Great recipe what I don't understand about this site is why people always have to say I changed this added a little of that who cares the recipe was fantastic the way it was given . If you like changing everything write your own recipe.
Wonderful directions- fantastic recipe! Definitely a 'go-to' dish. Loved that I didn't have to change a thing. Many thanks!
Delicious! crisp on the outside!
This is very delicious!
Very good potatoes. I did not use nearly the amount of oil that the recipe called for, but they were still very good. Thanks!
Delicious! I made these not for lunch but dinner as a side dish. I served them with Rack of Lamb ‘yucatecan’ and the family enjoyed it. The detailed description was great to follow, I had crispy perfect spuds. Thank you French Tart
I have made these several times now and each time they are FABULOUS! My wife, from Scotland, and myself from England LOVE these and I make them now for us every sunday! I recommend only using small Yellow/Gold potatoes as they have a better flavor then the Red ones!
These are excellent! They turned out just like my mother used to make - I thought they would. These are delicious. The only way to make roast potatoes! Thanks for posting.
Great detailed, easy to follow instructions. Wonderful taste and texture. These taste better than the most excellent french fries, without the additional fat. The addition of the flour is genius. Thank you. I've been looking for the perfect roasties recipe and this is it. 8/3/08 update, I cannot tell you how many times I've made this dish and it's a hit each time. I've not met anyone who doesn't love these potatoes. Once I ran out of canola oil and had to use olive oil, but the texture was more chewy, not as crispy as canola oil.
made these a while ago,but they were very good. In fact have made them twice now and do believe the magic is boiling them first, thanks for a great and well written recipe.