Next-level roasties
- Barney Desmazery
Save recipe
Serves 8 - 10
Easy
Prep: 20 mins
Cook: 1 hr and 30 mins
A star rating of 4.8 out of 5.8 ratingsRate
loading...
How do you improve on the classic roastie? Squash them while they’re cooking to make them golden and crisp. They're great alongside a Sunday roast
Dairy-free
Egg-free
Gluten-free
Healthy
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 0 out of 5.0 ratings
Microwaved crushed creamy celeriac
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2.5-3kg potatoes
(Maris Piper or King Edward work best)
-
5-6 tbsp sunflower or vegetable oil
-
1 thyme sprig
leaves picked, to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (10)
- kcal323
- fat12g
- saturates2g
- carbs46g
- sugars2g
- fibre5g
- protein5g
- salt0.2g
Ad
Method
-
step 1
Peel the potatoes and leave whole, or halve or quarter them if large – you want pieces that are roughly the size of a clementine. Tip them into a large pan of cold, salted water, bring to the boil, then reduce the heat and simmer for about 7-8 mins until just cooked through – test with the tip of a knife. Drain the potatoes and leave to cool. Can be boiled up to two days ahead and kept chilled.
-
step 2
Heat the oven to 190C/170C fan/gas 5. Pour 5 tbsp oil into a deep roasting tin to cover the base. Put the tin in the oven for 5 mins to heat up, then carefully add the potatoes and use a spatula to turn and coat in the hot oil. Put back in the oven and roast for 40 mins undisturbed.
-
step 3
Remove the tin from the oven and turn the potatoes in the oil again, drizzling with more oil if the pan is dry. Return to the oven for 20 mins. Once the turkey is out and resting, remove the potatoes from the oven and turn the heat up to 220C/200C fan/gas 7. Use a spatula or potato masher to slightly crush and flatten each potato, drizzle with a bit more oil, if needed, and roast for a final 20-30 mins until deep golden and crunchy on the outside and fluffy inside. Pile into a serving dish, sprinkle with a little sea salt and thyme, if you like, and serve.
Recipe from Good Food magazine, November 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.8 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...