Perfect Roast Potatoes: Deep Fat Fryer Method

Deep-fried roast potatoes are a delicious alternative to traditional roast potatoes. With a crunchy exterior and fluffy interior, they are the perfect side dish for any roast dinner. This guide will take you through the steps to making your own deep-fried roast potatoes, from choosing the right type of potato to adding extra flavour with herbs and spices.

Choosing the right potato

The best potatoes for roasting in a deep fat fryer are floury or starchy potatoes, such as Maris Piper or King Edward potatoes. These varieties are ideal because they have the perfect amount of starch, which means they will soften well in the fryer, while their partially waxy texture will help them maintain their shape.

When choosing a potato, it is important to consider the three main categories: starchy, waxy, and all-purpose potatoes. Starchy potatoes, such as Russets or Idaho potatoes, are ideal for baking, mashing, and frying because they contain significant amounts of starch, which breaks down during cooking, creating a fluffy texture. On the other hand, waxy potatoes are best for recipes where you want the potato to keep its shape, such as salads or gratins. Examples of waxy potatoes include Red Bliss, Russian Banana, and fingerlings.

All-purpose potatoes, like Yukon Gold and purple potatoes, have moderate amounts of starch and moisture, making them versatile and suitable for most recipes, whether mashed, steamed, roasted, or fried. Yukon Gold potatoes are a great all-purpose option as they have enough starch to create a creamy interior when heated, while their waxy texture helps them maintain their shape, resulting in a pleasantly crunchy crust. They are also widely available in consistent sizes, making them a convenient and reliable choice for roasting.

Preparing the oil

The first step to making roast potatoes in a deep fat fryer is to prepare the oil. You will need enough oil to completely cover the potatoes when they are added to the fryer. Choose an oil with a high smoke point, such as peanut, corn, vegetable, canola, or another neutral oil. Heat the oil in your deep fryer to 350°F/180°C. This temperature is hot enough to fry the potatoes and create a crispy texture.

While the oil is heating, you can prepare the potatoes by peeling and cutting them into large chunks or wedges. The size of the potato pieces is important, as smaller pieces may disintegrate before the crispy crust forms. Aim for uniform-sized pieces to ensure even cooking. Rinse the potatoes and pat them dry with paper towels to remove any excess moisture.

Once the oil has reached the desired temperature, it's time to test its readiness. You can do this by throwing a small pinch of potato into the hot oil. If the oil is hot enough, it should vigorously sizzle and fry the potato. If the oil is not hot enough, the potato may sink to the bottom or fail to sizzle. In this case, allow the oil to heat further and test again.

Now that your oil is prepared and ready, you can move on to the next steps of frying your roast potatoes. Remember to always exercise caution when working with hot oil and follow the safety guidelines for your deep fryer.

Parboiling

Step 1: Peel and Cut the Potatoes

Start by peeling 2-3 potatoes. Then, cut them into large pieces. The size of the pieces is important, as you want them to be big enough to hold their shape during the subsequent cooking processes. Aim for pieces that are at least 2 to 3 inches in size.

Step 2: Boil the Potatoes

Add the potato pieces to a pot and cover them with water. Make sure the water is already boiling when you add the potatoes. Season the water generously with salt. Bring the water back to a boil and let the potatoes simmer for 10-12 minutes, or until they are just tender. You don't want to overcook them at this stage, as they will continue to cook later.

Step 3: Drain and Return to the Pot

Once the potatoes are tender, drain the water and return the potatoes to the pot. It is important to get rid of the water at this stage to prevent overcooking the potatoes and to prepare them for the next step.

Step 4: Add Flour and Semolina (Optional)

If you want to add a little extra crunch to your potatoes, you can coat them with a mixture of flour and semolina. Mix 2 tablespoons of plain flour and 2 tablespoons of semolina, and then pour this mixture over the potatoes in the pot. Shake the pot to coat the potatoes well.

Step 5: Steam Off Excess Water

After draining the potatoes, it is important to get rid of any remaining excess water. Return the potatoes to the empty pot and place it back on the turned-off stove. Let the potatoes sit for a few minutes to allow any remaining moisture to evaporate. This step will help ensure that your potatoes are nice and dry before moving on to the next stage of cooking.

Coating the potatoes

After parboiling the potatoes, drain them and return them to the pot. Add two tablespoons of plain flour and two tablespoons of semolina. Put the lid on the pot and shake it vigorously to coat the potatoes. You can also add a little extra crunch by including a secret ingredient—semolina. This coarse-ground yellow wheat, used for making pasta, melds into the coating of the potatoes, giving them a subtle extra crunch without being separately identifiable. If you can't find semolina, you can leave it out. There is no suitable substitute, and you will still get great results without it.

Another option for coating the potatoes is to use a dry mix and a wet mix. First, sprinkle a little spice mix over the potatoes. The spice mix consists of two tablespoons of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of white pepper, one tablespoon of onion powder, two teaspoons of garlic powder, one teaspoon of cayenne pepper, and one teaspoon of dried oregano. Then, dredge the potatoes in a dry mix of 1 1/2 cups of flour and 1/2 cup of cornstarch. Next, dip them in a wet mix of one cup of buttermilk and one teaspoon of baking soda. Finally, dredge them in the spice mix again.

Frying the potatoes

The key to getting crispy roast potatoes is to ensure the oil is hot enough before frying. The oil should be heated to between 350°F/180°C and 190°C/375°F depending on the source. You'll know the oil is hot enough when it shimmers and a pinch of potato sizzles when thrown in.

Once the oil is hot, carefully place the potatoes in the deep fryer. You'll want to fry them for 4-5 minutes, or 15 minutes if you're making Moroccan-spiced potatoes, until they are golden and tender. Remove the potatoes from the oil with a slotted spoon and place them on a paper towel to drain the excess oil.

If you're making Moroccan-spiced potatoes, toss the cooked potatoes with butter and the spice mixture in a large bowl and serve immediately.

For standard roast potatoes, sprinkle a little more spice mix on the potatoes and serve.

Frequently asked questions