Description
Perfectly crispy and fluffy roast potatoes made by parboiling, roughing up the edges, and roasting in hot oil. A foolproof side dish ideal for any meal or special occasion.
Ingredients
- 1.2 kg potatoes, peeled and cut into even chunks
- ½ cup olive oil
- 2 teaspoons all-purpose flour
- 1 teaspoon sea salt flakes, plus extra for serving
Instructions
- Preheat oven to 220°C (425°F) and place a large roasting tray with the olive oil inside to heat up.
- In a large pot of salted boiling water, parboil the potatoes for 5 minutes.
- Drain and return potatoes to the pot. Shake gently to rough up the edges.
- Sprinkle flour over the potatoes and toss to coat.
- Carefully transfer potatoes into the hot oil in the tray. Turn to coat evenly in oil and season with salt.
- Roast for about 45 minutes, turning every 15 minutes, until deep golden and crispy.
- Sprinkle with extra salt before serving.
Notes
- Use duck or goose fat instead of olive oil for richer flavor and crispiness.
- Add garlic cloves, rosemary, or thyme to the roasting tray for aromatic variation.
- Sprinkle paprika or chili powder for a spicy twist.
- Cut potatoes evenly to ensure consistent cooking.
- Best reheated in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
