Crunchy roast potatoes
Perfect crispy-on-the-outside, fluffy-on-the-inside roast potatoes
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 1 hr 10 mins
Vegetarian
- Heat the oven to 220C/fan 200C/gas 7. Put the oil in a solid, shallow roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. drain well, then shake around in the colander to rough up the edges a bit. Mix the flour and mustard powder, sprinkle over the potatoes and toss to coat. Tip the potatoes carefully into the hot oil and turn them over so each one is coated.
- Put back in the oven for 50 minutes to 1 hour or until crisp, golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.
PER SERVING
335 kcalories, protein 7.6g, carbohydrate 60.7g, fat 8.6 g, saturated fat 1.4g, fibre 4.4g, salt 0.05 g
Recipe from olive magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/896643/
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Ingredients
- 2kg Maris Piper or King Edward potatoes , peeled and cut to similar size
- 4 tbsp groundnut oil or rapeseed oil
- 2 tbsp plain flour
- 3 tsp English mustard powder
- sea salt flakes, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 1 hr 10 mins
Vegetarian
Ingredients
- 2kg Maris Piper or King Edward potatoes , peeled and cut to similar size
- 4 tbsp groundnut oil or rapeseed oil
- 2 tbsp plain flour
- 3 tsp English mustard powder
- sea salt flakes, to serve
PER SERVING
335 kcalories, protein 7.6g, carbohydrate 60.7g, fat 8.6 g, saturated fat 1.4g, fibre 4.4g, salt 0.05 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
