By French Tart on November 07, 2007
Photo by Chef floWer
Photo by Chef floWer
"There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements."
Serving Size: 1 (711 g)
Servings Per Recipe: 4
"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 Recipe #269065 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."
"So delicious! So easy! I like to chop the potatoes into roughly 1 inch cubes. Also I turn them every 10 minutes to get them nice and crispy. A new family favorite!"
"We love these potatoes.I make mine a bit different but love this better."