06 January 2016

Crispy Roast Potatoes


Crispy potatoes are an essential part of your roast dinner and these are simply delicious. They are often requested to accompany other meals too, as an alternative to chips or mash, and there are lots of flavour combinations you can try. Garlic with rosemary or thyme always seem popular here.



Ingredients

1.25kg potatoes. We use Maris Piper
1 heaped tbsp. plain flour
4 tbsp. Olive oil (approx)
1 clove of garlic, crushed/pureed (optional)
1 tsp. dried Rosemary or Thyme (optional)



Method
  • Bring a large saucepan of water (with a pinch of salt) to the boil and preheat the oven to 180 degrees
  • Peel your potatoes and cut them into halves or quarters depending upon their size. You want them all to be about the same in appearance so they cook evenly
  • Add the potatoes to the boiling water and cook for 7 minutes until softened
  • Pour the oil into an ovenproof dish (I use just enough to cover the base) and pop it into the oven to heat
  • Drain the potatoes in a colander and give them a shake to roughen the edges. Sprinkle over the flour and give them another gentle shake so the flour goes into the ridges on all sides of the potatoes
  • Remove the ovenproof dish from the oven and add in your potatoes. I usually spoon the oil onto the potatoes so they are all coated on each side
  • Cook for 20 minutes and remove them from the oven. Turn each over and add in the garlic and herbs as this point if required.
  • Cook for another 20-30 minutes until golden and remove from the oven
  • To remove the excess oil I tend to dab them with a kitchen towel briefly although you can serve instantly if you prefer
  • Scoff!

If you enjoyed this you may want to have a look at my Yorkshire Puddings recipe too!


What is your favourite way to cook potatoes?

15 comments :

  1. Rosemary is such a good idea! These potatoes look amazing.

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  2. yummy, im ashamed to say i buy them from the supermarket

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  3. We have a slight roast potato obsession in our household! The Jamie Oliver method is definitely the best so if you get chance google it!

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  4. Those potatoes look amazing and making us hungry! We usually use goose fat to make them extra tasty but Rosemary is a great idea too!

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  5. I could just sit with a knife and fork and eat my way through that bowl right now. I normally coat mine in a little flour after parboiling.

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  6. Such a classic! I can't eat roasties myself but if there's a way to crisp up sweet potatoes let me know! x

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  7. I love roast potatoes and adding garlic salt to them gives an extra kick :0)

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  8. I adore roast potatoes and always put semolina on mine to make them crunchy x

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  9. Have such a craving for roasties now! Mmm!

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  10. I love roast potatoes! My husband makes such tasty ones, really crispy on the outside and so fluffy inside. Mmm. I'm getting hungry now! x

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  11. I love a good crispy roast potato - we may not be the most traditional of families, but we still have a roast every sunday in winter!

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  12. Oh I love roast potatoes - proper crispy ones! These look fab - I am going to do them instead of chips! Kaz x

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  13. Try very gently mashing them with a fork or mash potato masher. They break ever so slightly and this makes them extra crispy. The process is known as 'chuffing'. It also works to par boil them and toss them in a collander for a couple of minutes before popping them in the oven. They get all freyed. Duck fat is a good one too.

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  14. Mmm it would be thyme for me! I'm definitely yearning for roasties now I've seen these. Thanks so much for joining in with #Bakeoftheweek New roundup now open x

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