If your roast potatoes are not crunchy, this is the fix!
The secret to perfect roast potatoes is not more oil. It is less moisture. These Crunchy Roast Potatoes with Semolina are all about steam drying, rough edges and hot oil. Big chunky pieces. Semolina for texture. Deep golden edges. Fluffy centres. This method does not fail.
I used to think roast potatoes were simple. Chop them. Oil them. Roast them. Sometimes they worked. Sometimes they did not. Some trays were golden and crisp. Others looked good but turned soft once you cut into them. The problem was not the oven. It was moisture.
Once I started letting the potatoes steam dry properly, everything changed. When the surface dries out, it roughs up better and crisps better. In the beginning I used plain flour to help create that crust. It works well. Then one day I ran out and only had semolina in the pantry. I tried it and the crunch was even better.
I have been making my potatoes this way for over 15 years now. They are one of the most requested sides I make. I wait until I cannot see a single wisp of steam. Sometimes I let them cool almost completely. That drying time is what gives you that crackly crust.
If you do not have semolina, use plain flour. You will still get crispy roast potatoes with fluffy centres.
Why You Will Love These Crunchy Roast Potatoes with Semolina
• You get ultra crispy edges with soft fluffy centres
• You use simple pantry ingredients
• You control the crunch with proper steam drying
• You can use semolina or plain flour
• You can prep them ahead and roast when ready
• They work for Sunday roast, Christmas or weeknight dinner
These are the potatoes people notice on the table. They disappear first. And once you make them this way, it is hard to go back.
Ingredients You Will Need
- 1 kg Sebago potatoes
Choose Sebago (or Dutch Creams) for a fluffy centre and crisp edges. High starch potatoes give you better texture for roasting. If you want to explore other potato varieties and how they perform, check out this guide to potato varieties. - 2 teaspoons salt
Seasons the water while boiling. This helps flavour the potatoes all the way through. - 1/4 cup cooking oil, for the tray
You need enough oil to coat the base of the tray. Hot oil starts the crisping process the second the potatoes hit the pan. Choose from vegetable, canola, rice bran or other neutral oil. - 2 tablespoon cooking oil, for the potatoes
Helps the semolina stick and encourages even browning. - 1 to 2 tablespoons fine semolina
Creates the rough outer coating. One tablespoon gives light crisp edges. Two tablespoons give a thicker, crunchier crust. - Sea salt flakes
Sprinkle at the end for texture and flavour. - Fresh rosemary, optional
Adds flavour and aroma. Sprinkle over at the end so it does not burn.
If you do not have semolina, use plain flour. You will still get crispy roast potatoes with fluffy centres.
Tips For Extra Crispy Roast Potatoes
- Start with large chunky pieces. Small pieces dry out too fast and do not stay fluffy inside.
- Salt the boiling water. This seasons the potatoes from the inside.
- You can roast them while they are still warm, but let them steam dry as long as possible. The drier the surface, the better the crunch.
- Rough them up properly. Do not be gentle. The craggy edges create the crunch.
- Heat the oil before adding the potatoes. You want to hear a sizzle.
- Place them flat side down first. This gives you a deep golden crust on the base.
- Do not overcrowd the tray. Space allows heat to circulate and crisp the edges.
- Check the bases at 40-45 minutes. If they are deep golden and crisp, then turn them. Colour is your guide.
These small details are what turn good roast potatoes into seriously crunchy roast potatoes.
Serving Suggestions
These crunchy roast potatoes with semolina work with almost anything.
Serve them alongside a classic roast chicken or slow cooked lamb when you want a proper Sunday dinner. They are perfect with sticky chilli jam chicken, where the crisp edges soak up all that sauce. Add them to the table with roast beef and greens and they will be the first thing gone.
They also work beautifully with chicken schnitzel, homemade rissoles or grilled fish. The crisp edges and fluffy centres balance crumbed or pan fried dishes well. Add a simple salad and dinner is sorted.
For something different, serve them as a snack or appetiser with a bowl of sour cream and a spoonful of my chilli jam. The cool cream and sweet heat against the crunchy potatoes is hard to beat.
They are also great with sausages and salad for an easy midweek dinner, or with fried eggs for a weekend brunch. Serve them hot from the oven with a final sprinkle of sea salt flakes. That is when they are at their best.
Storage and Reheating
Store any leftover crunchy roast potatoes with semolina in an airtight container in the fridge for up to 3 days.
They hold their texture well. In fact, they are still crispy the next morning, even straight from the fridge. I have eaten them cold more than once.
To reheat, place them back into a hot oven at 200 C for 10 to 15 minutes until heated through and crisp again. Spread them out on a tray so the heat can circulate. Avoid the microwave. It softens the edges and takes away the crunch you worked for.
If you have leftovers, they also chop up well for a crispy potato salad or can be added to a breakfast hash.
Frequently Asked Questions
Can I use plain flour instead of semolina?
Yes. Plain flour works well and still gives you crispy roast potatoes. Semolina gives a slightly crunchier texture, but both are effective.
Why do I need to steam dry the potatoes?
Steam drying removes surface moisture. Less moisture means better browning and crisping in the oven. If the surface is wet, the potatoes will soften instead of crisp.
Can I prepare the potatoes ahead of time?
Yes. You can boil and steam dry them earlier in the day. Leave them uncovered at room temperature for a few hours, then coat and roast when ready.
What is the best oil to use?
Use a neutral cooking oil with a high smoke point. Vegetable oil, canola oil or rice bran oil all work well. The key is heating the oil before adding the potatoes.
Why are my roast potatoes not crispy?
Common reasons include not drying them long enough, overcrowding the tray, or turning them too early. Let colour be your guide. Deep golden edges mean crisp texture.
Can I make these without baking paper?
Yes. You can place them directly into hot oil in a metal tray. Baking paper makes cleanup easier and prevents sticking, but it is not essential.
If you have another question about these crunchy roast potatoes with semolina, leave it in the comments and I will help you out.
These crunchy roast potatoes with semolina have been on my table for over 15 years and they are still the side everyone asks for. If you make them, leave a comment and tell me how crispy yours turned out.
More Side Recipes:
- Aussie Potato Bake
- Creamy Potato & Pumpkin Bake
- Easy Rocket & Parmesan Salad
- Red Cabbage Salad with Honey Lime Dressing
- Fattoush Salad with Crispy Pita and Sumac Dressing
Crunchy Roast Potatoes with Semolina
Ingredients
- 1 – 1.2kg Sebago or Dutch cream potatoes, peeled and cut into large halves or quarters
- 2 teaspoons salt
- ¼ cup cooking oil, for the tray
- 2 tablespoons cooking oil, for the potatoes
- 1-2 tablespoons fine semolina
- Sea salt flakes, to garnish
- Fresh rosemary, optional
Instructions
- Place the peeled potatoes into a large pot of cold water. Bring to the boil. Once boiling, add the 2 teaspoons salt. Cook until the edges have softened but the centres remain firm, about 10-15 minutes.
- Drain into a colander and leave to steam dry for at least 30 minutes. Let them dry as long as possible for best results.
- Preheat oven to 220℃ (200℃ fan forced). Line a deep baking tray with baking paper. Add the 1/4 cup oil and heat in the oven for 5 to 10 minutes.
- Return the dried potatoes to the saucepan. Add 1 tablespoon oil and the semolina. Shake or toss well to rough up the edges.
- Carefully remove the hot tray from the oven. Add the potatoes to the hot oil and turn to coat. Place all potatoes flat side down.
- Bake for 40-45 minutes. Check the bases are deep golden and crisp. Turn and bake a further 15 to 20 minutes until evenly golden.
- Transfer to a serving bowl. Sprinkle with sea salt flakes and rosemary if using. Serve immediately.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Steam drying is essential for crisp edges.
- You can roast them while still warm, but the longer they dry, the better the crunch.
- One tablespoon semolina gives a lighter crust. Two tablespoons gives a thicker crunch.
- If you do not have semolina, use plain flour.
- Leftovers stay crispy and reheat well in a hot oven.
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