Crispy Roast Potatoes
These Crispy Roasted Potatoes are a traditional British side dish, and an essential part of any roast dinner. Fluffy on the inside and crispy on the outside, these potatoes are truly amazing, and pair perfectly with any entree.
- 2 pounds floury potaotes (Maris Piper or Yukon Golds)
- ½ cup vegetable oil
- 1 teaspoon rosemary
- ½ teaspoon sea salt
Peel the potatoes, and dice into similar sized large chunks. Add them to a large pot of boiling water, and boil for about 5 minutes. The potatoes should be slightly softer on the surface, but not cooked yet.
Drain off the excess water from the pot. Cover the pot with a lid, and shake vigorously. The potatoes will be broken up on the surface, and look fluffy. This allows them to better absorb the oil, and become crispy.
Meanwhile, preheat the oven to 425 F / 220 C. Cover the bottom of a large roasting dish or baking sheet with a layer of vegetable oil or fat, and place this in the oven as it preheats to heat up the oil.
Carefully place the potatoes onto the hot oil on the roasting dish. I like to use tongs to avoid any hot oil from splattering. Turn the potatoes to coat them in oil on all sides, then place them in the oven.
Roast for about 40 minutes, or until the potatoes are crispy on the outside and soft on the inside. Turn them once halfway through cooking.
Remove the potatoes from the oven. Sprinkle some Maldon sea salt and rosemary on top, then serve.
- Nutrition: Although the recipe calls for using ½ cup vegetable oil, please use enough oil to cover the bottom of your roasting dish. For the nutritional calculation, I have estimated how much oil is actually absorbed into the potatoes, as a portion of the oil will remain in the dish after cooking the potatoes.
- Store leftovers in a refrigerator for up to 3 days.
Calories: 283kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Sodium: 306mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 49mg | Calcium: 31mg | Iron: 2mg