Community Pick
Perfect Traditionally English Roast Potatoes
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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.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
32
People talking
ingredients
- 4 -6 large potatoes
- 1 tablespoon salt
- 1 tablespoon pepper
- 1⁄4 cup vegetable oil (or enough to cover bottom of roasting pan)
directions
- Peel and quarter potatoes.
- Place in a saucepan with water and a pinch of the salt.
- Bring to a boil and simmer them for 5-6 mins to slightly soften.
- Meanwhile preheat your oven to 400°F.
- When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
- Let sit for a few mins to dry.
- Pour 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.
- Gently place potatoes into the hot oil and coat them with it evenly.
- Sprinkle the salt and pepper over the potatoes.
- Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
- Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
- Cook for 30-60 mins until gold and crispy (observe closely once near end).
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Kellogs
Contributor
@Kellogs
Contributor
"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."
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Very good. These potatoes definitely need to be watched toward the end for overbrowning as the recipe author notes. I followed the recipe exactly and baked for 40 minutes total. I'll bake them for 35-37 minutes next time since they were a smidge too crispy but otherwise delicious.2Reply
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They were delightful3Reply -
These potatoes were just as described: beautifully browned on the outside and fluffy inside. I also did carrots and onions in the same pan, and everything was perfection. I used Idaho potatoes, and nothing needed to be tweaked or changed.3Reply
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Oh thank you! I have never been able to figure out why potatoes taste so good in the UK/Ireland. I've tried all different temperatures, oils, and varieties, when the answer is parboiling and shaking! I've craved this texture since I was in England as a college student, 15 years ago. Tonight I finally got it.1Reply
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Not much of a "recipe"! The biggest challenge is the correct ingredients.... The recipe does not suggest which type of potato, russet/ Idaho/ yukons etc. Does not provide oil recommendations, in fact hardly a "recipe" at all. Shame on you!1Replies 6
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