Go Back Email Link

Crunchy Roast Potatoes with Semolina

These Crunchy Roast Potatoes with Semolina are twice cooked for ultra crispy edges and fluffy centres. Steam drying, roughing up the edges and roasting in hot oil give you deep golden crunch without fail.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:1 hour 12 minutes
Steam Drying Time:30 minutes
Course: Appetiser, Side Dish
Cuisine: Australian, British Inspired
Keyword: best roast potatoes, crispy roast potatoes, crunchy roast potatoes with semolina, fluffy roast potatoes, semolina roast potatoes
Servings: 4 - 6
Author: Kate Brodhurst

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

  1. 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.
  2. Steam drying is essential for crisp edges.
  3. You can roast them while still warm, but the longer they dry, the better the crunch.
  4. One tablespoon semolina gives a lighter crust. Two tablespoons gives a thicker crunch.
  5. If you do not have semolina, use plain flour.
  6. Leftovers stay crispy and reheat well in a hot oven.