There is one simple ingredient that can help you get crunchier results on your roast potatoes14:11, 15 Jun 2026Roast potatoes are the ultimate comfort food side dish, whether you're serving them alongside pork chops on a weeknight or whipping them up as part of a weekend roast. Making homemade roast potatoes is fairly straightforward, yet they can turn out soft, soggy and greasy if you don't use the right ingredients.‌Potatoes are naturally high in water content, which converts to steam as they cook in the oven, and if this moisture remains on the skin, the oil won't be able to crisp them up properly. However, Lindsay, a cook and creator of The Tasteful Pantry, has revealed a remarkably simple way to guarantee potatoes that are "crunchy every time without fail" — all you need to do is season them with semolina.‌Lindsay explained: "Semolina adds a gentle grainy texture that crisps up beautifully in the oven, giving the kind of crunch that ordinary roast potatoes rarely achieve.‌"It's the perfect trick if you've ever struggled to get that ideal roast - crispy exterior, tender interior, and just enough spice to keep things interesting."Semolina is a flour typically used to make pasta, bread or even pizza dough, but it is also widely used when roasting fish and potatoes, as it is renowned for producing a perfectly crispy skin, reports the Express.‌Its notably coarse texture means it works brilliantly on potatoes, and its highly absorbent nature means it draws out a significant amount of moisture from the skin.This helps keep the potatoes as dry as possible when cooking in the oven, preventing them from steaming and ensuring they cook more effectively in the oil.Using semolina stops the potatoes from turning soggy and will also start to toast in the oven, giving you a perfectly caramelised skin with plenty of crispy edges.‌How to make crispier roast potatoesIngredients1kg of potatoes120ml of oilTwo tablespoons of semolinaOne teaspoon of saltHalf a teaspoon of garlic powderHalf a teaspoon of onion powderHal a teaspoon of oreganoHalf a teaspoon of paprikaA quarter teaspoon of pepper‌Any oil of your choosing works well for roast potatoes, though your best bet is one with a high smoke point, such as sunflower, vegetable, or rapeseed oil.Alternatively, it's perfectly fine to use other fats such as duck fat, goose fat, or beef dripping.Method‌Start by preheating the oven to 210°C, and make sure you have a deep roasting dish large enough to hold all the potatoes in a single layer.Pour the oil into the deep dish and place it in the oven for 10 minutes. It's essential that the oil is piping hot before adding the potatoes, as this forms a crust and achieves a crispier finish.Meanwhile, peel and halve the potatoes. Place them in a large pot of water and bring to the boil.‌Allow them to cook for approximately 10 minutes until they are fork-tender but still firm in the centre.Drain the potatoes, then return them to the empty pot. Keep them off the heat, and instead use a fork or tongs to gently toss the potatoes around.This roughens up the surface of the potatoes slightly, creating more edges once they go into the oven, and helps achieve a wonderfully crunchy skin.‌Next, combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper in a small bowl.Sprinkle the semolina mixture over the potatoes, then give the pot a good shake to make sure they are thoroughly coated.Remove the baking dish from the oven, then carefully add the potatoes.Article continues belowUsing a pair of tongs, turn the potatoes so that every side is covered in oil, then tip any leftover seasoning from the pot into the dish.Roast the potatoes in the oven for 20 minutes, then flip them over and cook for a further 10 minutes.Once removed from the oven, the potatoes should be sizzling, deep golden brown and with a really satisfying crispy skin.