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Crispy Coated Roast Potatoes - made with a savoury semolina coating! #potatoes #RoastPotatoes #Spuds #roast #RoastPotatoeRecipes #vegetables #vegetablerecipes #sidedish #ThanksGivingRecipe #ChristmasSideDish #SundayRoast #CrispyPotatoes #savourycoating #semolina #semolinarecipes
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4.67 from 3 votes

Crispy Coated Roast Potatoes

Fluffed up, par-boiled potatoes roasted in a savoury, crispy semolina coating.
Course Side Dish
Cuisine British
Keyword crispy, potatoes, roast
Servings 4
Author Camilla Hawkins


  • 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


  • 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.