Classic Roast Potatoes

Tasty Tidbits's Note:

Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 6 -9 medium potatoes (allowing 3 halves each)
• salt
• cooking oil or lard
• 1/4-1/2 cup seasoned flour

Directions:

1. Preheat oven to 400°F.
2. Peel the potatoes and halve lengthways.
3. Place in a saucepan and cover with cold, salted water.
4. Bring to the boil and then simmer for 5 to 6 minutes.
5. Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
6. This will begin to break down the edge of the potatoes.
7. These slightly rough edges will become crisp and crunchy during the roasting.
8. Heat a frying pan with 1/4 inch of oil or melted lard.
9. Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
10. Fry the potatoes in the oil, turning occasionally until completely golden brown.
11. Now transfer the potatoes to a roasting pan.
12. Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
13. Roast for another 30 minutes.
14. Remove the crispy roast potatoes from the pan and serve.
15. A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
16. For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

Reviews

[JuliJ]

I have used this recipe a couple of times now to make roasties for my English boyfriend. They have a soft and fluffy interior and a lovely crispy shell. Maybe my oven runs a bit hot, but I have found that my potatoes turn pretty brown after a full hour of roasting (even with turning). Reducing the time by just about 15 minutes seems to yield perfect golden brown potatoes. They are delicious either way though. Thanks so much for the wonderful techniques to make perfect roasties!

[swissms]

I made to serve with beef roast. Growing up, we always cooked potatoes in with the roast, however, my husband prefers roasted potatoes. He loved these. Thank you for your detailed instructions.