The Ultimate Extra Crispy Roast Potatoes

Name: The Ultimate Extra Crispy Roast Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 3 lb 1.5 kg potatoes; 2/3 cup 165 ml oil - it must be one of the following: Safflower Oil; 2 tbsp semolina; 2 tsp salt

Achieve the perfect roast potato with a glass-like crunch on the outside and a fluffy, cloud-like interior. By parboiling and roughing up the edges with semolina, you create the ultimate surface area for maximum crispiness.

Servings6 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

1.5 kg potatoes
3 lb
165 ml oil - it must be one of the following: Safflower Oil
0.7 cup
semolina
2 tbsp
salt
2 tsp

Step-by-Step Instructions

Preheat your oven to its highest setting (ideally 250°C/480°F). Pour the oil into a heavy-duty metal or cast iron roasting pan and place it in the oven to heat up until shimmering.

Peel the potatoes and cut them into large, uniform chunks, approximately 6cm (2.5 inches) wide. This size ensures a good ratio of crunchy exterior to soft middle.

Bring a large pot of salted water to a boil. Add the potatoes and parboil for exactly 10 minutes. They should be softened on the outside but still firm in the center.

Drain the potatoes thoroughly and return them to the dry pot. Sprinkle the semolina and salt over the top. Cover with a lid and shake the pot vigorously about 5 times to 'rough up' the edges of the potatoes; this starchy mash is what creates the crunch.

Carefully remove the hot pan from the oven. Test the oil by dropping in a small piece of potato—it should sizzle immediately. Carefully transfer the potatoes into the hot oil, watching for splashes.