Classic Roast Potatoes
photo by Baby Kato
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 6 -9 medium potatoes (allowing 3 halves each)
- salt
- cooking oil or lard
- 1⁄4 - 1⁄2 cup seasoned flour
directions
- Preheat oven to 400°F.
- Peel the potatoes and halve lengthways.
- Place in a saucepan and cover with cold, salted water.
- Bring to the boil and then simmer for 5 to 6 minutes.
- Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
- This will begin to break down the edge of the potatoes.
- These slightly rough edges will become crisp and crunchy during the roasting.
- Heat a frying pan with 1/4 inch of oil or melted lard.
- Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
- Fry the potatoes in the oil, turning occasionally until completely golden brown.
- Now transfer the potatoes to a roasting pan.
- 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.
- Roast for another 30 minutes.
- Remove the crispy roast potatoes from the pan and serve.
- A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
- For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 13 more reviews
RECIPE SUBMITTED BY
MarieRynr
Chester, 0