The BEST Roast Potatoes Recipe

Introduction

These roast potatoes are the perfect combination of fluffy inside and irresistibly crispy outside. With a simple technique using flour and hot oil, you can achieve a golden crust that makes every bite satisfying. Ideal as a side dish for any roast or festive meal.

Ingredients

• 1.2 kg (2 lb 10 oz) potatoes (any variety, white or washed potatoes recommended)
• ½ cup (125 ml) olive oil
• 2 tsp plain (all-purpose) flour
• 1 tsp sea salt flakes, plus extra to serve

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Place a roasting pan large enough to fit the potatoes without overlapping into the oven to heat.
2. Step 2: Peel the potatoes and cut them into quarters; cut larger potatoes into eighths for even cooking.
3. Step 3: Put the potatoes into a large pot and cover with just enough water to submerge them. Bring to a rapid boil over high heat, then reduce to a simmer and cook for 2 minutes.
4. Step 4: While the potatoes simmer, pour the olive oil into the preheated roasting pan and keep it in the oven to heat up.
5. Step 5: Drain the potatoes in a colander and gently shake them to rough up the edges. Sprinkle the flour over the potatoes and toss to coat evenly, allowing some pieces to break – this helps create crispiness.
6. Step 6: Carefully add the potatoes to the hot oil in the roasting pan (be cautious as it may splatter). Toss to coat the potatoes evenly in the oil, then sprinkle with the sea salt.
7. Step 7: Roast the potatoes in the oven for 15 minutes, then turn them over. Repeat turning every 15 minutes until the potatoes are golden and crisp, about 45 minutes total depending on your oven.
8. Step 8: Remove from the oven, sprinkle with extra sea salt to taste, and serve immediately for the best crunch.

Tips & Variations

• For extra crispy potatoes, use waxy potatoes and avoid overcrowding the pan to allow even roasting.
• Try using goose fat or duck fat instead of olive oil for richer flavor and crispiness.
• If you prefer, toss the potatoes with fresh herbs like rosemary or thyme for added aroma.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray in a hot oven (200°C / 400°F) until heated through and crisp again, about 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of potato for roasting?

Yes, you can use any variety, but starchy potatoes like Russets or floury potatoes give a fluffier interior, while waxy potatoes hold their shape better. Adjust cooking time if your pieces are larger or smaller.

Why do I add flour to the potatoes?

The flour helps roughen the surface of the potatoes, which creates more textured edges that crisp up nicely in the hot oil, giving you that sought-after crunchy exterior.

The BEST Roast Potatoes Recipe

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★★★★★

4.8 from 138 reviews

These perfectly crispy roast potatoes are a classic and delicious side dish, featuring fluffy interiors and crunchy golden exteriors. Using a unique method that includes boiling, flouring, and roasting in hot olive oil, these potatoes become irresistibly crisp and flavorful, the ideal accompaniment to any meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Potatoes

• 1.2 kg (2 lb 10 oz) potatoes (any variety – white, washed)

Other Ingredients

• ½ cup (125 ml) olive oil
• 2 tsp plain (all-purpose) flour
• 1 tsp sea salt flakes, plus extra to serve

Instructions

1. Prep the pan: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Place a roasting pan in the oven to preheat as well. Ensure the pan is large enough to hold the potatoes without overlapping.
2. Prep the potatoes: Peel the potatoes and cut them into quarters. For larger potatoes, cut into eighths for even cooking.
3. Boil the potatoes: Place the potatoes in a large pot and cover them with just enough water to submerge them. Bring the water to a rapid boil over high heat, then reduce to a simmer and cook for 2 minutes. Set a timer to ensure precise timing.
4. Heat the roasting pan: While the potatoes are boiling, add the olive oil to the preheated roasting pan inside the oven. Leave the pan in the oven so the oil becomes hot enough to crisp the potatoes.
5. Flour the potatoes: Drain the boiled potatoes in a colander. Shake them gently to roughen the edges—this helps create a crispy texture. Sprinkle 2 teaspoons of plain flour over the potatoes and toss to coat evenly, allowing some potatoes to break up slightly.
6. Roast: Carefully add the floured potatoes to the hot olive oil in the roasting pan. The oil may splatter, so exercise caution. Toss the potatoes to coat them evenly in the oil, then sprinkle with 1 teaspoon of sea salt flakes. Place the pan in the oven and roast the potatoes for 15 minutes.
7. Turn and continue roasting: After 15 minutes, turn the potatoes over using a spatula or tongs to promote even browning. Return to the oven and roast for another 15 minutes. Repeat this turning and roasting process until the potatoes are golden brown and crunchy, which usually takes about 45 minutes in total depending on your oven.
8. Serve: Once perfectly crispy, remove the potatoes from the oven and sprinkle with extra sea salt flakes if desired. Serve immediately for best texture and flavor.

Notes

• Use any variety of potatoes you prefer, but starchy or all-purpose potatoes tend to yield the crispiest results.
• Make sure the roasting pan is large enough to allow potatoes to spread out without overlapping, which ensures crispiness.
• The plain flour coating is key to achieving the signature crunch.
• Be cautious when adding potatoes to hot oil to avoid splatters and burns.
• Turning the potatoes multiple times during roasting promotes even cooking and browning.

Keywords: roast potatoes, crispy roast potatoes, oven roasted potatoes, side dish, crispy potatoes