So delicious: this secret ingredient makes your potatoes super crispy
If I could eat just one thing for the rest of my life, it would be pasta. But potatoes do come pretty damn close in second place. Especially crispy roast potatoes that you scrape your fork over with a grating sound are seriously addictive. Did you know there’s a secret ingredient that makes your potatoes as crispy as possible? I bet you’ll never guess what it is.
You also use this product to make a dessert. A very famous dessert, in fact, one that has been served at Dutch dinner tables for decades.
The secret ingredient for super-crispy potatoes
Are you starting to get an idea? I’ll just say it: semolina! Now you’re probably thinking of semolina pudding (also because I just mentioned desserts). But semolina is much more than the base of a delicious sweet dessert. You can also use semolina—more specifically, wheat semolina—in all kinds of other bakes. And as a crunch maker for your potatoes, too.
Different types of wheat semolina
For the very best results with your crispy potatoes, use semola or semolina. This is wheat semolina made from harder durum wheat. At Albert Heijn, for example, you can buy it from the brand De Cecco. Semola or semolina is widely used in Southern European cuisines; in the northern part of Europe (including here), we’re more familiar with wheat semolina made from soft wheat. Wheat semolina made from soft wheat is white, while semol(in)a is a little more yellow. If you use the latter, your potatoes will also take on a yellowish color.
How to make super crunchy potatoes with semolina
So how do you make those crispy potatoes with the help of semolina? You have to go through a few steps, but the result is worth it. Fortunately, you don’t have to do all that much yourself: your pan, oven and ‘shaking skills’ do most of the work. Here’s how to get started:
1. Pour 160 ml of oil into a deep baking tray and preheat the oven to 220 degrees.
2. While the oven and oil are heating up, peel and cut the potatoes. Then boil them for 10 minutes and drain.
3. Return the potatoes to the empty pan and mix them with semolina and salt.
4. Carefully place the potatoes in the hot oil. Make sure they are completely coated in oil; use a spatula to turn them over. Spread them evenly across the baking tray and return the tray to the oven.
5. Lower the oven temperature to and bake them for 50 to 75 minutes, until crispy and golden brown.
And… Don’t forget to do the scraping test, okay? The better you can hear your fork scraping, the crispier your potatoes are.
Also read:
- Huh?! Do you lose weight by eating cooled potatoes?
- Recipe: crispy fried ravioli with dip
- This is the secret ingredient for the lightest, crispiest waffles
Recipe: The Kitchn
