1/5 Photos of Perfect Traditionally English Roast Potatoes
1 hr 10 mins
These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.
My Private Note
Units: US | Metric
- 1Peel and quarter potatoes.
- 2Place in a saucepan with water and a pinch of the salt.
- 3Bring to a boil and simmer them for 5-6 mins to slightly soften.
- 4Meanwhile preheat your oven to 400°F.
- 5When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
- 6Let sit for a few mins to dry.
- 7Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
- 8Gently place potatoes into the hot oil and coat them with it evenly.
- 9Sprinkle the salt and pepper over the potatoes.
- 10Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
- 11Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
- 12Cook for 30-60 mins until gold and crispy (observe closely once near end).
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Nutritional Facts for Perfect Traditionally English Roast Potatoes
Serving Size: 1 (777 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 817.8
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 3.7 g
- Cholesterol 0.0 mg
- Sodium 3533.1 mg
- Total Carbohydrate 131.1 g
- Dietary Fiber 17.1 g
- Sugars 5.7 g
- Protein 15.2 g