To me, the perfect roast potato has a thick, golden, super crunchy crust, it is fluffy and moist on the inside and perfectly seasoned. How many times have you gone to the effort of making a spectacular roast dinner, only to be let down by less than perfect roast potatoes?
Want to try the deluxe version? Head over to Duck Fat Potatoes!
Here’s why this recipe makes Truly Crunchy Roast Potatoes:
1) par boiling the potatoes and roughing up the potatoes creates more “suction” for the surface to absorb fat which is how you make potatoes crunchy and creates the extra thick crust;
2) the potatoes are lightly coated with semolina which creates extra crunch;
3) the potatoes are poured into a pan preheated with hot oil; and
4) the oil used is a high smoke point oil (peanut, safflower, rice bran, sunflower oil)- the hotter the oil when the potatoes go in, the better the crust.
Above all else, the 3rd and 4th points are the key. It makes all the difference and doesn’t take any extra time because the oil is heated in the pan while the oven is preheating. If you don’t have time to par boil, then cut the potatoes up smaller and dust with semolina (but it doesn’t stay on well as when you do this after par boiling), use the preheated hot oil method and you’ll notice the potatoes are a lot crunchier.
This recipe for roast potatoes came after I watched Nigella on a Christmas Special a number of years ago making her perfect roast potatoes. It changed the way I made potatoes forever, and I have never looked back.
Nigella’s recipe is rather indulgent. It is made using goose fat – A LOT of it, around 2 cups (640g/1 1/4lb). I remember reading in the news that the first year her Christmas Special aired, goose fat sold out all over the UK!!
We didn’t have that problem here in Australia because goose fat is expensive – it’s around $15 to $20 per can and you need TWO of them. So basically, making Nigella’s roast potatoes would cost close to $40! Duck fat is the closest substitute, but it is expensive as well, around $12 to $15 per can.
I have made this with both goose fat and duck fat, and it is sensational. I used fat rendered from roasting goose and duck, not store bought fat – I don’t think I could ever justify such a cost, not even for potatoes!
There is a distinct flavour using goose or duck fat that can’t be replaced with any bottled oil. BUT you can still achieve the same level of crunchiness, using the same method as Nigella does but with specific types of cooking oils instead of goose fat. And using a lot LESS oil too.
I call this Perfect Roast Potatoes for Normal People. Nigella’s Perfect Roast Potatoes is for wealthy people who can afford $40 roast potatoes! (Or if you live in the UK, where goose fat is MUCH cheaper!).
I’ve provided directions for Nigella’s recipe in the notes. Just in case you are one of “those” people!
I made these roast potatoes to go with a Slow Roasted Rosemary Garlic Lamb Shoulder. You can’t bake them at the same time because of the different oven temperatures required, but lamb shoulder can be set aside to rest for up to a couple of hours before having to reheat it. So the timing works very well!
Oh, the other thing worth noting is that the potatoes will be crunchy when they are a golden colour with only a few bits of dark brown parts. Standard roast potato recipes are typically darker brown.
Love to hear what you think if you try it! Shout out if you have any questions at all. 🙂
– Nagi
FEED YOUR POTATO OBSESSION!
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Truly Crunchy Roast Potatoes
Ingredients
- 2/3 cup / 165 ml oil - it must be one of the following: Safflower Oil , Rice Bran Oil, Peanut Oil, Corn Oil, Sunflower Oil. I used peanut oil. (Note 1)
- 3 lb / 1.5 kg potatoes (Note 2)
- 2 tbsp semolina (best substitute is polenta)
- 2 tsp salt (increase to 3 tsp if you have a salty palette) (Note 3)
Instructions
- Pour the oil in a metal or cast iron baking dish and place in the oven. Crank up your oven to as high as it will go (mine is 250C/480F fan forced).
- Boil a large pot of water. Peel and cut the potatoes into large pieces, about 6cm/2.2" wide. (Note 4)
- Boil the potatoes for 10 minutes. Drain then return to the pot.
- Scatter over the semolina and salt. Clamp the lid on and give the pot 5 good shakes to rough up the potatoes. Leave the lid on and set aside.
- The oil should be hot enough by the time the oven comes to temperature. Test it by tossing in a pinch of potato - it should sizzle straight away.
- Pour the potatoes in (be careful of oil splashing). Working quickly, use an egg flip to toss the potatoes in the oil, spread them out as best you can then put the pan to the oven.
- Turn the oven down to 220C/425F. Roast for around 50 minutes, possibly up to 1 hr 15 minutes (Note 5), turning once during baking. They are ready when they are a golden brown with some browned edges and they are crunchy. (Note 6)
- Serve immediately! They will stay crunchy for around 30 minutes, but the faster you get them on the table, the better! They also crisp up pretty well when reheated - reheat @220C/425F for around 15 minutes (from room temp, add 5 min from fridge).
Recipe Notes:
US - russet is ideal. Yukon Gold is not suitable.
UK - Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets. King Edwards and Desiree are also great. 3. This might seem like alot of salt but you lose some of it in the roughing up. 4. Size matters. If the potato is too small, they will overcook before the outside becomes crunchy. 5. The roasting time depends on the strength of your oven, oil, how much you preheated the oil, and how heavy based the roasting pan is. 6. These potatoes do not roast to a dark golden brown that you may be used to with ordinary roast potatoes. They will be crunchy when they are a golden brown colour with only some browned edges. 7. Nigella's recipe has the same steps except she uses goose fat instead of normal oil. Her recipe calls for 1lb 5oz / 640g of goose fat which is 2 cans. Also she uses 5lb/2.5kg of potatoes which doesn't fit into any of my pans so I reduced the amount of potatoes.
Nutrition assumes 8 servings.
Nellie says
This is the best slow roasted lam shoulder I’ve ever made. My son who loves his lamb and is a real critic couldn’t stop raving about it. It was moist and flavoursome. The potatoes were amazing. I had to take them out of the oven to cook something else but they reheated as chrispy as when they first came out of the oven. Definitely going to be one of my favourite recipes. Thank you
Nagi says
Awesome Nellie!
Tessa says
Served this to friends along with your slow cooker pork loin roast. Everyone raved about it. I think you’ll have a few more followers joining in the next couple of days. Thinking of you and Dozer playing in the sun while we’re freezing in Saskatoon, Saskatchewan, Canada (it’s -23 centigrade here right now) – perfect weather for comfort food!
Nagi says
Wow that is freezing!!! A roast is perfect in that weather, I’m so glad it was a hit!
Patty says
Thanks Nagi! My potatoes never crisp up enough! Can’t wait to try these.
We are serving tenderloin and seafood for Christmas!!
Merry Christmasand thanks for all your awesome recipes! Patty
Michelle says
Hi Nagi,
Do you think you could prepare these the night before up to the boiling and drain then bake them on Christmas day? Or even just cutting the potatoes night before, ready to boil next day? Sometimes the peeled potato goes a funny colour.
victor bonello says
if i might suggest, to keep the potatoes nice and white on the inside, add a tablespoon of white wine vinegar to the water when you boil them. 😉
Nagi says
Oh great tip! I’ll have to try that next batch!
Lorraine says
Hi Nagi,
Can you tell me if you can taste the Semolina on the roast potatoes
Please
Nagi says
Absolutely not! They just add CRUNCH! N x
Colin McGee says
As luck would have it, there is a home-raised goose waiting to be roasted this weekend, so now I know what I’ll be doing with the leftover fat!
I’m not sure if you’re aware of this, but it seems that we here in the USA are about to be subjected to GMO Russet potatoes, and (of course) they won’t be labeled as such. So until next year when I can grow my own again, I won’t be buying any Russets. Any others you can suggest?
Thank you as always Nagi, and I second a comment made previously – all of your recipes come out perfectly!
Nancy says
Hi. Making these potatoes for a gluten free friend. When you say polenta you mean corn, correct? Thanks.
Nagi says
Cornmeal! 🙂 N x
Elizabeth Adams says
Hello ! Will make this tomorrow night ! You mention reheating the lamb especially if you let I think sit for 2 hours. What is the best way to reheat ? Best regards Elizabeth
Nagi says
Hi Elizabeth! If it’s the slow roasted lamb shoulder, then you can even microwave it to reheat the meat through then pop it in the oven just for 10 minutes to crisp up the skin a bit at 200C 🙂 Is that the lamb you are referring to? 🙂
Elizabeth Adams says
Yes many thx
Jennifer Vanzella says
OMG Nagi! You have surpassed yourself AGAIN with your potato recipes, firstly I thought the smashed potatoes were the Ants Pants then the Greek Roast Potatoes won me over, last night I made the Crunchy Roast Potatoes done with the semolina, they were to die for! Thank you soooo much for giving us a different spin on potatoes. Big hugs to Dozer, love the photos of him.
Jannice says
I cannot express how happy I am to have found this recipe. I have been trying to re-create my grandmother’s roast potatoes for more than 15 years. Tonight, with this recipe, I did it! I am just thrilled! I have sent the recipe to my parents, my sisters, my cousins. We all talk about the family roast potatoes from our childhood, and now I can make them!
Clare says
These are amazing, the best potatoes that I have ever had! I always make 2kg worth and there are never any leftovers 🙁 I usually add some thyme or rosemary before I put them in the oil. I am always a big critic of my own food, apart from when I make your recipes. Thank you for another winner Nagi!
Nagi says
OMG aren’t they amazing! I am going to do a video for this soon. I can’t wait! N x
Michael says
The potato’s look awesome! I can’t wait to try your recipe. This is not one of the oil’s that you said “must” be used, but will avocado oil Be OK to use. I know it has a high smoke point.
I love how detailed your recipes are. Thank you Nagi
Thank you.
Tony says
Hi Nagi,
Have made these truly, truly crunchy spuds so many times & every time without fail, they just deliver.
Every recipe of yours just work Every Time.
Most other recipes sort of work but rarely live up to the expectations that you have in your mind & so result in a little disappointment.
I still look at others but in the end l just come back & everyone l have cooked for are always happy & take home your recipe.
Thanks Nagi. Loving your food.
Nagi says
Tony, you’re making my ego swell!!! 😂
Joy says
Just the best and most crunchy roast potatoes I’ve ever made. So easy roughing them up by bouncing around in the pot with the semolina – instead of my usual of using a fork which is time consuming, as well as ending up with burnt fingers. I used rice bran oil which is supposed to be one of the healthier oils. Thank you Nagi – made with your other 2 receips of Slow roasted shoulder of lamb and Creamy parmeson broccoli recipe – but instead used cauliflower. Pure heaven.
Nagi says
Glad you loved this Joy!! Thanks for sharing your feedback! N x
Joy says
Oh my goodness – just the best and most crunchy roast potatoes I’ve ever made. So easy roughing them up by bouncing around in the pot with the semolina – instead of my usual of using a fork which is time consuming, as well as ending up with burnt fingers. I used rice bran oil which is supposed to be one of the healthier oils. Thank you Nagi – made with your other 2 receips of Slow roasted shoulder of lamb and Creamy parmeson broccoli recipe – but instead used cauliflower. Pure heaven.
IHH says
Awesome recipe – thanks!
Heather Meares says
Hi Nagi,
I’m planning on doing these to accompany a Mediterranean style banquet I am having.
In terms of doing as much preparation prior to the event. Would these potatoes re-heat ok or would I be better to boil and rough up then roast an hour prior to main meal?
Thanks, they sound delicious
Heather
Christopher says
We made these last night at ours, then transported the roasting pan, covered in foil, to the dinner party, where we reheated them. I tasted one fresh out of the oven first, and it was probably the most exquisite roast potato ever! After transport and reheating, we served them to the guests. They were the absolute hit of the party, everyone raved and asked for the recipe. (“Did you say “N.A.G.Y.?” No, with an i. Nagi.) The reheats were not as good as that first, perfect, fresh hot one, promise. I’ll only ever serve these again straight from the oven. Ah, and the dipping sauce with plain Skyre and parsley and chives from the garden, yum. Stunning Spuds, thank you!
Nagi says
Hi Heather! They do reheat pretty well, I do 180C fan / 200C standard for about 15 minutes, but fresh is definitely best! What I did over Easter is to rough up the potatoes with the semolina, then leave them in the pot with the lid off on the turned off stove to steam dry. Then I left them for an hour or so until I was ready to cook. 🙂 N x
Heather Meares says
Thanks so much Nagi, that’s really helpful!
I’ve done a trial run of the slow cooked lamb and the potatoes today – looking forward to dinner! The aromas are amazing 🙂
Thanks Heather
Lisa Kelly says
Hi Nagi – wanting to make these potatoes for Easter Sunday lunch – you mentioned “size does matter” and I’m wondering if you could give a rough idea of how big the potatoes should be???
I feel like I’m a fairly competent cook but the perfect Roast spud eludes me.
Btw will be making your slow roasted lamb for the second time. I’m still having dreams of the last time I made it and the gravy was extraordinary too.
Nagi says
Hi Lisa! It’s in Step 2 – “about 6cm/2.2″ wide” ie once cut 🙂 Is that what you mean? You will LOVE these!! They are so incredibly crunchy, everyone goes nuts over these! I’m making them this weekend too! N xx
Jack says
Hi Nagi.
The size is also perplexing me a little. Do we cut it in half or quarters then 6cm lengths? Sorry I’m one for numbers with zero imagination so I can’t picture things easily!
Nagi says
Hi Jack! I think the easiest way to explain is with shape descriptions so let me try! Imagine a tennis ball shaped potato. If that was cut in half, then that would be fine because the longest part would roughly be 6 cm. If it was an oval shaped giant one, I cut about 1/3 off, the set the other part in half the other way. That way they are all roughly the same size with 6cm being the longest part of the potato. Hope that helps! I’ll try to remember to add diagrams 🙂 N xx
Cathy says
Tasty! Very oily, I had to use paper towels to get rid of excess oil, which is fine, but the end result was a crunchy potato. I would most likely use 1/3 cup oil next time. I think because I’m getting older (33 lol) I’m trying to be more health conscious with my diet. But I would definitely make these again just tweak oil amount.
Thanks for another great recipe Nagi x
Gail Peachey says
Hi Nagi
I have cooked a few of your recipes now. All have been relatively easy and delicious. BUT these potatoes were on another level ( did burn them a bit … did make them too small..did use rice bran and polenta )and still they were amazing. I gobbled down all the leftovers before bedtime so now for it is Kung Pao Chicken for dinner as the left overs are all gone.
My husband and I are so happy and impressed with your recipes. Have just joined your mailing list so I will keep you updated on my improved cooking skills . Cheers
Nagi says
That’s so great to hear Gail! Thanks for sharing your feedback – N x