• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    30th November 2020 Recipes

    Home » Recipes

    Crunchy Roast Potatoes

    Sharing is caring!

    56 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Crunchy Roast Potatoes have been on the menu every Sunday for the past few weeks.

    As soon as it gets a bit colder, a Sunday Roast becomes a must and a Sunday roast is nothing without proper crispy salty roasties with a creamy fluffy interior.

    Crunchy roast potatoes in a bowl

    Crunchy Roast Potatoes

    In my opinion, no Roast Dinner is complete without Roast Potatoes. Everyone loves them!

    This post will help you to make the PERFECT Roast Potatoes.

    TOP TIPS TO MAKE THE BEST ROAST POTATOES

    What Potatoes to use

    I love King Edward's or Maris Piper's.
     
    You need to use a floury Potato and either one of these are ideal.

    Best Fat to use

    You need at least 5 - 6 tbsp of Fat.
     
    I use Vegetable Oil but Duck Fat, Beef Dripping or Goose Fat work great too.
     
    The other great Fat to use is Ghee - I have some Ghee and Cumin Potatoes coming to the blog soon!

    What Size to cut them into

    The best size is a medium size. Larger ones take forever to cook.

    Medium ones develop a thicker crust.

    Boil Potatoes first!

    Parboiling makes for a fluffier Potato. You can do this in Stock to get more flavour into the Potato.

    It also causes small cracks on the surface of the Potato which absorb oil more readily and make the outside crispy.

    Re the Bicarb, there are plenty of times that I have forgotten to put this in the water. It does enhance the scraggly crunchiness of the potatoes but it isn't life changing enough that I would suggest you go out and buy some if you don't have it in.

    Pan Shaking

    Roughing up the Potatoes after draining them, makes for gorgeous crunchy edges.

    You can add 1 - 2 tbsp of Plain Flour or Semolina to the Potatoes before you shake them and add them to the hot oil in the oven.

    Drying

    Leaving the Potatoes to steam dry means more crispy edges. You need the Potatoes to be as dry as possible to ensure you get crispy edges.

    Heat Oil/Fat

    Getting the oil really hot, maximises crunchy-ness.

    Use a large Tin

    Use a large tin or 2 tins but don't overcrowd the Potatoes, because the temperature of the Oil will drop and the Potatoes will steam rather then roast.

    You can add herbs to the tray for the final 5 minutes of cooking time. This will stop them from burning.

    Salt

    Potatoes can take alot of Salt. Do not skimp on the Salt!

    Cook for at least 50 minutes!

    Don't be tempted to take them out earlier to ensure they cook through properly.

    How to make the best Crunchy Roast Potatoes (Full recipe at the bottom of the page)

    Preheat oven to Gas Mark 6, 200 C.

    Boil Potatoes in Water (Cold), a pinch of Salt and a pinch of Bicarbonate of Soda, for around 10 minutes.

    Potatoes in pot

     

    Potatoes in water in pot

    Drain the potatoes in a colander.

    Let them rest for 3 - 4 minutes and then place them back in the pot with the lid on. Shake the pot with the potatoes in to rough up the edges. The potatoes will start to fluff up.

     

    Potatoes steaming in pot

    Potatoes with scraggly edges in pot

    Potatoes steaming in pot

    Heat oil in pan for 10 minutes, then add potatoes and garlic. Cook for 20 minutes then turn.

    Cook for a further 40 minutes, turning midway.

    Potatoes being added to hot oil in pan

    Potatoes being added to oil in hot pan

    Sprinkle with flaky Salt and black pepper. I LOVE Maldon.
     
    Golden Potatoes being flipped midway
     

    Note - (There are 3 different baking trays in the pictures above as the pics were taken on 3 separate occasions - told you I make them alot!).

    How to make a Flavoured Oil for Roasties

    You can make a flavoured oil to go with the Potatoes. 
     
    To do this, add oil or fat of choice to a pan with slices of garlic, herbs, salt and pepper.
     
    Cook over low for 2 - 3 minutes making sure the garlic doesn't brown.
     
    Once the potatoes are ready and have rested for 5 minutes, remove them to a bowl and toss with flavoured oil.
     
    Alternatively you can add the flavoured oil to the potatoes in the tray for the last 4 - 5 minutes of cooking time.
    Flavoured Butter/oil being made in pan with Thyme and Garlic

     

    Crunchy Roast Potatoes in a tray

    What to serve with Roast Potatoes?

    Buttermilk Roast Chicken

    Slow Cooked Lamb Shoulder

    Preserved Lemon, Cumin and Thyme Roast Chicken

    An alternative Roast Potato:

    Home Made Aunt Bessie Style Roast Potatoes

    **if you make this recipe, please don’t forget to rate/comment and tag us on social media.

    Crunchy roast potatoes in a bowl
    5 from 3 votes
    Print

    Crunchy Roast Potatoes

    Crunchy Roast Potatoes have been on the menu every Sunday for the past few weeks. As soon as it gets a bit colder, a Sunday Roast becomes a must and a Sunday roast is nothing without proper crunchy salty roasties with a creamy fluffy interior.

    Course Side, Side Dish, Sides
    Cuisine british
    Keyword Crunchy Roast Potatoes, Roast Potatoes, Roasties, Sunday Dinner, Sunday Roast
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6
    Calories 105 kcal
    Author Safira

    Ingredients

    • 2 kg Potatoes I use King Edward or Maris Piper, peeled and chopped into 2 inch quarters
    • Pinch Salt
    • ½ tsp Bircarbonate of Soda Optional
    • 5 tbsp Olive Oil or Veg OIl, Goose Fat, Duck Fat
    • 1 Garlic Bulb Halved horizontally
    • Flaky Salt
    • Black Pepper

    Instructions

    1. Preheat oven to Gas Mark 6, 200 C.

    2. Place Potatoes in a pot with enough cold Water to cover the potatoes plus 1 inch on top, a pinch of Salt and a pinch of Bicarbonate of Soda. Boil for 10 - 12 minutes.

    3. Drain the potatoes in a colander. Let them rest for 3 - 4 minutes and then place them back into the pot with the lid on. Shake the pot with the potatoes in to rough up the edges. The potatoes will start to fluff up.

    4. Heat oil in baking tray for 10 minutes, then carefully add Garlc and Potatoes. Cook for 20 minutes then turn. Cook for a further 40 minutes, turning midway until golden brown.

    5. Sprinkle with flaky Salt and black pepper.

    Recipe Notes

    • You can use Duck or Goose Fat instead of Oil.
    • Re the Bicarb, there are plenty of times that I have forgotten to put this in the water. It does enhance the scraggly crunchiness of the potatoes but it isn't life changing enough that I would suggest you go out and buy some if you don't have it in.
    • You can add herbs to the oil in the baking pan/tin in the oven. To do this, once the oil is hot, add them to the tray before the potatoes. The reason people don't often do this is because the herbs can burn.
    • You can make a flavoured oil by adding oil or fat of choice to a pan with slices of garlic, herbs, salt and pepper. Cook over low for 3 - 4 minutes. Once the Potatoes are done and have rested for 5 - 20 minutes, remove them to a bowl and toss with flavoured oil.
    • Alternatively you can add the flavoured oil to the potatoes in the tray for the last 4 - 5 minutes of cooking time.
    • If you use boiling water, boil potatoes for 6 - 8 minutes instead.
    • You can add herbs to the tray for the final 5 minutes of cooking time. This will stop them from burning.
    • You can add 1 - 2 tbsp of Plain Flour or Semolina to the Potatoes before you shake them and add them to the hot oil in the oven. This adds more of a crust to the potato. 
    Nutrition Facts
    Crunchy Roast Potatoes
    Amount Per Serving
    Calories 105 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Sodium 1mg0%
    Potassium 6mg0%
    Carbohydrates 1g0%
    Sugar 1g1%
    Protein 1g2%
    Vitamin C 1mg1%
    Calcium 3mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Air fryer cookie dough with 2 scoops ice cream
      How to make Chocolate Chip Air Fryer Cookie Dough
    • Masala Macaroni in dish
      How to make Easy Indian Style Masala Macaroni 
    • Air fried chicken quarters in a plate
      Best Juicy Indian Air Fryer Chicken Leg Quarters
    • Orzo Pesto Pasta Salad in a bowl
      Easy Mediterranean Orzo Pesto Pasta Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Arif says

      December 06, 2020 at 6:28 pm

      5 stars
      Made these with the buttermilk roast chicken and they were amazing.

      Reply
      • Safira says

        December 06, 2020 at 7:38 pm

        Glad you liked them!

        Reply

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • Brownies on baking paper
      The BEST Homemade Dark Chocolate Brownies
    • Chocolate Cheesecake on a platter
      No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Mini Pizzas on baking paper
      Easy Freezer Friendly Mini Pizzas
    • Brown Sugar carrots on a plate
      Caramelised Brown Sugar Carrots

    Related

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    Related

    56 shares