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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.

The Perfect Roast Potatoes

The Perfect Roast Potatoes

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. I don't want a soggy oily excuse. I want the perfect roast potato and will admit to eating those little crispy bits in the bottom of the dish before any one else can get to them. I want to share my perfect roast potato recipe with my foodie friends. I hope you will try this recipe, and even more so, I hope you enjoy it! :)

Roast and Rate

Cook Time

Prep timeCook timeReady inYields

15 min

40 min

55 min

4 portions (allowing 5 per person)

Ingredients

  • 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

Semolina Roast Potatoes

Utensils:

  • 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

Method:

  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 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 carful of the heat and spitting 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 to the table or transfer to a warm serving plate if using.

Crisp and Soft: Tried and Tasted

The Perfect Roast Potato

The Perfect Roast Potato

Cooks 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 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

Comments

Gabriel Wilson (author) from Madeira, Portugal on April 26, 2018:

Hi Thelma, thanks for popping by. I hope you try them. They are particularly good and very moorish :)

Gabriel Wilson (author) from Madeira, Portugal on April 26, 2018:

Thanks for reading Kristen. I serve these potatoes with lots of dishes even a steak with peppered sauce works well. Hope you enjoy :)

Thelma Alberts from Germany and Philippines on April 25, 2018:

Yummy! Thanks for sharing how to make a perfect roast potatoes.

Kristen Howe from Northeast Ohio on April 25, 2018:

This recipe looks delicious and easy to make. I would love to try this out and make it as the perfect side dish. Thanks for sharing.