A Michelin-trained chef has shared his top tip for cooking the 'best' roast potatoes at home every time, achieving a crispy exterior and fluffy interior. Prep Kitchen's Head of Food, Chef Paul Mason, recommends coating parboiled potatoes in a spoonful of semolina before roasting, calling it 'the single biggest upgrade most people are missing'.
The Semolina Method
Speaking to the Liverpool Echo, Mason explained: 'After you have parboiled your potatoes, give them a good shake in the pan to rough up the edges. Then toss them in a spoonful of semolina before they go into the hot fat.' He added that 'the semolina forms a rough, sandy coating that crisps up into the crunchiest roast potatoes you have ever made, with fluffy middles and shattering golden edges. It is the single biggest upgrade most people are missing, and it costs pennies.'
Why Semolina Works
Semolina's coarse, gritty texture absorbs excess surface moisture and fries into a strong, golden-brown crust. When mixed with rough-edged parboiled potatoes, it acts like a breading, creating a crunchy layer in hot oil similar to fried chicken. Semolina is a coarse flour made from durum wheat, known for its high protein and gluten content, light yellow hue, and subtly sweet, nutty taste. It is commonly used for pasta, pizza dough, and thickening desserts.
Health Benefits of Semolina
Semolina is often considered healthier than refined white all-purpose flour. It contains more protein, dietary fibre, and B vitamins such as folate. Its coarser texture and slower digestion result in a lower glycemic response, helping to prevent blood sugar spikes. Each cup of semolina provides roughly 21g of protein compared to 13g in all-purpose flour, and about 6.5g of dietary fibre versus less in white flour. Semolina is also naturally rich in iron, magnesium, and folate, whereas white flour loses these nutrients during processing and requires artificial enrichment.
