If you’re craving the ultimate comfort side that everyone raves about, this Truly Crunchy Roast Potatoes Recipe is an absolute game-changer. Imagine potatoes with irresistibly crisp golden edges, fluffy insides, and a subtle nutty crunch from semolina that just dances on your tongue. It’s a simple recipe, but one that turns humble potatoes into something spectacularly crunchy and satisfying every time. Whether for Sunday roast or a special gathering, these roast potatoes steal the show with their perfect texture and flavor.
Ingredients You’ll Need
This recipe is proof that you don’t need fancy ingredients to create magic. Each one plays a crucial role in achieving that signature crunch, fluffy center, and deep golden color that make these potatoes unforgettable.
- 2/3 cup / 165 ml safflower oil: A high smoke point oil perfect for crisping the potatoes evenly without burning.
- 3 lb / 1.5 kg potatoes: Choose starchy varieties like Maris Piper or Russet for the fluffiest insides and best roasting results.
- 2 tbsp semolina (polenta works too): This key ingredient adds a lovely rough texture, helping create that truly crunchy exterior.
- 2 tsp salt: Enhances flavor perfectly; adjust to taste if you prefer a saltier bite.
How to Make Truly Crunchy Roast Potatoes Recipe
Step 1: Preheat the Oil
Start by pouring the safflower oil into a metal or cast iron baking dish and pop it into the oven. Crank the oven temperature as high as it will go – mine reaches 250C/480F with the fan on – to get the oil smoking hot, which is essential for that crisp, golden coating.
Step 2: Prepare the Potatoes
While the oil heats up, peel your potatoes and chop them into large chunks about 6cm or 2.2 inches wide. Big pieces give you that fluffy interior without drying out.
Step 3: Parboil the Potatoes
Boil a large pot of water and drop in your potato pieces for about 10 minutes. This softens them enough to roughen the edges later, which will hold the seasoning and crisp up beautifully during roasting.
Step 4: Add Semolina and Shake
Drain the potatoes and return them to the pot. Sprinkle semolina and salt over, then clamp the lid on tightly and give the pot a good shake – five solid shakes will roughen the potato edges just right, creating that perfect surface for crisping.
Step 5: Test the Hot Oil
Your oven should be up to temperature now, and the oil hot enough for frying. Toss in a small pinch of potato; if it sizzles immediately, you’re good to go. This sizzling oil bath is key to achieving the truly crunchy crust.
Step 6: Roast the Potatoes
Carefully pour the potatoes into the hot oil—watch out for splashes! Use a spatula or egg flip to toss the potatoes gently, making sure they’re coated evenly. Spread them out in a single layer, then slide the pan into the oven.
Step 7: Lower Oven and Roast
Turn the oven down to 220C/425F and let the potatoes roast for 50 minutes, possibly up to 1 hour 15 minutes depending on your oven and potato size. Make sure to turn them once halfway through to ensure even golden browning and maximize that crunch factor.
Step 8: Serve Immediately
Once they’re gloriously golden and crunchy, serve your Truly Crunchy Roast Potatoes fresh from the oven. They stay crispy for about 30 minutes but are best devoured immediately for that perfect texture and flavor.
How to Serve Truly Crunchy Roast Potatoes Recipe
Garnishes
A sprinkle of fresh herbs like rosemary or thyme adds a fragrant freshness that complements the rich crispiness delightfully. A light dusting of sea salt just before serving also enhances the flavor and crunch.
Side Dishes
These roast potatoes pair beautifully with classic roast dinners, grilled veggies, or hearty protein dishes like roast chicken, beef, or even a vegetarian nut roast. Their crispy, fluffy texture is a welcome addition to any comforting meal.
Creative Ways to Present
For a fun twist, toss your Truly Crunchy Roast Potatoes in garlic butter or a drizzle of truffle oil right before serving. You could also serve them with flavored aioli or a spicy dipping sauce to turn your side dish into a star appetizer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover roast potatoes in an airtight container in the fridge for up to 3 days. While they lose a bit of their initial crunch, they remain delicious and easy to reheat.
Freezing
If you want to freeze your roast potatoes, cool them completely, then spread them out on a baking tray to freeze individually. Transfer to a freezer bag and store for up to 2 months. This trick prevents them from sticking together.
Reheating
To bring back that coveted crunch, reheat in a preheated oven at 220C/425F for 15 minutes from room temp or add 5 minutes if they’ve been refrigerated. Avoid microwaving as it will make them soggy.
FAQs
Can I use other types of oil for this recipe?
Absolutely, but choose oils with a high smoke point like vegetable or sunflower oil. Safflower oil is recommended because it crisps the potatoes beautifully without burning, but you can experiment.
What’s the best type of potato for Truly Crunchy Roast Potatoes Recipe?
Starchy potatoes like Maris Piper, Russet, or King Edward work best. They break down on the inside while crisping up wonderfully on the outside.
Why is semolina important in this recipe?
Semolina adds a subtle rough texture that helps create the incredible crunch on the surface of the potatoes. Polenta can be used as a substitute and has a similar effect.
Can I prepare the potatoes ahead of time?
You can parboil and roughen them up ahead, but it’s best to roast them right before serving to ensure maximum crunchiness and fresh flavor.
How do I avoid soggy roast potatoes?
Use enough hot oil, don’t overcrowd the pan, and shake the potatoes well after parboiling to rough up their edges. Roasting at high temperatures and turning them during cooking also keeps them crispy.
Final Thoughts
There’s nothing quite like the satisfaction of biting into perfectly crispy roast potatoes, and this Truly Crunchy Roast Potatoes Recipe delivers exactly that with every golden chunk. It’s simple, reliable, and downright addictive, making it a must-try for anyone who loves roast potatoes to be a highlight on their plate. Don’t wait around—give this recipe a go and treat yourself to some truly crunchy goodness!
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
- Diet: Vegetarian
Description
These Truly Crunchy Roast Potatoes deliver an irresistible golden-brown crust with a fluffy, soft interior. Using semolina to rough up the potatoes before roasting in hot safflower oil ensures an ultra-crisp texture that’s perfect for any roast dinner or as a standalone side dish. Achieve the perfect crunch with minimal fuss using an oven roasting method.
Ingredients
Potatoes
- 3 lb / 1.5 kg potatoes, peeled and cut into large 6cm/2.2″ pieces
Seasoning & Coating
- 2 tbsp semolina (best substitute is polenta)
- 2 tsp salt (increase to 3 tsp if preferred saltier)
Cooking Oil
- 2/3 cup / 165 ml safflower oil
Instructions
- Preheat oven and heat oil: Pour the safflower oil into a metal or cast iron baking dish and place it inside the oven. Preheat the oven to its highest temperature setting, ideally 250°C/480°F fan forced.
- Prepare the potatoes: Boil a large pot of water. Peel and cut the potatoes into large pieces approximately 6cm (2.2 inches) wide.
- Parboil the potatoes: Boil the cut potatoes in the boiling water for 10 minutes until slightly tender. Drain the water and return the potatoes to the pot.
- Rough up potatoes: Sprinkle semolina and salt over the potatoes in the pot. Clamp the lid tightly and shake the pot vigorously 5 times to roughen the edges of the potatoes, enhancing crispiness. Leave the lid on and set aside.
- Test the oil temperature: By this time, the oil should be hot. Test by dropping a small piece of potato into the oil; it should sizzle immediately.
- Add potatoes to hot oil: Carefully pour the potatoes into the hot oil (beware of splashes). Quickly toss the potatoes in the oil using an egg flip or spatula, then spread them evenly in the pan.
- Roast the potatoes: Reduce the oven temperature to 220°C/425°F and roast the potatoes for approximately 50 minutes to 1 hour 15 minutes. Turn the potatoes once during cooking. The potatoes are done when they are golden brown with some browned edges and a crunchy texture.
- Serve: Serve immediately for the best crunch. These potatoes stay crispy for about 30 minutes but re-crisp well if reheated in the oven at 220°C/425°F for 15 minutes from room temperature, or 20 minutes if refrigerated.
Notes
- Use a metal or cast iron baking dish for best heat conduction and crispiness.
- Semolina can be substituted with polenta if unavailable, both help create a crunchy surface.
- Salt quantity can be adjusted based on your preference for saltiness.
- Cut potatoes into large pieces for optimal texture; smaller pieces may become too soft or break apart.
- Cooking times may vary depending on oven performance; watch for golden brown color and crunch as indicators.
- These roast potatoes will stay crispy for about 30 minutes after cooking but are best served immediately.
- Reheating in a hot oven helps restore crispiness after cooling.
