Name: Truly Crunchy Roast Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 2/3 cup (165 ml) safflower oil; 3 lb (1.5 kg) potatoes; 2 tbsp semolina (best substitute is polenta); 2 tsp salt (increase to 3 tsp if you prefer more salt)

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Introduction

These truly crunchy roast potatoes are the perfect golden, crispy side dish to elevate any meal. Using a clever technique with semolina and high heat oil roasting, they achieve a texture that’s crisp on the outside and fluffy on the inside. Prepare to wow your family and guests with this simple but impressive recipe.

A white bowl lined with white paper holds many golden, crispy roasted potato pieces, each with a slightly rough surface and some sprinkled coarse salt on top. A bright green sprig of rosemary is placed on the potatoes, adding color contrast. Behind the bowl, there is a glass filled with dark red wine and a roasted meat leg with a brown, crispy crust and visible bones. The setup is on a rustic wooden table with a few scattered coarse salt grains, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup (165 ml) safflower oil
3 lb (1.5 kg) potatoes
2 tbsp semolina (polenta is a great 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 thoroughly, then return them to the pot.
Step 4: Sprinkle the semolina and salt over the potatoes. Clamp the lid on and shake the pot vigorously about 5 times to roughen the surface. Leave the lid on and set aside.
Step 5: Check that the oil is hot enough by carefully tossing in a small piece of potato—it should sizzle immediately.
Step 6: Carefully pour the potatoes into the hot oil, being cautious of splashes. Using a spatula or egg flip, toss the potatoes quickly to coat them evenly, then spread them out in a single layer 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 halfway through. They are done when golden brown with crispy edges.
Step 8: Serve immediately for the best crunch. They remain crispy for about 30 minutes but can be reheated to regain crispness.

Tips & Variations

Using semolina instead of flour helps create a superior crunch—polenta works well as a substitute too.
For extra flavor, toss the potatoes with fresh herbs like rosemary or thyme halfway through roasting.
Make sure to roughen the potatoes’ surface by shaking them; this is key to achieving maximum crispiness.
If your oven isn’t very hot, extend the roasting time to ensure proper browning and crunch.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 2 days. They can be reheated in the oven at 220°C (425°F) for about 15 minutes from room temperature, or add 5 extra minutes if reheating from cold. Avoid microwaving, as it can make them soggy.

How to Serve

A black baking pan filled with golden brown roasted potato pieces, each piece showing a crispy outer layer with a slightly rough texture. The potatoes vary in shape but are mostly small rounds and chunks, evenly browned on their flat and curved surfaces. A silver spatula rests among the potatoes in the pan, ready to scoop. The background includes a white and blue striped cloth on a white marbled surface, with part of a roasted meat bone slightly out of focus in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of safflower oil?

Yes, you can substitute with other oils that tolerate high heat like sunflower or vegetable oil, but safflower oil is preferred for its neutral flavor and high smoke point.

Why do I need to shake the potatoes after boiling?

Shaking the potatoes roughens their surface, creating tiny ridges that become extra crispy when roasted. This step is essential for achieving the signature crunch.