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Crunchy roast potatoes

Crunchy roast potatoes

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(9 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins

Easy

Serves 6
Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat8g
  • saturates1g
  • carbs38g
  • sugars1g
  • fibre3g
  • protein5g
  • salt0.04g
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Ingredients

  • 1¼kg potatoes, halved or quartered if large

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 4 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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Method

  1. Heat oven to 220C/200C fan/gas 6. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.

  2. Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see 'Goes well with' recipe). When you take the chicken out, give the potatoes a stir, then they should need 20 more mins to finish on the top shelf while you make the gravy and set the table.

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Comments (11)

ellie1789's picture

I used Tesco's jacket potatoes, extra virgin olive oil and added rosemary. Came out nice and crunchy.

poshpause's picture

Never mind Roosters - try Jelly Potatoes from Greenvale Farm Fresh! They are available in most Tesco stores and are by far and away the best potato I've tasted.

ladyknowledge's picture

If you want to kick up the flavour a bit, try adding powdered garlic, pepper, and some rosemary to the flour. I also tend to use corn flour which makes for an even crunchier outside.

sparrowfield's picture

Lovely. I also used Rooster potatoes as these are a favourite in our family. Very crunchy. Will use this again.

sparrowfield's picture

Lovely. I also used Rooster potatoes as these are a favourite in our family. Very crunchy. Will use this again.

zebramolli's picture

These were lovely and so easy to prepare, I used Rooster Potatoes; when measuring the flour I added rosemary and lemon thyme left over from the slow roasted chicken and some salt and pepper.

alisar's picture

Great recipe, I mix salt, pepper and dried thyme into the flour before sprinkling over the potatoes to add some extra flavour, tastes great, always come out crunchy on the outside and lovely and soft in the middle.

poisondwarf's picture
5

sorry, forgot to rate

poisondwarf's picture
5

Good recipe but I use semolina instead of flour, this makes them extra crispy.

janehempenius's picture
4

One of the best roast potato recipes.

missshay's picture
5

it was really great

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