Truly Crunchy Roast Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 - 8
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Course
Side Dish
Truly Crunchy Roast Potatoes
Description
This recipe starts by heating a generous amount of oil in an oven-safe metal or cast iron dish to a high temperature, up to 250°C/480°F. Potatoes are peeled and cut into large chunks, then parboiled for about 10 minutes until tender enough to break but still firm. After draining, semolina and salt are tossed with the hot potatoes, then the pot is shaken vigorously with the lid on to roughen the surfaces, which promotes crispiness.
The hot oil is tested by dropping a potato piece in to ensure immediate sizzling. Potatoes are then placed carefully into the oil, spread out, and roasted at 220°C/425°F for 50 to 75 minutes, turning once to ensure even browning. The potatoes develop a golden crust with some browned edges while maintaining a light, fluffy center due to their starchy variety, such as Russet or Desiree.
High-smoke-point oils like peanut, rice bran, or safflower oil maintain heat and avoid burning. Roughing the potatoes’ surfaces and using hot oil are key to achieving a crunchy crust distinctive from conventional roast potatoes.
The recipe notes that potatoes are golden brown rather than dark, and salt quantities may be adjusted to taste. Using appropriately sized potatoes and a heavy-based roasting tin helps cooking consistency and crust formation.
Ingredients
- 2/3 cup / 165 ml safflower oil Rice Bran Oil, Peanut Oil, Corn Oil, Sunflower Oil. I used peanut oil. (Note 1, type of oil required
- 3 lb / 1.5 kg potato Note 2
- 2 tbsp semolina (best substitute is polenta)
- 2 tsp salt Note 3, increase to 3 tsp if you have a salty palette
Instructions
- Pour the oil in a metal or cast iron baking dish and place in the oven. Crank up your oven to as high as it will go (mine is 250C/480F fan forced).
- Boil a large pot of water. Peel and cut the potatoes into large pieces, about 6cm/2.2" wide. (Note 4)
- Boil the potatoes for 10 minutes. Drain then return to the pot.
- Scatter over the semolina and salt. Clamp the lid on and give the pot 5 good shakes to rough up the potatoes. Leave the lid on and set aside.
- The oil should be hot enough by the time the oven comes to temperature. Test it by tossing in a pinch of potato - it should sizzle straight away.
- Pour the potatoes in (be careful of oil splashing). Working quickly, use an egg flip to toss the potatoes in the oil, spread them out as best you can then put the pan to the oven.
- Turn the oven down to 220C/425F. Roast for around 50 minutes, possibly up to 1 hr 15 minutes (Note 5), turning once during baking. They are ready when they are a golden brown with some browned edges and they are crunchy. (Note 6)
- Serve immediately! They will stay crunchy for around 30 minutes, but the faster you get them on the table, the better! They also crisp up pretty well when reheated - reheat @220C/425F for around 15 minutes (from room temp, add 5 min from fridge).
Notes
- Use a potato with high starch content like Russet, Desiree, or Maris Piper for fluffy interiors and crispy crusts.
- Choose high smoke point oils such as peanut, safflower, or rice bran oil to withstand high oven temperatures without burning.
- Rough up potato surfaces by shaking them with semolina to enhance crunchiness during roasting.
- Preheat the oil to very hot before adding potatoes to ensure immediate sizzle and better crust development.
- Adjust salt according to taste; some salt is lost during roughing and roasting.
- Roast at a high temperature, turning once, until potatoes are golden brown with some browned edges, not dark brown.
User Reviews
Overall Rating
5
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