Roast potatoes can vary in texture — chewy, smooth, firm or soft — depending on the preparation method. However, the ideal roast potato boasts a thick, golden, exceptionally crunchy exterior while remaining fluffy and pillowy inside. One ingredient that truly makes the most significant difference is semolina.
When sprinkled over parboiled potatoes prior to roasting, semolina produces an extra crispy, golden crust by drawing out moisture from the outer layer. Similar to how flour crisps up fried chicken skin, a light coating of semolina eliminates excess moisture and solidifies into a delicate crust once cooked in fat.
Why Semolina Works Best
Unlike other more commonly used flour types, semolina achieves an ideal balance between the fineness of its texture and natural flavour for roasted potatoes. Additionally, its elevated protein content forms a sturdy shell around the potato that withstands high temperatures well and won't crumble the moment you touch it.
Regarding the fat for roast potatoes, while many swear by goose or duck fat, vegetable oil delivers exceptional results, according to the author.
Ingredients and Method
Ingredients: 1kg of potatoes, three tablespoons of semolina, sea salt, and vegetable oil enough to cover the bottom of the roasting tray.
How to make crispier roast potatoes:
- Peel the potatoes and cut each one into equal quarters. Keep them roughly the same size to ensure even cooking.
- Rinse the potatoes to remove excess starch, then place them into a pan of cold, salted water. Starting with cold water allows the potatoes to cook from the inside out, preventing uneven texture.
- Once the water reaches boiling point, cook for 10 minutes, then drain and set aside to cool beneath a clean tea towel for 10 to 15 minutes. This absorbs steam, retains warmth, and allows the potatoes to dry out properly.
- During this time, preheat the oven to 200°C Fan with the roasting tray inside. Once up to temperature, add the oil to the tray and return it to the oven for eight minutes.
- After the potatoes have finished steam-drying, return them to the pan, secure the lid, and shake well. Increasing the surface area allows more semolina to adhere.
- Transfer the potatoes onto the hot roasting tray, ensuring all sides are thoroughly coated in the hot vegetable oil.
- Roast for 30 minutes, then remove to turn them over. Return to the oven at 180°C for a further 25 minutes.
Once the timer went off, the potatoes had turned a gorgeous golden colour and delivered a satisfying crunch with every bite.
