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 crispy salty roasties with a creamy fluffy interior.

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.

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

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.

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.

Sprinkle with flaky Salt and black pepper. I LOVE Maldon.

 

 

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

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.

5 from 1 vote

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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.