Roast potatoes will be 'beautifully' crisp every time with one simple ingredient. If you struggle to make roast potatoes that are crispy and fluffy on the inside, there is one simple ingredient that can help you achieve a crunchier result.
The Secret Ingredient for Crispy Roast Potatoes
Covering potatoes with a simple ingredient can help crisp them up 'beautifully' every time. Roast potatoes are the ultimate comfort food side dish, whether you're serving them alongside pork chops on a weekday evening or preparing them as part of a weekend roast dinner. While making homemade roast potatoes is relatively straightforward, they can turn out soft, soggy and greasy if you don't use the correct ingredients.
Potatoes are naturally high in water content, which converts to steam during cooking in the oven, and if this moisture remains on the skin, the oil will struggle to crisp them up effectively. However, Lindsay, a cook and creator of The Tasteful Pantry, has revealed a remarkably simple method to guarantee potatoes that are 'crunchy every time without fail' — all you need to do is season them with semolina.
Lindsay explained: 'Semolina adds a gentle grainy texture that crisps up beautifully in the oven, giving the kind of crunch that ordinary roast potatoes rarely achieve. It's the perfect trick if you've ever struggled to get that ideal roast - crispy exterior, tender interior, and just enough spice to keep things interesting.'
Why Semolina Works
Semolina is a flour typically used in the preparation of pasta, bread or pizza dough, but it is equally effective when roasting fish and potatoes, as it is renowned for producing a perfectly crispy skin. Its notably coarse consistency means it performs exceptionally well on potatoes, while its highly absorbent nature draws out excess moisture from the skin. Keeping the potatoes as dry as possible before placing them in the oven ensures they don't steam up, allowing them to cook more effectively in the oil.
Using semolina prevents the potatoes from turning soggy while also beginning to toast in the oven, resulting in a perfectly caramelised skin with wonderfully crispy edges.
How to Make Crispier Roast Potatoes
Ingredients
- 1kg of potatoes
- 120ml of oil
- Two tablespoons of semolina
- One teaspoon of salt
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- Half a teaspoon of oregano
- Half a teaspoon of paprika
- A quarter teaspoon of pepper
Any oil of your choosing will work when making roast potatoes, though those with a high smoke point, such as sunflower, vegetable, or rapeseed oil, tend to yield the best results. Alternatives such as duck fat, goose fat, or beef drippings are equally suitable.
Method
- Begin by preheating the oven to 210°C, and ensure you have a deep baking dish large enough to accommodate all the potatoes in a single layer.
- Pour the oil into the deep dish and place it in the oven for 10 minutes. It is essential that the oil is piping hot before adding the potatoes, as this forms a crust and achieves a crispier skin.
- Meanwhile, peel and halve the potatoes. Place them in a large pot of water and bring to the boil. Allow them to cook for approximately 10 minutes until fork-tender but still firm in the centre.
- Drain the potatoes and return them to the empty pot. Without applying any heat, use a fork or tongs to gently toss the potatoes around. This roughens up the surface of the potatoes slightly, creating more edges once they go into the oven and helping to achieve a wonderfully crunchy skin.
- Next, combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper in a small bowl. Sprinkle the semolina mixture over the potatoes, then give the pot a shake to coat them evenly.
- Remove the baking dish from the oven, then carefully transfer the potatoes into it. Using a pair of tongs, turn the potatoes so all sides are covered with oil, then tip any leftover seasoning from the pot into the dish.
- Place the potatoes in the oven for 20 minutes, then flip them over and cook for a further 10 minutes.
- When you remove the potatoes from the oven, they should be sizzling, deep golden brown and boasting a truly satisfying crispy skin.
