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Truly Crunchy Roast Potatoes: 7 Secrets to Perfection

Truly Crunchy Roast Potatoes
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Enjoy perfectly crispy and truly crunchy roast potatoes with this simple recipe that uses semolina for an irresistible texture.

Ingredients

Scale
  • 2/3 cup (165 ml) safflower oil
  • 3 lb (1.5 kg) potatoes
  • 2 tbsp semolina (polenta as best substitute)
  • 2 tsp salt (increase to 3 tsp if preferred)

Instructions

  1. Pour the safflower oil into a metal or cast iron baking dish and place it in the oven. Preheat your oven to its highest setting, ideally 250°C (480°F) fan-forced.
  2. Boil a large pot of water. Peel the potatoes and cut them into large chunks about 6 cm (2.2 inches) wide.
  3. Boil the potato chunks for 10 minutes until just tender. Drain thoroughly and return the potatoes to the pot.
  4. Sprinkle the semolina and salt over the potatoes. Place the lid on the pot and shake vigorously five times to roughen the edges of the potatoes. Leave them covered while you finish preheating the oven.
  5. When the oven reaches temperature, the oil should be hot enough to sizzle a pinch of potato immediately when tossed in.
  6. Carefully add the potatoes to the hot oil (watch for splashing). Toss them quickly using a spatula to coat in oil and spread them out evenly in the dish. Place the dish in the oven.
  7. Reduce the oven temperature to 220°C (425°F). Roast the potatoes for about 50 minutes to 1 hour and 15 minutes, turning once halfway through, until they develop a golden brown, crunchy exterior with some browned edges.
  8. The potatoes are best enjoyed hot and crunchy but will keep their texture for around 30 minutes. They can also be reheated at 220°C (425°F) for 15 minutes (add 5 more minutes if refrigerated) to regain their crispiness.

Notes

  • For best results, use fresh potatoes.
  • Adjust the salt according to your taste.
  • Store leftovers in an airtight container.

Nutrition

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

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