The BEST Roast Potatoes
Servings: 6
Calories: 325kcal
A simple and foolproof recipe for The BEST Roast Potatoes you’ve ever tried. Fluffy on the inside and extra-crunchy on the outside.
Ingredients
- 1.2 kg potatoes (any variety – white, washed potatoes pictured)
- 125 ml olive oil (see note 1)
- 2 tsp plain (all-purpose) flour (this is the key to crispy potatoes!)
- 1 tsp sea salt flakes, plus extra to serve
Instructions
- Prep the pan – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and preheat the roasting pan in the oven too. The pan must be big enough to fit the potatoes without overlapping them (see note 2).
- Prep the potatoes – Peel the potatoes and cut them into quarters. Cut large potatoes into eighths.
- Boil the potatoes – Place the potatoes in a large pot and cover them with water (ensure there isn’t too much water; the potatoes should be just submerged).
- Place the pot over high heat. Once the water starts to boil rapidly, turn it down to a simmer and boil for 2 minutes (set a timer).
- Heat the roasting pan – While the potatoes are cooking, add the olive oil to the preheated roasting pan in the oven (leave the pan in the oven so that the olive oil heats up).
- Flour the potatoes – Drain the potatoes in a colander and shake them around to rough up the edges. Add the 2 teaspoons of flour and stir to coat the potatoes as evenly as possible (the potatoes may break up a little, which is okay).
- Roast – Add the potatoes to the roasting pan (the oil will be hot and will splatter, so be careful). Turn the potatoes, so they are evenly coated in the oil. Add the salt.
- Place the pan in the oven and bake the potatoes for 15 minutes. Turn them over, then cook again for 15 minutes. Continue this process until your potatoes are perfectly crisp. It should take 45 minutes, depending on the strength of your oven.
- Serve – Sprinkle the potatoes with extra salt and serve.
Notes
Note 1 – To take these potaotes to the next level, use duck or goose fat instead of olive oil.
Note 2 – I prefer to use a heavy cast-iron roasting pan as it conducts the heat well and is fantastic for getting the best out of your roast potatoes. Make sure that you use a pan that is big enough so the potatoes are in a single layer and not overlapping, so they can brown and crisp up well.
Make Ahead
The best way to prepare roasted potatoes in advance is to peel and cut them as per step 2, then cover them with water (so they are completely submerged) and refrigerate them. It’s important that salt isn’t added as the potatoes will go brown. Refrigerate for up to 24 hours, drain, pat dry with a paper towel and proceed with step 3.Leftovers
Leftover roasted potatoes reheat surprisingly well. Refrigerate for up to 3 days. Reheat in the micirowave (the potatoes will soften) or in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes (to retain some crispiness).Nutrition Facts
The BEST Roast Potatoes
Amount per Serving
Calories
325
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
406
mg
18
%
Potassium
843
mg
24
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
4
IU
0
%
Vitamin C
39
mg
47
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
