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How to Make the Perfect Roast Potatoes: Crisp on the Outside, Soft and Fluffy on the Inside

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner and of course burgers.

The perfect roast potatoes

The perfect roast potatoes

Crispy Roast Potatoes Recipe

I adore roast potatoes. To be honest, I adore a roast Sunday dinner with all the tasty trimmings; however, I am a bit of an old fuss-pot, and my roast potatoes must be crisp on the outside while soft and fluffy on the inside. I want a golden crisp skin and a deliciously smooth, soft fluffy centre—not a soggy, oily excuse. I want to share my perfect roast potato recipe with my foodie friends. I hope you will try this recipe and enjoy it!

Cook Time

Prep timeCook timeReady inYields

15 min

40 min

55 min

4 portions (allowing 5 per person)


  • 50ml, vegetable oil
  • 1 teaspoon, salted butter
  • 20 small white flowery (or 10 medium) potatoes, peeled and washed
  • 1 tablespoon, semolina
Semolina roast potatoes

Semolina roast potatoes


  • a deep-bottomed pot with a lid
  • a baking dish or roasting tray
  • a tablespoon
  • 1 large serving plate or bowl
The perfect roast potatoes

The perfect roast potatoes


  1. Cut the potatoes into even halves if using medium potatoes.
  2. Place into a pan of cold water (just covering the potatoes) and bring to a boil.
  3. Simmer for 10 mins.
  4. Place your baking dish/roasting tray with the vegetable oil into a preheated oven at 250°F.
  5. Drain the potatoes and steam for 10 mins lightly, shaking once during the steaming process.
  6. Sprinkle over the semolina and lightly shake once more to evenly coat the potatoes.
  7. Remove your baking dish/roasting tray and add the salted butter (it must be butter, not margarine).
  8. Add in the potatoes (be careful of the heat and spit when the potatoes meet the hot oil).
  9. Place potatoes back into the oven.
  10. Periodically remove the roasting dish and turn the potatoes using a tablespoon to ensure an even golden colour and a crisp skin (2 or 3 times during roasting).
  11. Remove the dish from the oven and serve immediately on the table or transfer it to a warm serving plate if using.
This potato is crisp and soft—tried and tested!

This potato is crisp and soft—tried and tested!

Cooking Tips

  • Small white flowery potatoes, for example, Maris Piper potatoes or Kerr's Pinks potatoes, are perfect for roasting.
  • As for the ingredients listed, if you can't get small potatoes, opt for medium ones and cut them in half.
  • Add a little salt to the water before you add the potatoes to boil if you are a fan of salt. I find the salted butter enough for me. And again, it must be butter, not anything else.
  • Don't be tempted to use olive oil. The potatoes won't be crisp in the same way and can actually be a little soggy, which I don't like at all.
  • The first time you use this recipe, keep an eye on your potatoes as they roast: oven temperatures can vary a little, so timing may also vary by a few minutes or so.
  • Make sure to store your semolina in a cool, dry place to ensure the grains stay nice and dry.

© 2018 Gabriel Wilson