhillips discovered this method while flipping through a Mary Berry cookbook. Initially sceptical, she tried it after spotting semolina flour in the shops and now finds roasting potatoes much easier.
Ingredients for Crispier Roast Potatoes
- One bag of potatoes (such as Maris Piper or King Edward)
- Salt and pepper
- Two tablespoons of beef drippings (or any cooking fat with a high smoke point)
- Two tablespoons of semolina flour
- Optional seasonings: rosemary, thyme, garlic powder
Beef drippings, goose fat, duck fat, vegetable oil, or sunflower oil work well. Olive oil and butter should be avoided as they can char the potatoes. Choosing the right potato variety, such as those labelled for roasting, also helps ensure crispiness.
Step-by-Step Method
Preheat the oven to 200°C and place a roasting tray inside to heat for 10 minutes. Peel and cut the potatoes into pieces about five centimetres across. Place them in a large pot, cover with salted water, and put the lid on. Bring to a boil over high heat for 10 minutes, then reduce the heat, remove the lid, and cook for one to two more minutes until fork-tender.
Drain the potatoes and return them to the pot. Add the two tablespoons of semolina flour and shake the pot to roughen the potatoes. This creates more edges for texture and crispiness. Leave the potatoes in the pot uncovered for 10 minutes to release steam.
Carefully remove the hot tray from the oven, add the cooking fat, and return it to the oven for five minutes. Take the tray out again and add the potatoes individually with tongs, ensuring they sizzle on contact. Roast for 15 minutes, then turn them over and cook for another 10 to 20 minutes until golden brown and crackling. Season with black pepper and other desired herbs before serving.
