Description
These Truly Crunchy Roast Potatoes are perfectly golden and extra crispy on the outside with a fluffy interior, achieved by boiling, tossing in semolina, and roasting in hot safflower oil. The high-heat oven roasting method ensures a beautifully crunchy texture, making these potatoes an irresistible side dish for any meal.
Ingredients
Ingredients
- 2/3 cup (165 ml) safflower oil
- 3 lb (1.5 kg) potatoes, peeled and cut into large pieces (about 6cm / 2.2" wide)
- 2 tbsp semolina (polenta can be used as the best substitute)
- 2 tsp salt (increase to 3 tsp if you prefer a saltier taste)
Instructions
- Preheat and Prepare Oil: Pour the safflower oil into a metal or cast iron baking dish and place it into the oven. Turn your oven to its highest temperature setting (around 250°C/480°F fan forced) to heat both the oil and the oven thoroughly.
- Prepare Potatoes: While the oven heats, peel your potatoes and cut them into large pieces approximately 6cm (2.2 inches) wide.
- Boil Potatoes: Boil a large pot of water and cook the potato pieces for 10 minutes, just until they start to soften but are not fully cooked. Drain the potatoes well.
- Coat Potatoes: Return the drained potatoes to the pot. Sprinkle the semolina and salt over them. Secure the lid and shake the pot vigorously five times to rough up the edges of the potatoes, which helps create that crispiness. Keep the lid on and set aside.
- Test Oil Temperature: The oil should be hot by now. Test by tossing a small pinch of potato into the oil; it should sizzle immediately, indicating the oil is ready.
- Roast Potatoes: Carefully pour the coated potatoes into the hot oil in the baking dish, watching out for splashes. Use a spatula or egg flip to toss the potatoes quickly in the oil to coat evenly, then spread them out in a single layer. Place the dish back in the oven.
- Reduce Heat and Roast: Lower the oven temperature to 220°C/425°F. Roast the potatoes for 50 minutes to 1 hour 15 minutes, turning them once during cooking. They are done when golden brown with browned edges and crunchy on the outside.
- Serve: Serve the potatoes immediately for optimal crunch. They remain crispy for about 30 minutes and can be reheated at 220°C/425°F for 15 minutes from room temperature or 20 minutes if taken from the fridge.
Notes
- Note 2: Using starchy potatoes like Russets or Maris Piper will yield the best crunch.
- Note 3: Adjust salt to taste; 3 tsp works well for those preferring saltier potatoes.
- Note 4: Cutting potatoes into large chunks keeps the interior fluffy while allowing the exterior to crisp.
- Note 5: Cooking time depends on your oven and size of potatoes; check for golden crispness around the 50-minute mark and continue as needed.
- Note 6: Turning the potatoes once ensures even browning and crispiness.
