Semolina is the key ingredient for achieving perfectly crispy and fluffy roast potatoes, according to lifestyle reporter Angela Patrone. When sprinkled over parboiled potatoes before roasting, semolina draws out surface moisture, producing an exceptionally crunchy, golden coating.
Why Semolina Works
Similar to how flour crisps up fried chicken skin, a light coating of semolina eliminates surplus moisture and solidifies into a delicate crust when cooked in fat. Unlike other common flours, semolina achieves an ideal balance between fine texture and natural taste for roasted potatoes. Its elevated protein level forms a sturdy shell that withstands high temperatures without crumbling.
Choosing the Right Fat
While many rely on goose or duck fat, Patrone found that vegetable oil delivers outstanding results. She recommends enough oil to cover the bottom of the roasting tray.
Ingredients
- 1kg of potatoes
- Three tablespoons of semolina
- Sea salt
- Vegetable oil, enough to cover the bottom of the roasting tray
Step-by-Step Method
Begin by peeling the potatoes and cutting each into even quarters. Uniform size is essential for consistent cooking. Rinse the potatoes to remove excess starch, then place them in a pan of cold salted water. Starting with cold water allows the potatoes to cook from the inside out; skipping this step results in uneven texture.
Once the water reaches boiling point, cook for 10 minutes, then drain and cover with a clean towel to rest for 10 to 15 minutes. This draws out steam, retains warmth, and dries the potatoes thoroughly.
Meanwhile, preheat the oven to 200°C Fan with the roasting tray inside. Once hot, pour the oil into the tray and return it to the oven for eight minutes.
After steam-drying, place the potatoes back in the pan, secure the lid, and shake vigorously. Increasing the surface area helps the semolina adhere more effectively. Transfer the potatoes onto the hot tray, ensuring every side is coated in the hot vegetable oil.
Roast for 30 minutes, then turn them over. Return to the oven at a reduced temperature of 180°C for a further 25 minutes. The result: wonderfully golden potatoes with an ideal crunch.
