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Wow, these were wonderful. We really enjoyed the potatoes prepared this way. I had really large Yukon Gold potatoes so I quartered them. Never used flour before, but I will again. They worked beautifully in this recipe, were crisp and crunchy on the outside and tender and fluffy on the inside. Thank you for sharing this quick and easy to make recipe, which I will make often. Made for What's on the Menu? Tag Game 2015.
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!
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.
I made these for dinner last night, and they were yummy! They came out lovely and golden, crispy on the outside and fluffy on the inside. Will definitely be making them again. Don't be put off by the number of steps, it's really very straightforward.
This is a Gary Rhodes recipe-and he really does classic British food to perfection,and this is no exception.Try adding a little mustard powder to the flour for an added zip.
These potatoes were beyond wonderful. Definately a little work involved as far as # of steps, but well worth it.
I used very tiny yellow potatoes so I left out the flour and just tossed with oil. I think the parboiling was the key! I made a tray of these (also carrots, same method) to go with pot roast and they were great! Thanks, MarieAlice, for posting. Roxygirl
Outstanding! I served these with prime rib, and cooked them in the same pan with the roast for the oven portion of the cooking. I only used salt and pepper for the seasoning, but next time I will live a little on the wild side and add a little zip to the flour. Thank you for submitting.