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Crispiest Roast Potatoes

Crispiest roast potatoes.png


  • 2/3 cup oil which can tolerate high heat (sunflower, safflower, rice bran, or peanut).

  • 1.5kg starchy potatoes (sebago, desiree, pontiac).

  • 2 Tbsp polenta or semolina.

  • 2+ tsp iodised salt.


  1. Pour oil into a iron or glass baking dish and heat in a hot oven (250+ degrees celcius).

  2. Meanwhile, boil a large pot of water, salt it, peel and cube potatoes and cook for about 10 minutes, drain then toss with polenta and salt. Give it a good rough toss to make sure the polenta sticks and to get the edges all ragged.

  3. Remove tray of hot oil from the oven and carefully but quickly toss in potatoes, they should begin to cook immediately. Give them one flip around to coat in oil then return to the oven.

  4. Turn down temperature to 220 degrees celcius and roast for 1+hr, turning once while baking.

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