If you have ever dreamed of the perfect roast potato—crispy on the outside, fluffy on the inside, and bursting with flavor—then this Truly Crunchy Roast Potatoes Recipe is going to change your life. It’s not just any roast potatoes dish; it’s a masterclass in achieving that ultimate crunch while maintaining a tender heart. Using simple pantry staples like potatoes, safflower oil, and semolina, this recipe transforms humble ingredients into a stunning side that will steal the show at every meal.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Truly Crunchy Roast Potatoes Recipe. Each item plays a vital role in texture and flavor, and the beauty lies in their simplicity.
- Safflower Oil: Chosen for its high smoke point, it helps create that irresistible crispiness without burning.
- Potatoes (3 lb / 1.5 kg): The backbone of the dish, peeled and cut into large chunks for perfect roasting.
- Semolina (2 tbsp): Adds a unique crunchy coating that’s the secret to the potatoes’ delightful texture; polenta is a great substitute.
- Salt (2 tsp, or 3 tsp for a saltier palette): Enhances every bite and balances the richness.
How to Make Truly Crunchy Roast Potatoes Recipe
Step 1: Heat the Oil to Perfection
Start by pouring the safflower oil into a metal or cast iron baking dish, then place it in your oven as you crank the temperature up to its highest setting—mine goes up to 250°C/480°F with the fan forced on. This preheating process is what gets the oil blazing hot and ready to lock in crunch from the very first touch of potato.
Step 2: Prepare Your Potatoes
While the oil is heating, bring a large pot of water to a boil. Peel your potatoes and cut them into generously sized pieces, around 6cm or 2.2 inches wide. The size ensures they cook evenly without falling apart, giving you a fluffy inside once roasted.
Step 3: Parboil the Potatoes
Drop the potato pieces into the boiling water and cook for exactly 10 minutes. This parboiling step softens the potatoes just enough, so the inside becomes creamy while the outside gets primed for crispness. After boiling, drain them thoroughly and return them to the pot.
Step 4: Add Semolina and Salt, Then Rough Them Up
Sprinkle semolina and salt over the hot potatoes in the pot. Secure the lid and give the pot a vigorous shake—five solid shakes are perfect. This roughens up the surface of the potatoes, creating tiny edges that will crisp up magnificently in the hot oil. Keep the lid on and set the pot aside until your oil is ready.
Step 5: Test the Oil Temperature
Your oven should have reached its scorching heat, and the oil needs to be screaming hot. Test by carefully tossing in a small pinch of potato; if it sizzles instantly, you’re ready for the next step. This is the moment where crunchy magic begins.
Step 6: Roast the Potatoes
Pour the potatoes into the sizzling oil—be cautious to avoid splashes—and quickly use an egg flip or spatula to toss and spread them evenly. Then, slide the pan into the oven. Lower the temperature to 220°C/425°F now and roast them for 50 minutes to an hour and 15 minutes, turning once halfway through. The potatoes are done when you see a golden brown color with browned, crunchy edges.
Step 7: Serve Immediately
The best part comes right after roasting: serving these golden beauties piping hot. They hold their crunch for about 30 minutes, but trust me, the faster you serve them, the better. If you need to hold them or reheat, they crisp up nicely again at 220°C/425°F.
How to Serve Truly Crunchy Roast Potatoes Recipe
Garnishes
To elevate your Truly Crunchy Roast Potatoes Recipe even further, sprinkle with fresh chopped rosemary or thyme right after roasting. A dash of flaky sea salt or a sprinkle of smoked paprika can add a burst of flavor. These simple garnishes complement the crispy texture beautifully and add an inviting aroma.
Side Dishes
This dish pairs wonderfully with classic roasts like roast chicken, beef, or lamb, soaking up the delicious juices and gravies. For a vegetarian twist, enjoy with hearty dishes such as mushroom bourguignon or a rich lentil stew. The crunchy potatoes bring texture contrast and satisfy any craving for comfort food.
Creative Ways to Present
For a fun twist, serve your Truly Crunchy Roast Potatoes Recipe in small individual ramekins topped with grated cheese and a drizzle of garlic aioli. Or toss them in fresh herbs and lemon zest for a bright, zesty finish. Even making loaded roast potato bowls with sour cream, chives, and bacon bits can turn this simple side into an unforgettable treat.
Make Ahead and Storage
Storing Leftovers
Leftover Truly Crunchy Roast Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To help keep them as crunchy as possible, avoid stacking them and give them a single-layer rest while cooling before refrigeration.
Freezing
While freezing is possible, it’s best to freeze the potatoes after roasting and cooling completely. Spread them on a baking sheet to freeze individually before transferring to a freezer bag. They can be frozen for up to one month, but expect some loss of crispness upon reheating.
Reheating
To bring back maximum crunch, reheat the potatoes at 220°C/425°F for about 15 minutes from room temperature, or add roughly 5 more minutes if reheating straight from the fridge. Avoid microwaving as it softens the crispy crust.
FAQs
What type of potatoes work best for Truly Crunchy Roast Potatoes Recipe?
Starchy potatoes like russets or Maris Piper are ideal for this recipe because they yield that fluffy interior and crisp exterior that makes these roast potatoes truly special.
Can I use a different oil than safflower oil?
Absolutely! You can substitute with any oil that has a high smoke point, such as vegetable oil or sunflower oil, but safflower oil’s neutral flavor and high heat tolerance make it perfect.
Why do I need to shake the potatoes with semolina?
Shaking the potatoes with semolina creates tiny rough edges on the surface, which is crucial for producing that unbeatable crunch when roasted in hot oil.
Is it necessary to roast at such a high temperature?
Yes, roasting at a high temperature helps the potatoes develop a crispy crust quickly while keeping the insides soft. Lower temperatures won’t give you the same crunch.
Can I make this recipe gluten-free?
Definitely! Semolina is wheat-based, but you can replace it with gluten-free coarse cornmeal (polenta) to ensure your Truly Crunchy Roast Potatoes Recipe stays gluten-free.
Final Thoughts
I cannot recommend this Truly Crunchy Roast Potatoes Recipe enough. It’s the perfect sidekick for your favorite meals and a guaranteed crowd-pleaser. Once you master these steps, you’ll find yourself craving roast potatoes like never before, ready to impress friends and family with that perfect golden crunch every time. So go on, give it a try—you’ll be glad you did!
Print
Truly Crunchy Roast Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Description
Experience the ultimate crispy and golden roast potatoes with this easy-to-follow recipe. Using semolina to create a rough surface on boiled potatoes, and roasting them in hot safflower oil in the oven, results in extraordinarily crunchy edges and a fluffy interior. Perfect as a side dish for any meal, these roast potatoes are irresistibly crunchy and perfect for serving immediately or reheating.
Ingredients
Ingredients
- 2/3 cup / 165 ml safflower oil
- 3 lb / 1.5 kg potatoes
- 2 tbsp semolina (best substitute is polenta)
- 2 tsp salt (increase to 3 tsp if you prefer a saltier taste)
Instructions
- Preheat Oven and Heat Oil: Pour the oil into a metal or cast iron baking dish and place it in the oven. Preheat your oven to the highest temperature possible, ideally 250°C (480°F) fan forced.
- Prepare Potatoes: Boil a large pot of water. Peel and cut the potatoes into large pieces about 6cm (2.2 inches) wide.
- Parboil Potatoes: Boil the cut potatoes for 10 minutes until slightly tender. Drain them well and return to the pot.
- Roughen Potato Edges: Sprinkle semolina and salt over the drained potatoes. Clamp the lid on the pot and shake vigorously 5 times to roughen the potato surfaces, which helps create a crisp crust. Leave the lid on and set aside.
- Test Oil Temperature: By now the oil in the oven should be hot enough. Drop a small pinch of potato into the oil; if it sizzles immediately, the oil is ready.
- Add Potatoes to Oil: Carefully pour the potatoes into the hot oil in the baking dish. Using an egg flip or spatula, toss the potatoes quickly and spread them evenly in the dish.
- Roast Potatoes: Reduce the oven temperature to 220°C (425°F). Roast the potatoes for about 50 minutes to 1 hour and 15 minutes, turning them once during cooking. Roast until the potatoes are golden brown with browned edges and are crunchy.
- Serve: Serve the potatoes immediately for best crunch. They stay crispy for about 30 minutes but can be reheated to crisp up again by heating at 220°C (425°F) for around 15 minutes from room temperature (add 5 more minutes if reheating from the fridge).
Notes
- Use a metal or cast iron baking dish for optimal heat conduction in the oven.
- Safflower oil is chosen for its high smoke point, making it ideal for roasting at high temperatures.
- The semolina or polenta creates a rough surface on the potatoes that crisps up nicely during roasting.
- Adjust salt to taste; the recipe suggests increasing salt to 3 tsp for a more pronounced salty flavor.
- Cooking times can vary based on oven performance; check potatoes for golden color and crunchiness before removing.
- Reheating potatoes works well and restores much of the original crunch.
