There are, of course, many ways to make good roast potatoes. In this instance, the addition of plain flour and semolina combined with deep frying makes for ultra crispy potatoes. They’re technically not roast potatoes, but you won’t care when they taste this good.
Ingredients For Deep Fried Roast Potatoes
- Potatoes: Floury / starchy potatoes work well so look for Maris Piper or King Edward potatoes.
- Other Ingredients: Plain Flour, Semolina, Oil For Deep Frying
How To Make Deep Fried Roast Potatoes
Step 1: Boil
Peel and rinse the potatoes, cut into large pieces and add to a pot with enough water to cover. Season generously with salt, bring to the boil and simmer the potato chunks for 10-12 minutes or until the potatoes are just tender. Drain off the water and return the potatoes to the pot.
Step 2: Flour
Mix the plain flour and semolina briefly, pour onto the par-boiled potatoes and shake to coat well. This will also rough up the edges of the potato and make for more crispy edges.
Step 3: Fry
Heat oil for deep frying to 180c. Carefully drop the floured potato chunks into the hot oil and fry for 4-5 minutes or until crispy and golden. Remove from the oil with a slotted spoon and drain off any excess oil. Season the ‘roast’ potatoes to taste with sea salt and serve alongside your favourite Christmas / Sunday roast dinners.
Deep Fried Roast Potatoes Recipe Tips
- 2-3 potatoes (maris piper or king edward will work well)
- 2 tablespoons plain flour
- 2 tablespoons semolina
- Oil for deep frying
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Peel and rinse the potatoes, cut into large pieces and add to a pot with enough water to cover. Season generously with salt, bring to the boil and simmer the potato chunks for 10-12 minutes or until the potatoes are just tender. Drain off the water and return the potatoes to the pot.
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Mix the plain flour and semolina briefly, pour onto the par-boiled potatoes and shake to coat well. This will also rough up the edges of the potato and make for more crispy edges.
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Heat oil for deep frying to 180c. Carefully drop the floured potato chunks into the hot oil and fry for 4-5 minutes or until crispy and golden. Remove from the oil with a slotted spoon and drain off any excess oil. Season the 'roast' potatoes to taste with sea salt and serve alongside your favourite Christmas / Sunday roast dinners.
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