Last Updated on 15 August, 2026 by Elby | The Tasteful Pantry
Crispy semolina potatoes are seriously crispy every time. They are a twist on traditional roast potatoes and a recipe worth trying. Crunchy on the outside and soft and fluffy in the middle. Not to mention a delicious spice mix for extra flavour.
These potatoes are crunchy every time without fail and the perfect side dish. Try serving with classic roast chicken or crispy oven baked chicken. This is definitely my favourite recipe for potatoes that actually stay crisp.
More Easy Potato Side Dishes
Potatoes are a comfort food. It doesn’t matter whether they are served as a melt in your mouth bake or a creamy mash or a crispy roast potato, there is something heart yet cosy about them. Semolina adds a gentle grainy texture that crisps up beautifully in the oven, giving the kind of crunch that ordinary roast potatoes rarely achieve. It’s the perfect trick if you’ve ever struggled to get that ideal roast – crispy exterior, tender interior, and just enough spice to keep things interesting.
If you liked the semolina potatoes, you’ll probably also like the below potato side dish options:
- Creamy Potato Bake – Layers of tender potato baked in a rich, creamy sauce until golden and bubbling. It’s the ultimate comfort food side dish and a classic for family dinners or weekend roasts.
- Cheesy Stuffed Potatoes – Potato mashed into a cheesy flavoursome mix, baked inside crisp potato shells and topped with golden melted cheese. These are hearty, satisfying, and a guaranteed crowd-pleaser.
- Smashed Potatoes – Crispy on the outside and fluffy inside, these smashed potatoes are simple but incredibly moreish. Perfectly seasoned and roasted to golden perfection, they’re a great all-round side.
- Mashed Potato with Garlic and Thyme – Smooth, creamy mash infused with roasted garlic and fragrant thyme. It’s rich, comforting, and the perfect side for almost any main dish.
Ingredients for Semolina Potatoes
The star ingredients: Potatoes and semolina.
The flavour: You can just add salt, but the mix of salt, garlic powder, onion powder, oregano, paprika and pepper add extra flavour that’s worth it.
How To Make Crispy Semolina Potatoes
Step One: Preheat the oven. Pour the oil into a deep baking dish large enough to hold the potatoes in a single layer, then place the dish in the oven. Heating the oil first helps the potatoes become extra crispy.
Step Two: Add the potatoes to a large saucepan of water and bring to the boil. Cook for about 10 minutes, or until slightly softened on the outside but still firm in the centre. Smaller potatoes may need less time.
Step Three: Drain the potatoes and return them to the hot saucepan off the heat to help dry them out. Using a fork, scrape grooves all over the potatoes to create rough edges for maximum crispiness.
Step Four: Combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper. Sprinkle over the potatoes, then shake the saucepan gently until evenly coated.
Step Five: Carefully add the potatoes to the hot oil, turning to coat. Sprinkle over any remaining seasoning from the saucepan. Roast for 20 minutes, turn the potatoes, then roast for a further 10 minutes or until golden, crispy and soft in the middle.
FAQs About Semolina Potatoes
What does semolina do to potatoes?
Semolina gives the potatoes an extra crispy coating that ordinary roast potatoes don’t achieve. When it mixes with the oil and rough edges of the parboiled potatoes, it forms a golden, crunchy crust while keeping the inside soft and fluffy.
Do I have to use semolina?
Yes. If you don’t have semolina, try using polenta or fine cornmeal for a similar crunch. The texture won’t be quite the same, but it’ll still give a lovely crispy finish.
Do I need to parboil the potatoes first?
You do. Parboiling helps soften the outer layer of the potato, so when you shake them with semolina, it sticks better and creates that crisp exterior. Skipping this step can leave your potatoes tough and less golden.
Which potatoes are best for crispy roast potatoes?
Floury or starchy varieties such as Sebago, Russet, or King Edward work best. They have a fluffy interior and crisp up beautifully in the oven. Waxy potatoes tend to stay firm and won’t give the same texture.
Can I make semolina potatoes ahead of time?
To be honest, they are better made as you need them. You can parboil earlier, but the semolina won’t cling to them as well as it does when they are hot.
How do I reheat crispy semolina potatoes?
Place the potatoes on a baking tray and reheat in a hot oven (around 200°C) for 10-15 minutes. This helps bring back the crunch. Avoid the microwave as it softens the coating and makes them lose their crispiness.
Are semolina potatoes gluten-free?
No. Semolina is made from wheat.
What to Serve with Semolina Potatoes
Crispy semolina potatoes are a simple, dependable side and it’s hard to go back to traditional roast potatoes after you have tried these. They’re fuss-free, flavour-packed, and always turn out beautifully golden. Once you’ve tried this method, it’s hard to go back to ordinary roast potatoes – the semolina magic makes all the difference. Try them with the below dishes.
- Baked chicken tenders – These oven baked chicken tenders are crunchy on the outside and juicy inside, with a perfectly seasoned coating that bakes to a beautiful golden finish. They’re quick to make, healthier than fried, and a guaranteed family favourite.
- Classic roast chicken – A beautifully golden roast chicken with tender, juicy meat and crisp skin. It’s the kind of comforting, simple meal that fills the kitchen with the best aroma and never fails to impress.
- Middle Eastern lamb fillets – Tender lamb fillets marinated in a warm blend of Middle Eastern spices, then seared to perfection. Full of flavour and wonderfully aromatic, they’re perfect with salads, couscous, or flatbreads.
- Capsicum, bacon and feta quiche – This colourful quiche combines sweet capsicum, smoky bacon, and tangy feta in a light, savoury filling. Delicious served warm or cold, it’s ideal for brunch, lunch, or an easy weeknight meal.
Feedback and More: Have you given the crispy semolina potatoes recipe a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Check out my dinner ideas, one pan and one pot meals and vegetarian dishes for more serving options.
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Crispy Semolina Potatoes
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 kg potatoes - peeled and halved (approx. 200g per potato)
- 120 ml oil
- 2 tbsp semolina
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp paprika
- ¼ tsp pepper
Instructions
- Preheat oven to 210°C | 190°C fan forced fan forced. Pour the oil into a deep baking dish (large enough to fit the potatoes in a single layer) and place in the oven.
- Place the potatoes into a large saucepan with water and bring to the boil. Boil the potatoes for approximately 10 minutes. They should be just soft on the outside (able stick a fork in approximately 4mm) and still hard in the middle.
- Drain the potatoes and return them to the hot saucepan, but do not put over the heat. Using tongs to hold one of the potatoes and scrape once or twice on all sides with a fork. This will make little grooves around the potatoes.
- Combine the semolina, salt, garlic powder, onion powder, oregano, paprika and pepper in a small bowl. Sprinkle the semolina mix over the potatoes and shake the pot to ensure all the potatoes are coated. If necessary, use tongs to press the potatoes into the semolina to help it stick.
- Remove the baking dish from the oven and carefully place the potatoes into the oil, turning them over so they are covered in the oil. Shake any additional spices from the pot over the potatoes.
- Bake for 20 minutes. Remove from the oven and turn the potatoes over. Bake for a further 10 minutes or until crisp, golden brown all over and cooked through. The cooking time will vary depending on the size of the potatoes.
Nutrition
*Nutrition and calorie figures are estimates only.
