Getting crispy roast potatoes can be a challenge, but cook Lindsay from The Tasteful Pantry has shared a simple roast potato recipe tip that guarantees a crunchy exterior every time. The secret ingredient is semolina, a coarse grain commonly used in pasta and bread making.
Why Semolina Works
Potatoes naturally contain a high level of water, which turns to steam during cooking in the oven. If this moisture remains on the surface, the oil cannot crisp up properly. 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.'
Semolina is highly absorbent, drawing out significant moisture from the potato surface. This keeps the potatoes dry during cooking, preventing them from steaming and allowing the oil to create a crisp crust. The semolina also toasts in the oven, resulting in a perfectly caramelized skin with plenty of crunchy edges.
Recipe for Crispy Roast Potatoes
Ingredients
- 1kg of potatoes
- 120ml of oil (sunflower, vegetable, or rapeseed oil recommended; goose fat or beef dripping also work)
- 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
Method
Preheat the oven to 210°C. Place a deep roasting tin with the oil inside the oven for 10 minutes to ensure the oil is hot before adding the potatoes. Meanwhile, peel and halve the potatoes, then boil them in cold water for about 10 minutes until fork-tender but still firm in the center. Drain thoroughly and return to the empty saucepan. Gently toss the potatoes with a fork or tongs to roughen their surfaces, creating extra edges for crisping.
In a small bowl, mix the semolina, salt, garlic powder, onion powder, oregano, paprika, and pepper. Sprinkle this mixture over the potatoes and shake the pot to coat evenly. Carefully remove the hot baking tray from the oven, add the potatoes, and turn them with tongs to cover all sides in oil. Tip any remaining seasoning from the pot into the dish. Roast for 20 minutes, then flip the potatoes and cook for another 10 minutes. The potatoes should be sizzling, deep golden brown, and have a wonderfully crispy skin.
