Crispy roast potatoes are the backbone of Sunday lunch. The perfect roast potato is crisp on the outside and soft in the middle, with a crunchy exterior. But, how do you achieve roastie perfection? Read on for my tried-and-true method.
Peel the potatoes and cut them into bite size chunks. Smaller potatoes can be cut into quarters, and larger potatoes cut into eigths.
Preheat the oven to 190 C (375 F). Put the oil in a sturdy roasting tin and put it in the oven to heat up.
Put a small amount of water in a medium size pan, insert a steamer and steam your potatoes over low heat for 10 minutes.
Drain the water from the pan, remove the steamer and return the potatoes to the pan. Sprinkle with semolina, put the lid on the pan and shake vigorously to chuff the edges of the potatoes.
Using oven gloves, remove the pan of hot oil from the oven. Working quickly, slide the potatoes into the hot oil. Using tongs or a spatula, turn each potatoe over a couple of times to coat in oil and put them in the oven to cook for 20 minutes.
Turn the heat up to 220 C (430 F) and roast the potatoes for an additional 20 minutes, or until golden brown and crispy.