Deep Fried Roast Potatoes

roast potatoes

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

‘Roast’ Potatoes
Prep Time
5 mins
 
Course: Side Dish, Accompaniment
Cuisine: British, Traditional
Keyword: potatoes, roast potatoes, fried potatoes
Servings: 1 portion
Ingredients
  • 2-3 potatoes (maris piper or king edward will work well)
  • 2 tablespoons plain flour
  • 2 tablespoons semolina
  • Oil for deep frying
Instructions
  1. 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.

  2. 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.

  3. 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.

Do you like this deep fried roast potatoes recipe? If so, buying a copy of my book might appeal to you! In The American Diner Secret you can find a host of cafe and diner style recipes that you can make at home. You’ll learn how to make pancakes, smashed burgers, fried chicken and more! You can buy The American Diner Secret in paperback or kindle form here.

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