Roast Potatoes

The crispiest, fluffiest, most decadent roast potatoes
| Categories: Comfort-food Sides

Ingredients

Quantity Ingredient
165 mL or 2/3 cup oil - Rice bran, Peanut, Sunflower only
1.5 kg potatoes
2 tbsp semolina (substitute - polenta)
2 tsp salt

Method

  1. Pour oil in a metal or cast iron baking dish and place in the oven. Turn oven to as high as it will go.
  2. Boil a large pot of water.
  3. Peel and cut potatoes into 6cm pieces
  4. Boil the potatoes for 10 minutes, drain and return to the pot
  5. Scatter over the semolina and salt. Place lid on firmly and give the pot 5 good shakes to rough up the potatoes. Leave lid on and set aside.
  6. Wait for the oven to come to temperature, the oil should be hot enough by then - test by putting in pinch of potato - ready when it sizzles straight away
  7. Pour the potatoes in carefully. Use a spatula to toss the potatoes in the oil, spread out as best as you can and return to the oven.
  8. Turn the oven to 220 degrees C. Roast for around 50 minutes or up to 1h 15 minutes. Turn once during baking. Ready when golden brown with browned edges.
  9. Serve immediately, as they will stay crunchy for only 30 minutes