Perfect roast potatoes! crunchy on the outside, fluffy and moist on the inside. A great roast dinner side dish made with 3 other ingredients apart from potatoes. Let me show you how to make perfect roast potatoes at home and tips to getting it right all the time. This is not a 30 minutes potato recipe but it will be worth every time spent making it. I also have a step by step photo to guide you when making this crunchy and delicious roast dinner side.
Perfect Roast Potatoes
Let me break it to you, Christmas dinner or Thanksgiving dinner without some good, crunchy and fluffy roast potatoes is nothing but a meeting. OK! Just kidding but really? Your roast dinner gathering is not complete without this potato side dish.
Whenever I really want to impress my family especially my daughter who is not so much of a roasties fan, I make this crunchy and fluffy delicious roasties. She has never said no to it (touchwood it would remain so). These perfect roast potatoes are a great accompaniment to your roast chicken dinner. It is a great crowd pleaser and you would be surprised how you can make these amazing roast potatoes with just 4 ingredients.
Tips for making perfect roast potatoes at all times
It is imperative that I share with you the tips to making perfect roast potatoes. To build a good house that can withstand all that life may bring, you must start with a solid foundation and that takes me to the most important part of this recipe.
Potatoes: the type of potatoes you use can make or break your roasties. I used Maris Piper which is floury and starchy. Other good potatoes you can use include Yukon gold, russets, King Edward or Desiree.
The Fat: to make crispy perfect potato recipe that is crunchy on the outside but fluffy on the inside, you need to roast it in oil with a high smoking point. I used olive oil but goose and duck fat are popular choices too. That being said, you can also use rapeseed oil, avocado oil, sunflower oil or vegetable oil. It is important that the oil is piping hot before adding the potatoes to roast.
Parboil the potatoes: I am a culprit for throwing potatoes into the oven without parboiling it first. They come out nice but you can never achieve the crunchiness and crispy edges to the ones you parboiled before roasting.
Semolina or Flour: this is added to the parboiled potatoes after the edges have been roughened. Semolina or flour would give the roasties extra crunch. I used flour in this recipe
Roasting at the right temperature: this is between 180C/350F/ or 200C/420F
What You Need For This Easy Roasties Recipe
Potatoes
Olive oil
Salt
Flour
Black pepper
Other Roasties Variations Include
Crushed garlic: I used this but you may also add a few springs of fresh herbs like thyme, rosemary sage etc.
How To Make Perfect Roast Potatoes At Home
Preheat the oven to 220C/420F (fan oven 200C/390F)
Peel and cut the potatoes into even sizes. One medium-size potato can be cut into 4 pieces and a large one to 8 pieces.
Rinse the potatoes once and transfer to a pan large enough to cook it when you add water. Add salt to the potatoes and cover with cold water. Bring to parboil over medium heat between 6 to 8 minutes. Drain the potatoes in a colander and leave to cool slightly.
Whilst you are waiting on the potatoes to parboil, prepare your roasting tin. Add the olive oil to the roasting tin, crushed garlic and place in the oven until you are ready to add the potatoes.
Give the spud a good shake in the colander to roughen the edges.
Sprinkle the flour and black pepper on the roughened potatoes and give a final toss to combine.
Bring out the roasting tin from the oven and carefully add the potatoes, tilt the tin to one side, scoop out some hot oil and spoon over the potatoes. Return the tin to the oven and roast the potatoes for 20 minutes, flip it once then continue to roast for another 15 minutes, turn it one final time and roast for another 10 minutes. The total cooking time is between 40 to 50 minutes.
Take it out of the oven, transfer to a bowl, sprinkle with some sea salt and serve warm with other roast dinner accompaniment.
Sunday Roast Dinner
What makes a complete roast dinner in the UK? I am slowly building my Sunday roast recipe collection. Here are some delicious recipes I have on the blog for you so far. More to come in a bit…
Leg of a lamb roast with gravy
Chicken gravy (recipe coming soon)
fancy a mini version of this roasties make somePermentier potatoes
How To Make Perfect Roast Potatoes Ahead
Follow the step by step for the recipe and partially roast the potatoes in the oven for 15 to 20 minutes. Leave them to cool completely before putting away in the refrigerator or freezer. On the day of use, frozen potatoes can be roasted from frozen.
Other Potato Recipes On You'll Love
Pressure Cooker Loaded Potato Soup
Crispy Oven Baked Potato Wedges
Garlic butter smashed potatoes
How To Make Perfect Roast Potatoes
Equipment
- Baking tray
Ingredients
- 1 kg Potatoes use either Maris piper, Yukon gold, King Edward or Desiree
- 100 ml olive oil substitute with goose fat/duck fat, rapeseed oil, sunflower oil etc.
- 2 teaspoons salt
- 2 tablespoons flour
- Black pepper optional
- 3 garlic cloves crushed
Instructions
- Peel and cut the potatoes into even sizes. One medium-size potato can be cut into 4 pieces and large potatoes to 8 pieces.
- Rinse the potatoes once and transfer to a pan large enough to cook it when you add water. Add salt to the potatoes and cover with cold water. Bring to parboil over medium heat between 6 to 8 minutes. Drain the potatoes in a colander and leave to cool slightly.
- Whilst you are waiting on the potatoes to parboil, prepare your roasting tin. Add the olive oil to the roasting tin, crushed garlic and place in the oven until you are ready to add the potatoes.
- Give the spud a good shake in the colander to roughen the edges.
- Sprinkle the flour and black pepper on the roughened potatoes and give a final toss to combine.
- Bring out the roasting tin from the oven and carefully add the potatoes, tilt the tin to one side, scoop out some hot oil and spoon over the potatoes. Return the tin to the oven and roast the potatoes for 20 minutes, flip it once then continue to roast for another 15 minutes, turn it one final time and roast until crispy and golden for another 10 minutes. The total cooking time is between 40 to 50 minutes.
- Take it out of the oven, transfer to a bowl, sprinkle with some sea salt and serve warm with other roast dinner accompaniment.
Notes
Tips
- Parboil the potatoes in salted water
- Cut the potatoes into equal sizes so they cook evenly
- Remember to preheat the oven
- Potatoes can be partially roasted if you would be making it ahead and you can complete the cooking on the day you need it.
- Store leftover in the fridge for up to 3 days or in the freezer for up to 3 months. Ensure they are completely cooled before storing.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Adedamola says
I followed your recipe and it was awesome and I’m not even a fan of irish potatoes...My family loved it too. Thank you so much ma.
Toni says
Just made these potatoes. One word... YUM! THANK YOU!!! I said it was late so wasn't having any but had to try one... I ended up eating 5!
Ajoke says
I'm so glad to hear that. Thank you, for the feedback.