Roast potatoes will be 'extra crunchy' when coated in semolina before cooking, according to a recipe by Mary Berry. The chef's recipe notes state: "A roast potato should be ultra crispy on the outside with a fluffy light middle. Par-boiling and roughing them up before roasting gives a lovely crunchy exterior, and the semolina adds an extra crunchy coating."
How semolina creates the crunch
When potatoes are tossed in semolina before roasting, it helps roughen their surface, creating lots of little edges that crisp up. It also helps to absorb some moisture, helping the outside dry out and become nice and crunchy.
Fine or medium semolina works well, but too much should not be used, otherwise the potatoes can burn and turn out slightly gritty. Semolina can also be used to make pudding and porridge, and as a coating for dishes, chicken, or vegetables for a delicious crunch.
Recipe details and preparation
The recipe serves six and can be prepared up to 12 hours ahead of serving. Ingredients include 1.5kg old potatoes, peeled and cut into medium-sized cubes, 40g semolina, four tablespoons of goose fat or vegetable oil, three thyme sprigs, and salt.
The method involves preheating the oven to 220°C/200°C Fan, then putting the potatoes in a saucepan of cold salted water. Bring to a boil and boil for about five minutes, until starting to soften around the edges. Drain in a colander until completely dry, then put back into the saucepan and shake to roughen up the edges. Sprinkle in the semolina and shake again until coated.
Roasting and serving
Preheat a large, shallow roasting tin in the oven until hot. Add the fat to the tin and heat for five minutes until smoking. Carefully add the potatoes, turn in the fat until coated, and scatter over the thyme sprigs.
Return to the oven and roast for about 45 to 55 minutes until golden brown and crisp, turning the potatoes halfway through the cooking time. The potatoes can be partially roasted for 35 minutes, until golden, then roasted again in the hot oven for about 20 minutes before serving. Serve piping hot with your roast dinner.
