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Nutrition Facts
Serving Size 1 (327g) Recipe makes 4 servings
Calories 274
Calories from Fat 3		(1%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 1353mg		38%
Total Carbohydrate 61.8g		20%
	Dietary Fiber 7.2g	28%
	Sugars 2.5g
Protein 7.3g		14%
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Classic Roast Potatoes

Recipe #91874 | 1¼ hours | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: MarieAlice
May 26, 2004

Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.

SERVES 4 -6 (change servings and units)

Ingredients

6-9 medium potatoes (allowing 3 halves each)
salt
cooking oil or lard
1/4-1/2 cup seasoned flour

Directions

1
Preheat oven to 400°F.
2
Peel the potatoes and halve lengthways.
3
Place in a saucepan and cover with cold, salted water.
4
Bring to the boil and then simmer for 5 to 6 minutes.
5
Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently.
6
This will begin to break down the edge of the potatoes.
7
These slightly rough edges will become crisp and crunchy during the roasting.
8
Heat a frying pan with 1/4 inch of oil or melted lard.
9
Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess.
10
Fry the potatoes in the oil, turning occasionally until completely golden brown.
11
Now transfer the potatoes to a roasting pan.
12
Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan.
13
Roast for another 30 minutes.
14
Remove the crispy roast potatoes from the pan and serve.
15
A knob of butter can be melted over the potatoes to enrich the crispy roast taste.
16
For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.

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Featured Reviews for This Recipe

From: Chef #667323

On Nov 11, 2009

0 people found this review helpful

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From: JuliJ

On Aug 23, 2009

I have used this recipe a couple of times now to make roasties for my English boyfriend. They have a soft and fluffy interior and a lovely crispy shell. Maybe my oven runs a bit hot, but I have found that my potatoes turn pretty brown after a full hour of roasting (even with turning). Reducing the time by just about 15 minutes seems to yield perfect golden brown potatoes. They are delicious either way though. Thanks so much for the wonderful techniques to make perfect roasties!

0 people found this review helpful

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From: Hey Jude

On Dec 5, 2004

These potatoes are absolutely delicious and will be made again and again in my house. The directions are excellent and I was rewarded with potatoes crispy on the outside and soft and fluffy inside. I made these as written but I can see how these could be transferred to a pan containing a beef roast to finish them off and I'm going to try that next time. I must say also that I did not roast them at 400° but at 250°, as I was roasting a chicken at that lower temperature at the same time (no room in the chicken pan for the potatoes). I roasted the potatoes for about an hour at that temperature and they turned out quite fine, in my opinion. I turned them twice during that time. Thanks MarieAlice for posting this recipe, I'm going to WOW my British friends with this the next time they visit

5 people found this review helpful

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From: ~Leslie~

On Oct 12, 2005

OK, these are THE BEST roast potatoes! Roughing up the edges like that makes a huge difference. This is a keeper recipe, well written and easy to follow. Thanks for posting!

2 people found this review helpful

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