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Truly Crunchy Roast Potatoes Recipe

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★★★★★

4.5 from 110 reviews

This recipe delivers truly crunchy roast potatoes with a perfectly crisp exterior and fluffy interior. Using semolina to rough up the potato surface before roasting in very hot oil ensures a delicious golden crust. The process involves boiling, shaking with semolina and salt, and oven roasting at a high temperature for a long, slow finish. Ideal as a standout side dish for any roast meal.

Ingredients

Scale

Roast Potatoes

  • 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)

Instructions

  1. Prepare the Oil and Oven: Pour the safflower oil into a metal or cast iron baking dish and place it in the oven. Preheat the oven to its highest temperature, ideally 250°C (480°F) fan forced, to get the oil hot and ready for roasting.
  2. Boil the Potatoes: Bring a large pot of water to a boil. Peel the potatoes and cut them into large pieces about 6 cm (2.2 inches) wide for even cooking.
  3. Parboil Potatoes: Boil the potato pieces for 10 minutes until just tender. Drain them well, then return them to the pot to prepare for roughing up.
  4. Rough Up the Potatoes: Sprinkle the semolina and salt over the potatoes in the pot. Clamp the lid on tightly and give the pot five good vigorous shakes to roughen the potato edges, which helps create the crispy crust. Leave the lid on and set the pot aside.
  5. Check the Oil Temperature: By now, the oil should be extremely hot. Test it by dropping a small pinch of potato into the oil; it should sizzle immediately, indicating readiness.
  6. Roast the Potatoes: Carefully pour the potatoes into the hot oil in the baking dish, being cautious to prevent oil splashes. Quickly use an egg flip or spatula to toss the potatoes in the oil, spreading them out evenly. Place the pan back into the oven.
  7. Adjust Oven Temperature and Cook: Reduce the oven temperature to 220°C (425°F). Roast the potatoes for about 50 minutes to 1 hour and 15 minutes, turning them once during cooking to ensure even browning. They are done when they are golden brown with crispy edges and have a crunchy texture.
  8. Serve: Serve the roast potatoes immediately for the best crunch. They will retain their crispness for about 30 minutes. To reheat and restore crispiness, place them back in the oven at 220°C (425°F) for about 15 minutes (add 5 extra minutes if reheating from the fridge).

Notes

  • Use safflower oil as it has a high smoke point suitable for very hot roasting.
  • Choosing uniform large potato pieces ensures even cooking and optimal crunch.
  • Increasing salt to 3 tsp is suggested if you prefer a saltier flavor.
  • Shaking the potatoes with semolina roughens their surface, helping the ultimately crispy texture form.
  • Roasting time varies depending on oven and potato size; check for golden color and crunchiness.
  • These roast potatoes crisp up well when reheated and can be served as a make-ahead side dish.

Keywords: crispy roast potatoes, crunchy roast potatoes, roasted potatoes, British side dish, perfect roast potatoes

Find it online: https://kitchenbyclara.com/truly-crunchy-roast-potatoes-recipe/