Craving the perfect side dish with a golden, crispy exterior and pillowy soft on the inside? Take your meal to the next level with these easy crispy roast potatoes. This foolproof recipe delivers spot-on results every time, making it a guaranteed hit for any gathering or occasion.
I had never really experienced truly crispy potatoes until I tried preheating my baking pan and tossing them in semolina. Wow, what a difference that made! My roast potatoes had always been just okay, but I wanted them to be perfectly crispy, so I did some research. Having the right knowledge completely changed how I make them—there’s no going back now. I’m often asked to make my crispy roast potatoes, and they taste amazing dipped in sour cream and chives.
Ingredients you'll need for Crispy Roast Potatoes
How to make Easy Crispy Roast Potatoes
Achieving the perfect crispy roast potato comes down to combining a few starchy kitchen staples with high-heat cooking. The key is parboiling the potatoes to create a fluffy exterior, then coating them in hot fat and roasting at a high temperature.
Ingredients
- Potatoes: Floury varieties like Maris Piper or Russets yield the best results.
- Fat: Vegetable oil, duck fat or goose fat.
- Seasoning: Sea salt, cracked black pepper.
- Semolina: Tossing your boiled potatoes with semolina gives the outside a glassy, extra-crunchy layer.
Step-by-Step Instructions
- Chop: Cut potatoes into even, 5 cm (2-inch) chunks.
- Parboil: Boil in heavily salted water for 8-10 minutes until tender.
- Rough them up: Drain and shake the potatoes vigorously in a colander to create fluffy edges. For an even thicker crust, toss in semolina after shaking.
- Roast: Preheat your baking tray with oil in a hot oven (220 C/425 F). Carefully add potatoes and bake, turning halfway through.
What to serve with Crispy Roast Potatoes
Crispy potatoes are tasty on their own, especially fresh from the oven. They’re also perfect paired with oven baked chicken breast with feta and sundried tomatoes or served alongside French onion pork rissoles.
If you try these roast potatoes recipe, be sure to leave a comment and star rating to let me know how they turned out for you. I love hearing from you!
Easy Crispy Roast Potatoes
Craving the perfect side dish with a golden, crispy exterior and pillowy soft on the inside? Take your meal to the next level with these easy crispy potatoes. This foolproof recipe delivers spot-on results every time, making it a guaranteed hit for any gathering or occasion.
2
servings10
minutes45
minutes55
minutesIngredients
35 ml vegetable oil
500 g potatoes
1/2 tsp salt
1/2 tbsp semolina
Directions
- Prep and heat: Preheat your oven to 200°C (fan) or 220°C (standard). Pour the oil into a large roasting tray and place it in the oven while it heats up.
- Parboil: Peel and cut potatoes into uniform 5cm chunks. Place in a large pot of salted cold water, bring to a boil, and simmer for 8–10 minutes until the edges are softened.
- Roughen: Drain the potatoes well and let them steam dry for 1–2 minutes. Return them to the pot and add the semolina and. Shake vigorously to rough up the edges so they are coated in the semolina.
- Roast: Carefully remove the hot tray from the oven. Add the potatoes to the hot oil, turning them carefully to coat. Roast for 45-50 minutes, turning halfway through to ensure even browning.
- Serve: Remove when deep golden and crunchy. Add a final sprinkle of salt if desired.
