Everyone loves a serving of crispy roast potatoes—golden on the outside and fluffy on the inside. But achieving that perfect combination can often be elusive. Over the years, I’ve tried countless methods to make my roast potatoes just right, but none have come close to my nana’s secret technique. Her potatoes have always been the standout at family dinners, the perfect accompaniment to any roast. Curious to know what makes her spuds so exceptional? Let’s dive into the secrets behind how nana creates her unforgettable crispy roast potatoes.
The Secret Ingredient Nana Swears By
The magic behind nana’s crispy roast potatoes lies in one simple ingredient: semolina. After years of experimentation, she discovered that this grain creates an extraordinary crispy coating when used correctly. It’s the crunch from the semolina that sets her potatoes apart, providing a texture that can’t be achieved through roasting alone.
Understanding the Science Behind Crispy Potatoes
Crispiness in food is often about achieving the right chemical reactions. When potatoes are roasted, their exterior is exposed to high heat, which triggers the Maillard reaction—where amino acids and reducing sugars transform into that beautiful golden-brown crust. Semolina plays a crucial role by absorbing moisture and creating a textured surface, enhancing the crunch while maintaining a soft interior.
Selecting the Right Potatoes for Roasting
For the best roast potatoes, it’s important to start with the right variety. Nana always chooses floury potatoes like Russets or Maris Piper for their high starch content, which makes them ideal for a fluffy interior. Their thick skin, when roughed up, provides the perfect surface for maximizing the crunch.
Preparation Techniques for Optimal Crispiness
Proper preparation is key to achieving crispiness. Nana peels and cuts the potatoes into even pieces to ensure they cook uniformly. She then parboils them briefly to start breaking down the edges, making them perfect for absorbing the semolina coating. Draining and shaking the potatoes in the pot once parboiled creates rough edges, which are crucial for crispiness.
The Roasting Process: Step-by-Step Guide
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