Truly Crunchy Roast Potatoes Recipe
Introduction
These truly crunchy roast potatoes are a perfect side dish for any meal. Achieving a golden, crispy exterior with a fluffy inside, they are sure to become a family favorite. The secret is using semolina and hot oil for that unbeatable crunch.
Ingredients
- 2/3 cup (165 ml) safflower oil
- 3 lb (1.5 kg) potatoes
- 2 tbsp semolina (polenta is a good substitute)
- 2 tsp salt (increase to 3 tsp if you prefer saltier potatoes)
Instructions
- Step 1: Pour the oil into a metal or cast iron baking dish and place it in the oven. Preheat your oven to its highest setting (around 250°C/480°F fan forced).
- Step 2: Boil a large pot of water. Peel the potatoes and cut them into large pieces about 6 cm (2.2 inches) wide.
- Step 3: Boil the potatoes for 10 minutes. Drain them and return them to the pot.
- Step 4: Sprinkle the semolina and salt over the potatoes. Clamp the lid on the pot and shake it vigorously 5 times to rough up the edges. Leave the lid on and set aside.
- Step 5: By now, the oil in the oven should be hot. Test by dropping a small piece of potato into the oil; it should sizzle immediately.
- Step 6: Carefully pour the potatoes into the hot oil (watch for splashes). Quickly toss the potatoes in the oil using an egg flip or spatula, then spread them out evenly in the pan. Place the pan in the oven.
- Step 7: Reduce the oven temperature to 220°C/425°F. Roast the potatoes for 50 minutes to 1 hour 15 minutes, turning once during cooking. They are done when golden brown with crisp edges and crunchy throughout.
- Step 8: Serve the potatoes immediately for the best crunch. They stay crisp for about 30 minutes but will also re-crisp well if reheated.
Tips & Variations
- Use safflower oil for high smoke point and neutral flavor. Other oils with a high smoke point can work but avoid olive oil as it may burn.
- For an extra flavor boost, add garlic cloves or fresh herbs like rosemary to the oil before roasting.
- If semolina is unavailable, fine polenta works well to add texture and crispness.
- To keep the potatoes evenly crispy, make sure to turn them halfway through cooking.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray and bake at 220°C/425°F for about 15 minutes if at room temperature, adding 5 more minutes if reheating directly from the fridge. This helps restore their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this recipe?
Yes, starchy potatoes like Russets or Maris Piper are best for a fluffy interior and crispy exterior, but you can experiment with other varieties depending on availability.
Why do the potatoes need to be shaken after boiling?
Shaking the potatoes roughs up their edges, allowing the semolina to coat them better. This texture helps create a crunchy crust when roasted.
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Truly Crunchy Roast Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings 1x
Description
Enjoy perfectly crispy and truly crunchy roast potatoes with this simple recipe that uses semolina for an irresistible texture. The potatoes are parboiled, shaken with semolina and salt to roughen the edges, then roasted in hot safflower oil at a high temperature to achieve a golden, crunchy exterior and fluffy interior.
Ingredients
Ingredients
- 2/3 cup (165 ml) safflower oil
- 3 lb (1.5 kg) potatoes
- 2 tbsp semolina (polenta as best substitute)
- 2 tsp salt (increase to 3 tsp if preferred)
Instructions
- Heat the oil – Pour the safflower oil into a metal or cast iron baking dish and place it in the oven. Preheat your oven to its highest setting, ideally 250°C (480°F) fan-forced.
- Prepare the potatoes – Boil a large pot of water. Peel the potatoes and cut them into large chunks about 6 cm (2.2 inches) wide.
- Parboil the potatoes – Boil the potato chunks for 10 minutes until just tender. Drain thoroughly and return the potatoes to the pot.
- Toss with semolina and salt – Sprinkle the semolina and salt over the potatoes. Place the lid on the pot and shake vigorously five times to roughen the edges of the potatoes. Leave them covered while you finish preheating the oven.
- Test the oil temperature – When the oven reaches temperature, the oil should be hot enough to sizzle a pinch of potato immediately when tossed in.
- Roast the potatoes – Carefully add the potatoes to the hot oil (watch for splashing). Toss them quickly using a spatula to coat in oil and spread them out evenly in the dish. Place the dish in the oven.
- Bake and turn – Reduce the oven temperature to 220°C (425°F). Roast the potatoes for about 50 minutes to 1 hour and 15 minutes, turning once halfway through, until they develop a golden brown, crunchy exterior with some browned edges.
- Serve immediately – The potatoes are best enjoyed hot and crunchy but will keep their texture for around 30 minutes. They can also be reheated at 220°C (425°F) for 15 minutes (add 5 more minutes if refrigerated) to regain their crispiness.
Notes
- Use safflower oil for its high smoke point and neutral flavor.
- Polenta is a suitable substitute for semolina if unavailable.
- Adjust salt quantity based on your taste preference.
- Cutting potatoes to uniform size ensures even cooking.
- Monitor roasting time closely as oven temperatures and potato sizes vary.
- Using a metal or cast iron dish allows better heat distribution and oil heating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: crispy roast potatoes, crunchy roast potatoes, semolina potatoes, safflower oil potatoes, easy roast potatoes, perfect roast potatoes
