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Everyone loves a serving of crispy roast potatoes, golden on the outside yet fluffy on the inside. But achieving that level of perfection 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 stood out at family dinners, the perfect accompaniment to any roast. Curious to find out what makes her spuds so exceptional? Let’s dive into the secrets of how nana creates her memorable crispy roast potatoes.

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 makes her potatoes unparalleled, providing a texture that can’t be achieved through mere roasting alone.

Crispiness in food is often about achieving the right chemical reactions. When potatoes are roasted, their exterior is exposed to high heat, which leads to the Maillard reaction. This is 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 factor while maintaining the soft interior.

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 ideal surface for maximizing the crunch.