Roast potatoes (V) 2
This recipe for roast potatoes is my personal favourite as I like them to be as crispy as possible.
| Roast potatoes (V) 2 | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 367 |
| Ready in: | 2 hours, 5 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 1 hour, 40 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 2nd December 2016 |
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Best recipe reviewIs there any other way to cook roasties? 5/5 They're not roasties if they're not crispy 🤓 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1kg King Edward or Maris Piper potatoes, peeled and cut to an appropriate size, Try to cut so that there are no rounded sides
- Olive or groundnut oil or a mixture of both
- Salt
Mise en place
- Either: Soak the potatoes in a pan of cold water for 15 minutes, changing the water every 5 minute OR put the potatoes in a saucepan and run the cold tap over them for 5 minutes.
Method
- In a pan of fresh cold water, bring the potatoes to the boil and cook until they are fully cooked and just as they are about to fall apart.
- Carefully transfer the potatoes (one by one) to a colander.
- Leave until any steam has disappeared.
- Meanwhile, add the oil to a roasting tin, to a depth of about 5mm and sprinkle in some salt.
- Place the tin in the oven and preheat 250° C (475° F - gas 9), [fan oven 230° C].
- Once the oven has heated, quickly and gently transfer the potatoes to the pan and turn them over so that they are coated in oil.
- Return the tin to the oven and reduce the oven temperature to 180° C (350° F - gas 4), [fan oven 160° C].
- Roast for about 1 hour - 1 hour 20 minutes, turning the potatoes every 20 minutes.
- The cooking times can vary, but the potatoes will be ready when they are crisp and golden all over.
- Remove from the oven and serve.
Chef's notes
You need to get to know your own oven as far as a cooking times are concerned. I suggest you do a couple of trial runs to start with.
See also
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