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Sunday roast

Crisp Roast Potatoes

Fluffy-centred roast potatoes with rough, glassy edges, using a short parboil and properly preheated fat.

SideSunday roastVegan adaptableGluten-free
Total time1 hour 25 minutes
DifficultyModerate
Community ratingNew recipe
Per serving5.1g protein
Stock food photograph for Crisp Roast Potatoes
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Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Roast potatoes

  • 1.5 kgMaris Piper potatoes, peeled and cut into 5cm pieces
  • 2 tspfine salt, divided
  • 5 tbspvegetable oil, goose fat or beef dripping
  • 1 tbspfine semolina (optional)
  • 4garlic cloves, lightly crushed in their skins
  • 4rosemary or thyme sprigs

Per serving

315 kcal5.1g protein51g carbs12g fat

Nutrition calculated from 6 of 6 ingredients

Approximately 310 kcal, 5g protein, 48g carbohydrate, 11g fat and 5g fibre per serving.

Clear and checked

Method

  1. 01

    Heat the oven to 200°C fan

    10 min

    Heat the oven to 200°C fan. Put the fat in the roasting tin and heat it in the oven for at least 10 minutes.

  2. 02

    Put the potatoes

    9 min

    Put the potatoes in a large saucepan, cover with cold water and add 1 1/2 tsp salt. Bring to the boil and simmer for 8-10 minutes until the outsides are tender but the centres still resist a knife.

  3. 03

    Drain thoroughly and leave

    3 min

    Drain thoroughly and leave in the colander for 3 minutes. Return to the dry pan, cover and shake firmly to roughen the edges. Dust with semolina if using.

  4. 04

    Carefully add the potatoes to the hot

    3 min

    Carefully add the potatoes to the hot fat in one layer. Turn each piece to coat, add garlic and herbs, and season with the remaining salt.

  5. 05

    Roast for 25 minutes without moving

    25 min

    Roast for 25 minutes without moving. Turn with a thin spatula, roast for 20 minutes, turn again and roast for another 15-25 minutes until deeply golden and crisp.

  6. 06

    Drain briefly on kitchen paper if very

    3 min

    Drain briefly on kitchen paper if very oily, discard the herb stalks and serve immediately without covering, which would soften the crust.

Equipment check

4 items required

  • Large saucepan
  • Colander
  • Large metal roasting tin, about 40 x 30cm
  • Thin metal spatula

Dietary and allergen note: Gluten-free. Vegan when vegetable oil is used instead of animal fat.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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