Roast Potatoes (Crispy British Roasties)
In short: Fluffy-centered roast potatoes with crisp, craggy edges, parboiled with a little baking soda and roasted in very hot oil with garlic and rosemary. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 285 kcal
No British Sunday roast is complete without roast potatoes, and the aim is a crisp, craggy shell around a soft, fluffy middle. Three steps get you there: parboil the potatoes with a little baking soda, shake them in the colander to roughen the surface, and roast them in hot fat. The rough edges catch the oil and turn into a deep golden crust. Serve straight from the oven with gravy.
Instructions
- Heat the oven to 220°C (425°F). Pour the oil into a large, heavy roasting tin and put it in the oven to heat.
- Put the potatoes in a large pot of cold water with the salt and baking soda. Bring to a boil and cook for 8 to 10 minutes, until the edges are soft but the centers are still firm.
- Drain in a colander and leave the potatoes to steam dry for 3 minutes. Shake the colander firmly for 10 seconds so the surfaces turn fluffy and rough.
- Take the hot tin out of the oven. Add the potatoes one at a time, turning each in the oil. They should sizzle. Spread them in a single layer.
- Roast for 30 minutes, then turn each potato over. Roast for 20 to 25 minutes more, adding the garlic and rosemary for the last 15 minutes, until deep golden and very crisp.
- Sprinkle with flaky salt and serve straight away.
Tips
- Rough, fluffy edges are what turn crisp, so do not skip the shake. Make sure the oil is properly hot before the potatoes go in.
- Do not crowd the tin, or the potatoes steam instead of crisping. If they do not fit in a single layer with a little space between them, use two tins.
Questions and answers
Why are my roast potatoes not crispy?
Usually the oil was not hot enough, the tin was crowded or the potatoes were wet. Dry them in the colander, rough up the edges and give them space.
Can I prepare roast potatoes ahead?
Yes. Parboil and rough up the potatoes up to a day ahead and chill them. Roast them straight from the fridge in hot oil, allowing 5 to 10 extra minutes.
Which potatoes are best for roasting?
Floury varieties such as russets give a fluffy middle and a crisp shell. Waxy potatoes stay denser and do not crisp as well.
How long does it take to make Roast Potatoes (Crispy British Roasties)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Roast Potatoes (Crispy British Roasties)?
About 285 kcal per serving, with 5 g of protein, 44 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 44 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
