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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
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
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: swissms
On Jan 10, 2009
I made to serve with beef roast. Growing up, we always cooked potatoes in with the roast, however, my husband prefers roasted potatoes. He loved these. Thank you for your detailed instructions.
From: gillygirl
On Aug 15, 2008
I made these for dinner last night, and they were yummy! They came out lovely and golden, crispy on the outside and fluffy on the inside. Will definitely be making them again. Don't be put off by the number of steps, it's really very straightforward.
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 
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!
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