Crunchy roast potatoes
Prep time: 20 mins
Recipe photograph by Tara Fisher
A semolina, garlic and dried rosemary coating is the secret to these foolproof, super-crunchy roast potatoes
Prep time: 20 mins
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Nutritional information (per serving)
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cookingSee more of Tamsin Burnett-Hall’s recipes
- 6 tbsp goose fat, or oil if you prefer
- 1.5kg maincrop potatoes eg Maris Piper
- 1½ tbsp semolina (or fine cornmeal for gluten free)
- 1 tsp garlic granules
- 3 tsp dried rosemary
- 1 tsp flaky sea salt
- a few fresh rosemary sprigs
Step by step
Fully prepare the potatoes and roast for 30 mins the day before, turning them after 20 mins. Cool, cover and leave on the tray at room temp. Next day, roast for 25-30 mins until crisp and hot, adding the fresh rosemary near the end.
- Preheat the oven to 200°C, fan 180°C, gas 6 and put the fat in a large roasting tin.
- Peel the potatoes and chop into chunks; ideally not too large as with smaller ones you get greater surface area and therefore more crispy edges. Parboil in salted water for 10 minutes or until the edges are starting to soften. Meanwhile, put the roasting tin in the oven for the fat to get hot.
Drain the potatoes into a colander and leave to steam-dry for a couple of minutes, then shake up to roughen the edges. Combine the semolina (or cornmeal), garlic granules, dried rosemary and flaky salt to make the coating. Tip a third of the potatoes back into the pan and sprinkle with a third of the coating, then repeat twice more with the remainder (this method should ensure an even distribution of coating).TipUse cornmeal for gluten-free recipe
- Remove the roasting tin from the oven and carefully tip the potatoes into the hot fat. Scrape in any extra bits of coating and potato left in the pan, as these will crisp up beautifully and add extra crunch. Turn the potatoes to coat them in the hot fat, then roast for 40-50 minutes, turning halfway, until crisp and golden brown (or see Get Ahead tip). Add the fresh rosemary sprigs for the last 5 minutes or so.
Serve straight from the oven, sprinkled with extra flaky salt if you like.TipEveryone loves a roast potato; allow at least 5 chunks per person, or more depending on your household’s appetite! If cooking for vegetarians or vegans, use veg oil instead.