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    Home » Recipes

    12th March 2016 Recipes

    Home » Recipes

    Home Made Aunt Bessie Style Roast Potatoes

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    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!

    A close up pic of crunchy Roast Potatoes

    Home Made Aunt Bessie Style Roast Potatoes

    That is quite a claim to make but i love them so much. 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.

    This recipe is adapted from Nigellas 'Perfect Roast Potatoes'. The recipe is linked here. These are perfect served with this Roast lamb shoulder recipe.

    This is the original picture from 4 - 5 years ago.

    Home Made Aunt Bessie Style Roast Potatoes in a baking tray

     

    Ingredients for extra crunchy roasties

    Sunflower or Vegetable Oil

    King Edward or Maris Piper Potatoes

    Semolina

    Salt

    How to make them

    Preheat oven to Gas Mark 9/

    Peel Potatoes and chop into small cubes.

    Heat Oil in a deep oven tray for 30 minutes until piping hot.

    Oil in a deep oven tin

    Boil Potatoes in salted water on high for 10 minutes.

    Potatoes in pot ready to be boiled

    Drain to a colander. 

    Add Potatoes back into the pot that you boiled them in. 

    Add Semolina.

    Boiled potatoes in pot with semolina

    Put the lid on the pot and vigorously shake it.

    Steamed Potatoes with rough edges in pot

    Carefully add the potatoes to the hot oil.

    Potatoes being added to hot oil in pan

    Bake for 1 to 1.5 hours, turning midway.

    Roast Potatoes on a white platter

    Roast Potatoes close up pic

    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 ro 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 3/4 inch. 

    Serve with:

    • Buttermilk Roast Chicken
    • Preserved Lemon, Cumin and Thyme Roast Chicken
    • Slow Cooked Lamb Shoulder

    Other Sunday Roast Sides Recipes:

    Potato Dauphinoise

    Crunchy Roast Potatoes

    *if you love this recipe, please rate/comment or tag us on social media. – safira x

    A close up pic of crunchy Roast Potatoes
    5 from 1 vote
    Print

    Home Made Aunt Bessie Style Roast Potatoes

    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. 

    Course Side
    Cuisine british
    Keyword Christmas Dinner, Roast Dinner, Sunday Lunch
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 15 as a side
    Calories 423 kcal
    Author Safira

    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 tbsp Semolina
    • Flaky Sea Salt

    Instructions

    1. Preheat the oven to Gas Mark 9/240 C/220 Fan.

    2. Put the Oil in a large roasting tray and pop into an oven until the oil gets really hot. (20 - 30 minutes)

    3. Peel the potatoes, and chop into small pieces about 3/4 - 1.25 inches.

    4. 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.

    5. Drain the potatoes and leave them in the colander for 2 - 3 minutes.

    6. 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.

    7. When the oil is hot, tip the potatoes very carefully into it.
    8. 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.

    9. Season generously with Salt.

    Recipe Notes

    • 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 crisp better. Add the potatoes carefully but quickly ro avoid losing too much heat from the oven.
    • Shaking the potatoes in a lidded pot, makes for scraggly 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 3/4 inch. 
    • The oil has to be one that has a high smoke point so Vegetable Oil is idea here.
    Nutrition Facts
    Home Made Aunt Bessie Style Roast Potatoes
    Amount Per Serving
    Calories 423 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 27g169%
    Sodium 10mg0%
    Potassium 705mg20%
    Carbohydrates 31g10%
    Fiber 4g17%
    Sugar 1g1%
    Protein 4g8%
    Vitamin C 33mg40%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Barbara Walden says

      July 27, 2018 at 5:36 pm

      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

      Reply
      • Safira says

        July 30, 2018 at 10:31 am

        Hi Barbara,

        I agree, they are fab! This is a replication recipe for the potatoes. xx

        Reply

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    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.

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