Roast potatoes can often turn out soggy rather than crispy, but one simple ingredient is the key to getting a deeply golden and crunchy skin every time.
There is a easy way to ensure you get the best roast potatoes possible (Image: Katherine McPhillips)
Roast potatoes make the ideal side dish for early autumn, as the temperatures drop and the rain sets in, making hearty comfort food all the more appealing. They’re relatively straightforward to prepare, yet can occasionally emerge from the oven with an unpleasant, soggy consistency if you’re not using the right seasoning.
Potatoes have a high water content, meaning they release considerable amounts of steam when heated, which can prevent oil or cooking fat from properly crisping up the exterior. The first time I attempted roast potatoes, they turned out pale, mushy, and swimming in unabsorbed oil — essentially a tray full of grease.
After years of cooking them and experimenting with numerous recipes, however, I discovered that the key to achieving that gloriously golden, crunchy texture is simply coating them in semolina flour.
How does semolina flour help roast potatoes?
Semolina flour is commonly associated with Italian cuisine, featuring in pizzas, pasta and various baked goods, but it can equally be used to give roast potatoes an irresistibly crispy coating, reports the Express.
Produced from durum wheat, its coarse consistency clings to the jagged edges of the potatoes, generating numerous crispy surfaces as they cook.
Semolina also improves the adhesion of oil to the potatoes, resulting in a more substantial crunch, while encouraging a richer, deeper golden colour to develop during roasting.
I first came across this culinary tip through Mary Berry’s roast potato recipe, and these days I simply cannot prepare them without semolina, as it produces an extraordinarily crisp texture without demanding much additional effort.
Semolina flour is available in the baking aisle of most British supermarkets, where it typically retails for around £1.50 to £2.
How to make better roast potatoes
You will need:
- One bag of potatoes (around 1kg to 1.5kg)
- Two tablespoons of semolina flour
- Two tablespoons of beef dripping (or any other cooking fat)
- One teaspoon of garlic powder (optional)
- One teaspoon of dried rosemary (optional)
- One teaspoon of dried thyme (optional)
- Salt and pepper
Method:
Preheat the oven to 200°C. Peel and halve the potatoes, or quarter any larger ones, aiming for pieces measuring approximately five centimetres.
Place them in a large saucepan, cover with cold salted water and bring to the boil for 10 minutes over a high heat.
Once boiling, remove the lid and reduce the heat. Cook for a further one to two minutes until the potatoes are fork-tender.
Drain and return the potatoes to the saucepan. Add the semolina and shake thoroughly to roughen the edges.
This generates a greater surface area, enabling the potatoes to become exceptionally crispy.
Leave the potatoes uncovered for 10 minutes to allow the steam to dissipate. This is what draws out the moisture from within the potatoes, preventing them from steaming and becoming soggy in the oven.
Meanwhile, place a roasting tray inside the oven to heat for 10 minutes. Once the time has elapsed, remove the hot tray, add the beef dripping or cooking fat and return it to the oven for five minutes.
Carefully transfer the potatoes to the hot fat using tongs or a spatula. They should sizzle upon contact with the tray.
Roast for 15 minutes, then turn them over and continue cooking for a further 10 to 20 minutes until they’re golden brown and crispy. Season with salt, pepper and any extra herbs or seasoning before serving.
