Crunchy Indian-Style Roast Potatoes (Extra Crispy with Semolina)

Crunchy Roast Potatoes have been on the menu every Sunday for the past few weeks, and as soon as the weather turns cooler, a proper Sunday roast becomes non-negotiable. These Indian-style Crunchy Roast Potatoes with Semolina take classic British roasties and elevate them with ghee, cumin, coriander, turmeric, Kashmiri chilli and semolina for the ultimate crisp factor.

And let's be honest - a Sunday roast is nothing without truly crunchy roast potatoes. The kind that shatter when you bite into them, seasoned generously with salt, and soft and fluffy on the inside.

Once you try this method, you'll never skip the semolina again.

Jump to:

• Why These Roast Potatoes Are So Good
• Top Tips for Perfect Crunchy Roast Potatoes
• Ingredients
• How to make them
• How to Make Ahead - Fridge (1 Day Ahead)
• What to serve with Indian Spiced Potatoes
• 📖 Recipe

Why These Roast Potatoes Are So Good

• Ultra-crispy crust thanks to semolina
• Soft, creamy centre
• Rich flavour from ghee
• Warming Indian spices without overpowering
• Perfect for Sunday roast or festive meals

Top Tips for Perfect Crunchy Roast Potatoes

Use the Right Potatoes

Always choose floury potatoes such as King Edward or Maris Piper. These give you fluffy centres and crisp edges.

Cut Them Medium

Medium-sized chunks roast evenly and develop a thicker crust than small pieces.

Boil Potatoes first

Parboiling makes for a fluffier Potato. You can do this in Stock to get more flavour into the Potato.

It also causes small cracks on the surface of the Potato which absorb oil more readily and make the outside crispy.

Re the Bicarb, there are plenty of times that I have forgotten to put this in the water. It does enhance the scraggly crunchiness of the potatoes but it isn't life changing enough that I would suggest you go out and buy some if you don't have it in.

Steam Drying and Shaking

Leaving the Potatoes to steam dry means more crispy edges. You need the Potatoes to be as dry as possible to ensure you get crispy edges.

Return to the pot and shake vigorously with the lid on

The fluffier the edges, the crunchier the roasties.

Add Semolina (The Game Changer)

Once the potatoes are roughed up, add:

1-2 tablespoons semolina

This coats the surface and forms a golden, crunchy shell when roasted.

Heat the Ghee Properly

Preheat the ghee in the roasting tray for 10 minutes until smoking hot before adding potatoes.

Give Them Space

Use a large tray (or two). Overcrowding causes steaming, not roasting.

Season Well

Potatoes love seasoning:

Salt generously

Freshly ground black pepper

Roast Long Enough

Don't be tempted to take them out early. Good roasties take time.

Ingredients

Potatoes

2 kg Maris Piper or King Edward potatoes, peeled and cut into medium chunks.

These are floury potatoes, ideal for roasting or frying.

They break down slightly on the surface when boiled, which helps create a crispy exterior later.

Medium chunks (about golf-ball size) give a good balance: fluffy inside, crisp outside.

Salt

Salt, to taste

Used both in the boiling water and for final seasoning.

Salting the water ensures the potatoes are seasoned all the way through, not just on the surface.

Taste at the end and adjust (especially important since stock cubes already contain salt).

Stock Cube

1 stock cube (vegetable or chicken)

Adds depth and savoury flavour to the potatoes while boiling.

Helps replace plain water with a lightly seasoned broth.

Vegetable stock keeps it vegetarian; chicken stock gives richer umami.

Bicarbonate of Soda (optional)

Raises the alkalinity of the boiling water.

This causes the potato surfaces to break down and roughen, which leads to extra crispiness when roasted or fried.

Use sparingly-too much can create a soapy taste.

Semolina

Coats the potatoes after boiling.

Creates a dry, textured crust that crisps beautifully in hot fat.

You can substitute with:

Cornflour

Rice flour

Plain flour (less crispy but still works)

Ghee or Vegetable Oil

5-6 tbsp

Ghee:

Adds rich, nutty flavour.

Has a high smoke point, excellent for roasting.

Vegetable oil:

Neutral flavour.

Lighter and more economical.

Use enough fat to fully coat the potatoes-this is key for crispness.

Cumin Powder

Warm, earthy flavour.

Pairs exceptionally well with potatoes and ghee.

Adds a subtle depth rather than heat.

Ground Coriander

Slightly citrusy and sweet.

Balances the cumin and enhances the overall spice profile.

Prevents the dish from tasting too heavy.

Turmeric

Adds a golden colour.

Mild, earthy bitterness.

Used for warmth and colour rather than dominant flavour.

Kashmiri Chilli Powder

Mild heat with a deep red colour.

Use closer to ½ teaspoon for gentle warmth, 1 teaspoon for more kick.

If unavailable, substitute with:

Smoked Paprika and a pinch of Cayenne

Freshly Ground Black Pepper

To taste.

Adds sharpness and a gentle bite.

Fresh grinding gives more aroma than pre-ground pepper.

Use at the end to keep the flavour bright.

Overall Flavour Profile

These ingredients together create:

Crispy, golden potatoes

Warm, aromatic spices

Mild heat with rich savoury notes

Fluffy interior and crunchy exterior

How to make them

Preheat the oven to 220C/200 fan/GM 7/425F.


Peel and chop the potatoes into medium pieces (2 inches across).


Place in a deep pot and cover with Stock, Salt, Bicarbonate of Soda (Baking Soda) and Turmeric Powder.


Bring back to the boil and then simmer for 10 - 15 minutes until the edges look tender. 


Add Ghee to a large roasting tin. Place in the oven until hot - 15 - 20 minutes.


Drain the potatoes in a colander and put back in to the pot.
 Leave to steam dry for a few minutes.


Add Semolina, Cumin Powder, Coriander Powder, Black Pepper and Kashmiri Chilli Powder.
Cover with a lid and shake to rough up the edges.

Carefully pop the potatoes into the hot fat in the oven. Turn the Potatoes to make sure they are completely coated in fat.
 Cook for 45 - 55 minutes, turning once midway.
 Serve with a sprinkling of flaky sea salt.

Optional: Spiced Ghee Finish

Warm ghee gently with garlic slices, cumin seeds, salt and pepper.

Drizzle over potatoes in the last 5 minutes of roasting or toss once cooked.

How to Make Ahead - Fridge (1 Day Ahead)

Fridge

When making for loads of people (which I often do because our gatherings our huge), increase the Fat and Potatoes accordingly.

Make the recipe as stated but cook for ½ the time and then let them cool.

Remove from the fat.

Cover the fat and potatoes separately and place in the fridge for up to 24 hours.

Finish Cooking

Then finish off roasting the Potatoes when needed.

Heat the fat for 10 minutes.

Add the Potatoes and cook for 25 - 30 minutes.

Freezer (Up to 3 months Ahead)

Lay the potatoes on a lined tray and add half the fat. Toss together then freeze.

Once frozen (2 hours), the potatoes can be transferred to a freezer bag for easy storage.

Freeze for up to 3 months.

To cook from frozen

Heat the fat in a large roasting tin at 390 f/200 C/GM 6, in the oven for 10 - 15 minutes.

Carefully add the frozen parboiled potatoes and turn them to coat well in the hot oil. Cook for 25 minutes.

Turn Potatoes.

Turn heat up to 430f/220 C/GM 7. Roast for 25 - 35 minutes.

What to serve with Indian Spiced Potatoes

Buttermilk Roast Chicken

Slow Cooked Lamb Shoulder

Preserved Lemon, Cumin and Thyme Roast Chicken

Crispy, fluffy Yorkshire puddings - (simple, fool proof and no fail)

An alternative Roast Potato:

The BEST Crunchy Beef Roast potatoes

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