Home Made Aunt Bessie Style Roast Potatoes Recipe - How delicious are Roast Potatoes? The perfect side to a sunday roast. I would go as far as saying that this recipe for home made Aunt Bessie style roast potatoes is the best roast potato recipe ever. This recipe is for the crunchiest and crispiest potatoes ever with a lovely fluffy centre! These have an extra ingredient added for extra crunch!
Home Made Aunt Bessie Style Roast Potatoes
These potatoes are crunchy on the outside and fluffy on the inside. However, every step has to be followed properly otherwise it really doesn't work.
This isn't a recipe where you can cut corners. That's ok though because there aren't many corners anyway. Years ago, Nigella did a Christmas special showing how she makes the perfect roast potatoes and I adapted my recipe based on that.
These are perfect served with this Roast lamb shoulder recipe.
Ingredients for extra crunchy roasties
Sunflower or Vegetable Oil - You can also use Ghee or any Oil with a high smoke point.
King Edward or Maris Piper Potatoes - Yukon Gold also work.
Semolina - This is optional. It adds a scraggly crunch.
Salt
How to make them
Full instructions can be found in the recipe card at the bottom of the page:
Preheat oven to Gas Mark 9/240 C/465 f.
Peel Potatoes and chop into small cubes.
Heat Oil in a deep oven tray for 30 minutes until piping hot.
Boil Potatoes in salted water on high for 10 minutes.
Drain to a colander.
Add Potatoes back into the pot that you boiled them in.
Add Semolina.
Put the lid on the pot and vigorously shake it.
Carefully add the potatoes to the hot oil.
Bake for 1 to 1.5 hours, turning midway.
Top tips for making the BEST Roast Potatoes
- If the potatoes are not colouring and you have a hob safe tin, finish the cooking of the potatoes on the hob. Watch them carefully and flip as needed.
- Allow the potatoes to steam dry in the colander for 2 - 3 minutes so any excess moisture is lost.
- I love these Potatoes with a mix of Maldon Sea Salt and Maldon Smoky Sea Salt.
- Your oil should be VERY hot before adding the potatoes this helps them to crips better. Add the potatoes carefully but quickly to avoid losing too much heat from the oven.
- Shaking the potatoes in a lidded pot, makes for scraggly crunchy edges.
- The Semolina adds extra crunch. You can also use Plain Flour instead if you don't have Semolina.
- Cut the Potatoes into small cubes - around ¾ inch.
Storage
Leftover roasties will keep for 2 days in the fridge in an airight container. They won't taste the same though so I would suggest using them in another recipe. There are some great suggestions on the BBC Good Food website.
Serve with:
More Roast Sides:
Four cheese Macaroni and Cheese
**if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. don't forget to add your email address below for exclusive content and tips. thankyou!
Home Made Aunt Bessie Style Roast Potatoes Recipe
Ingredients
- 500 g Vegetable or Sunflower Oil
- 2.5 kg King Edward Potatoes Try your best to get this variety - If not Maris Pieper work too
- 2 tablespoon Semolina
- Flaky Sea Salt
Instructions
- Preheat the oven to Gas Mark 9/240 C/465 F.
- Put the Oil in a large roasting tray and pop into an oven until the oil gets really hot. (20 - 30 minutes)
- Peel the potatoes, and chop into small pieces about ¾ - 1.25 inches.
- Pop the potatoes into a deep pot with cold water and a large pinch of salt added in. Bring to the boil. Cook for 10 minutes.
- Drain the potatoes and leave them in the colander for 2 - 3 minutes.
- Put the potatoes back into the pot, sprinkle over the semolina. Put the lid on the pan and give the potatoes a good shake. Leave the potatoes to one side until the 30 minutes are up for the oil to be hot.
- When the oil is hot, tip the potatoes very carefully into it.
- Roast in the oven for an hour or one and a half hours until they are darkly golden and crispy, turning them over halfway through cooking. Check them at one hour and assess if they need a little longer in the oven by sticking a knife in one potato to see if it is cooked through.
- Season generously with Salt.
Notes
Top tips for making the BEST Roast Potatoes
- If the potatoes are not colouring and you have a hob safe tin, finish the cooking of the potatoes on the hob. Watch them carefully and flip as needed.
- Allow the potatoes to steam dry in the colander for 2 - 3 minutes so any excess moisture is lost.
- I love these Potatoes with a mix of Maldon Sea Salt and Maldon Smoky Sea Salt.
- Your oil should be VERY hot before adding the potatoes this helps them to crips better. Add the potatoes carefully but quickly to avoid losing too much heat from the oven.
- Shaking the potatoes in a lidded pot, makes for scraggly crunchy edges.
- The Semolina adds extra crunch. You can also use Plain Flour instead if you don't have Semolina.
- Cut the Potatoes into small cubes - around ¾ inch.
Storage
Leftover roasties will keep for 2 days in the fridge in an airight container. They won't taste the same though so I would suggest using them in another recipe. There are some great suggestions on the BBC Good Food website.Nutrition
Barbara Walden says
I absolutely have no quarms with the taste, make and the way they cook. I never do my own roast spuds any more cos Aunt Bessies are simply the best every time and you can't beat them. I have now been also buying them for the last few years, but what I don't understand is why the potatoes themselves are so small, to which they never used to be, can you explain please. I will still buy them no matter what. In anticipation Barb xx
Safira says
Hi Barbara,
I agree, they are fab! This is a replication recipe for the potatoes. xx