Home Made Aunt Bessie Style Roast Potatoes with Garlic
Home Made Aunt Bessie Style Roast Potatoes with Garlic - 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!
Ingredients
- 100 g Vegetable or Sunflower Oil
- 2.5 kg King Edward Potatoes Try your best to get this variety - If not Maris Pieper work too
- ½ teaspoon Bicarbonate of Soda
- 2 tablespoon Semolina
- Flaky Sea Salt
- 3 Garlic Cloves crushed
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, bicarbonate of soda 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.
- Add Potatoes to a large bowl. Add Garlic and toss the Potatoes in the Garlic.
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.Nutrition
Calories: 423kcalCarbohydrates: 31gProtein: 4gFat: 34gSaturated Fat: 27gSodium: 10mgPotassium: 705mgFiber: 4gSugar: 1gVitamin C: 33mgCalcium: 20mgIron: 1mg
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