For many Brits, the perfect roast potato represents the pinnacle of culinary achievement - that glorious combination of fluffy interior and glass-like crisp exterior that makes Sunday lunch truly special. Now, a Michelin-starred chef has revealed the surprisingly simple secret to achieving potato perfection every time.
The Game-Changing Ingredient Hiding in Your Cupboard
According to Michelin-trained chef Poppy O'Toole, who boasts over 1.2 million TikTok followers, the key to extraordinary roast potatoes isn't some rare ingredient or complicated technique. It's something most home cooks already have in their kitchens: semolina.
"The semolina acts like little pieces of gravel," O'Toole explains. "It creates more surface area and little crispy bits without affecting the flavour."
The Foolproof Method for Perfect Potatoes
O'Toole's method begins with choosing the right potato. She recommends Maris Pipers for their perfect balance of fluffiness and structure. Here's her step-by-step approach:
- Peel and chop your potatoes into even-sized pieces
- Parboil until just tender around the edges
- Drain thoroughly and let steam evaporate
- Rough up the surfaces in the colander for maximum crisp potential
- Sprinkle with semolina and season well
- Roast in hot oil until golden and crispy
Why This Technique Works So Well
The science behind O'Toole's method is sound. The semolina creates microscopic texture on the potato surface, allowing the hot oil to create hundreds of additional crispy points. Meanwhile, the roughing-up technique after boiling creates those desirable craggy edges that crisp up beautifully.
"It's all about maximising the surface area," O'Toole emphasises. "More surface area means more crispy bits, and that's what we're all after."
Taking Your Roast Potatoes to the Next Level
For those looking to elevate their potatoes even further, O'Toole suggests experimenting with different fats. While vegetable oil works well, goose fat, duck fat, or beef dripping can add incredible flavour dimensions.
She also recommends paying attention to your seasoning timeline: "Season after you've roughed them up, not before you boil them. This way, the salt doesn't draw out moisture during the boiling process."
This professional insight proves that sometimes the simplest ingredients and techniques can make the most dramatic difference to our favourite comfort foods. With semolina likely already sitting in your cupboard, there's nothing stopping you from creating Michelin-level roast potatoes this Sunday.
