The best roast potatoes recipe! Soft, fluffy on the inside and crispy on the outside makes this the perfect roast potatoes for your Sunday roast dinner, thanksgiving, Christmas holiday, dinner side, for any occasion and any time of the year! Let me show you how to make crispy roast potatoes with this detailed step by step guide plus tips.
1kgPotatoesKing Edwards, Maris piper, Russet, Yukon gold, or any other.
¼cupOlive oilor duck fat
Saltto taste
2tablespoonFlour
1teaspoonPaprikaoptional
1tablespoonCorn meal or Semolina flouroptional
Black pepperoptional (to taste)
Instructions
Peel potatoes and cut up in chunks of about 1.5 - 2 inches each. Rinse potatoes and add to a pot.
Add enough cold water to just barely cover the potatoes and add salt to it. Bring to boil and cook till the edges are softened. This takes about 8 minutes.
When the potatoes are cooked, drain the water in a colander and leave to rest for 1 minute before adding flour and paprika. Give the colander shake to roughen up the potatoes.
Pour oil in roasting tray and heat in the oven at a temperature of 200C/400Fdegrees for 5 minutes. When the oil is heated, bring out the tray and spread the potatoes in it. Brush top with oil.
Roast potatoes in the oven at a temperature of 200C/400F for 35-40 minutes or till they are golden brown and crisp. Turn at least once to ensure all sides are browned and crispy.
Serve and enjoy. You can spice up by adding black pepper.
Notes
Although all potatoes can be roasted, the final texture of the roast potatoes is dependent on the type of potatoes used. Floury potatoes are the best for roasting
Boil potatoes before roasting for a fluffy, crispy result.
To check if the potatoes are parboiled, Insert a fork to check if potatoes are cooked.
Add cornflour or semolina for extra crispy roast potatoes.
Make sure to give the potatoes a good scuff in the colander.
Use a fork to create crooks in the potatoes for extra crispy
Make sure the roast potatoes are in a single layer and not on top of each other when roasting.