Perfect Roast Potatoes
This really is the only recipe you will ever need for making the perfect roast potatoes. It’s so simple, and makes gorgeous, golden, crispy roast potatoes that are satisfyingly crunchy on the outside and meltingly fluffy within. The secret to the crispy outer is that these perfect roast potatoes are made with flour.
This Sunday roast side dish even a relatively healthy food, too – I like to use a minimal amount of olive oil, simply because I dislike greasy food. Some have told me that you cannot make the perfect roast potatoes with olive oil – I completely disagree. Personally, I much prefer the flavour to that of roast potatoes made with goose fat or duck fat. Plus this is healthier than those recipes – and suitable for vegans.
What is the best roasting potato variety? I find Maris Piper, Roosters or King Edwards equally good. The key is in the cut, so read that step carefully before wielding that knife!
This is how to get perfect roast potatoes the easy way – that everyone can enjoy. Perfect roast potatoes for the vegetarian or carnivore alike. For me the perfect roast potatoes are made with rosemary and garlic, but these are optional if you don’t like the flavours. Adding just a small amount of flour is one of the secrets of how to make roast potatoes crispy, so don’t miss that step.
The perfect roast potatoes recipe serves 4 as a side
Perfect roast potatoes ingredients
- Potatoes, 6 large (‘Roosters’, King Edward or Maris Piper)
- Plain flour, 2 tsp
- Olive oil, 50ml
- Garlic, 2 cloves (optional)
- Rosemary, 2 stems (optional)
- Freshly ground salt and black pepper
Equipment
How to make Perfect Roast Potatoes
- Pre-heat the oven to 200 degrees fan.
- First off – the way you cut the potatoes can really up the crispiness levels. Thus this is probably the most important step in how to do perfect roast potatoes.
- After peeling, cut each potato in half. Then divide the half into 3 by cutting 2 diagonal lines into the rounded side that meet in the middle – try to create a wedge-shaped section in the centre. You will be left with 3 almost triangular pieces. This gives more surface area for maximum crunch factor. (See the picture below for guidance.) The ideal shape for creating the perfect roast potato.
- Put the potatoes in a large saucepan and fill with cold water, so that the potatoes are completely covered. Set the pan on the hob and bring to the boil.
- Simmer for 5 minutes, then remove from the heat. Tip into in a sieve or colander, then as they drain, pour the olive oil into a roasting tray and put in the oven to heat up.
- Sprinkle the flour over the drained potatoes. Then, toss the potatoes between the empty pan and sieve/colander a few times. This roughens up the edges nicely, and the flour ensures an extra-crispy coating.
- Once the oil is hot – which it should be after a few minutes in the pre-heated oven – add the potatoes to the roasting tray and turn, gently, to coat evenly in the hot oil.
- Add the garlic and rosemary to the tray, plus a grinding of salt and pepper.
- Roast the potatoes for around 20-25 minutes. Remove them from the oven to turn each one over, then roast again for a further 20-25 minutes.
Serve these simple roast potatoes at Christmas or as part of a roast dinner at any time of year.
Related recipes:
- Cauliflower and Broccoli side dish
- Potatoes baked in stock
- Honey Roast Ham
- Honey roast parsnips & carrots
- Fast jacket potatoes
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