Roast potatoes can vary in texture, being chewy, smooth, firm, or soft based on how they are prepared. However, if you’re after not just crispy but the ultimate crispiness, even the starchiest potatoes require some assistance.
What is semolina?
Semolina is a flour derived from durum wheat. It is commonly used for making pasta dough because of its high gluten content. This flour has a vibrant yellow hue and a coarser texture compared to other types of flour.
Semolina not only adds a delightful crunch to the potato skin, but it also soaks up any excess moisture during cooking. This means you can say goodbye to gummy, watery potato insides.
Instead, you’ll enjoy a light and airy texture that’s ideal as a side for your next roast. Plus, semolina flour is known for its light, nutty flavour. When added to roast potatoes, this mild nuttiness introduces a gentle warmth to the dish, complementing any herbs you choose to use on the potatoes.
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How to make roast potatoes crispier with semolina
You don’t need a lot of semolina to achieve the same results as Mary Berry and Nigella Lawson. In both their recipes, they recommend using about two to three tablespoons of the ingredient for just under half a kilogram of potatoes.
If you want to add any herbs or spices to your roast potatoes, you can mix your semolina with them for an easier, more cohesive mixture.
Mary Berry and Nigella Lawson recommend adding the semolina after you’ve drained your parboiled potatoes. The potatoes need to be dry before adding the semolina, as excess moisture on the surface prevents the potatoes from developing that lovely golden, crispy exterior, often leaving them soft rather than crunchy.
When your potatoes are completely dry in the pan, add the semolina and shake until coated.
This does two things: it evenly distributes the semolina and spices and creates a rough texture on the potatoes that will give you crispier skin when you roast them.
