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Common pitfalls include overcrowding the roasting pan, which leads to steaming instead of roasting. Additionally, not preheating the oil properly can result in uneven browning. Skipping the parboil step will prevent the potatoes from developing the soft centers we desire.

Nana insists that patience is key: allowing potatoes to parboil adequately and giving ample time for roasting. She also recommends using good quality oil or fat for added flavor. Additionally, letting the semolina-coated potatoes sit briefly before roasting helps them develop an even better crust.

These crispy roast potatoes are versatile, making them a great side for roast meats, particularly beef or chicken. They also pair wonderfully with creamy gravies and roasted vegetables. For an added touch, sprinkle some coarse sea salt and fresh rosemary just before serving.

With her simple addition of semolina and a tried-and-true roasting technique, nana has elevated the humble roast potato into an unforgettable side dish. By understanding the simple yet effective methods behind her process, you too can serve up potatoes that not only taste amazing but are the highlight of the meal.