Crispy Coated Roast Potatoes
This is my version of a roast potato coating that can be bought from that supermarket which boasts “not just any……”. Why pay good money for something that costs just a few pennies to make at home I thought! So I came up with this savoury semolina coating which gives the most delicious Crispy Coated Roast Potatoes ever! Once you’ve tried these I don’t think you’ll want plain roast spuds ever again!
My family think these are the best roast potatoes ever!
Bash the potatoes about with the lid on until they look fluffy around the edges.
I do hope you try my Crispy Coated Roast Potatoes! For more potato recipes you might like:
- Potato Rosti Waffles
- ActFry Roast Potatoes
- Garlic & Rosemary Scalloped Potato Roast
- Syn Free Garlic & Parmesan Hasselback Potatoes
- Cypriot New Potatoes – Potato Galette
- Thyme & Brie Slow-Fried Potatoes
- Golden Turmeric Fries with Coriander & Mint Dip
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Crispy Coated Roast Potatoes
Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.
Servings 4
Ingredients
- potatoes peeled and quartered or halved
- 3 tbsp rapeseed oil
- 2 heaped tbsp semolina
- ¼ tsp caster sugar
- ¼ tsp onion granules
- ¼ tsp salt
- ¼ tsp freshly ground pepper
Instructions
- Pre-heat the oven to 200°C (or the temp of your roast joint).
- Put the oil in an enamel roasting tray and put in the oven.
- Bring a large pan of water to the boil and cook the potatoes for 5 minutes.
- Meanwhile mix all the dry ingredients together.
- Drain the potatoes and shake in the pan vigorously with the lid on until fluffed up.
- Sprinkle the semolina mixture over the potatoes and shake the pan again with the lid on until well coated.
- Put the potatoes in the oiled tray and turn until thoroughly coated.
- Cook for about 45 minutes turning once or twice during cooking.
- Serve with your favourite roast.
Keith
Hi Camilla, would these roasties be suitable for freezing if I made a big batch of them? If so, how long should I cook them for before freezing and before eating? Thanks
Camilla
Hi Keith, I haven’t done this myself but after doing some research it appears that you can open freeze the roasted potatoes (once cool) and then bag up into portions removing as much air as possible. Then you can reheat in the oven at 200C for 15 – 20 minutes. Some articles mentioned not seasoning (and doing so when reheating) as it may affect the flavour of the potatoes adversely but as I have never done this I can’t say for certain.
Cliona Keane
Thanks for including my hasselback potatoes recipe! These roasties look incredible!
Camilla
Thanks Cliona, a pleasure, must try your Hasselbacks!
plasterer bristol
these sound amazing. Thanks for putting up this recipe. Simon
Paul
Trying this today on my 25 residents..
Camilla
Fabulous Paul, hope they enjoy them:-)
Kavey
Never tried those coating mixes, but I’m intrigued… will suggest to household cook!
Camilla
I’ve not seem them since so no idea if M&S still sell this product?
Paul Wilson
Can’t beat nice roast potatoes.
Sarah Cooper
I must try these
Susan Joyce Rogers
Thanks for this,shall definitely try
Camilla
Fab, I’m sure you’ll love them:-)