Easy Roast Potatoes!
Oh My, now I make a good roast potatoes but there is one QUEEN of the Roasties and I have to hand that title to my beautiful Sis-in-Law Kathy!! They are ah-mazing….. PERFECT Easy Roast Potatoes!
And she’s given me the exact roast Potato recipe and step by step so I can share it with you too 🙂
My love of potatoes – especially crispy roast ones
Kathy’s roasties are quite simply the best, sooooo good!
Crispy and crunchy on the outside, soft and delicious inside.
They are NEVER greasy. Oh my, heaven!
I am a carb queen, always have been always will be!
Potatoes are my weakness.
Potatoes in any form – I’m there.
I can eat 8 of these beauties but try and stop at 4! But it’s really difficult……
Roasties for Sunday Roast/ Christmas & Thanks Giving
No Sunday roast is complete without a liberal helping of roast potatoes however achieving the perfect spuds can prove quite the challenge for many.
No Sunday lunch is complete without perfect roasties.
And for me it’s the highlight of my Christmas lunch and also perfect for Thanksgiving which our American friends celebrate too!
So let’s solve that, yes?
What are the best Potatoes for Roast Potatoes?
Well for me it’s Maris Piper every time, however King Edwards are Desiree good too.
To be honest the ‘baking variety’ and the standard ‘white potatoes’ also do a great job!
How to make the perfect Roast Potatoes
Follow the method below – totally!!
And in particular, make sure you bash them about a bit in the pan!!
They need to be fluffy on the outside before they go in to roast!
Can you see those fluffy edges – this is what you need, these are what make the crispy delicious edges
Make sure your oven is AT temperature before you pop them in!
And make sure you heat your oil on the baking tray before you add the parboiled potatoes it need to be hot!
The best ‘fat’ for Roast Potatoes
Now here we can debate
For everyday vegetable oil, Sunflower oil works perfectly fine
Duck fat and dripping I tend to use for special occasions
I use Duck Fat at Christmas as they, in my humble opinion, give the most crunch and very crispy
What’s your fave?
Crispy Roast Potatoes
So crunchy on the outside and fluffy on the inside – perfect!
So as I finally persuaded Kathy to share with us her amazing recipe.
So have a go and let me know what you think? Kathy and I would love to hear your comments and see your pics?
Serving your roasties
A nice idea is to pop some fresh rosemary in toward the end of the roasting and sprinkle with seasalt.
You could also add a clove of garlic or two is you want to be super fancy!
Easy Roast potatoes – they are THE BEST! Promise
Pimped Roast Potatoes
For special occasions and when you can be bothered, you can add a few things to really ramp them up a notch
I like to add rosemary out the garden and add a few springs about halfway through roasting
You can add onions, I like to add red ones too
A touch of chilli really works well too!
And a couple of cloves of garlic if you love garlic!
And left over Roast Potatoes – what to do with them?
Want to know a secret – they are flipping delicious the next day
I simply chop the leftover roasties into big chunks and whip out the frying pan
I dry fry (you can add a little oil if you like) and then add say mushrooms, slithers of bacon and serve with scrambled eggs!!
Perfect left overs – love it!
They also working well in an omelette
Another potato recipe
Oh and if you love potatoes in any form then maybe have a look at my delicious easy Potato Salad, it’s perfect when the weather’ hot and you’re BBQ’ing
Thanks & Enjoy
Clare & Kathy
Easy Roast Potatoes - The Best
- Maris Piper potatoes you can also use Desiree or King Edwards
- Sunflower oil I use Flora oil
- Preheat the oven to 180C fan / 200C /400F / Gas 6
- Peel & cut the potatoes into quarters (around 6/7cm x 5/6 cm - no smaller), I usually allow 3-4 per person
- Put into a pan of cold water & bring to the boil, parboil for a couple of minutes, insert a sharp knife into the potato (if the tip just goes in slightly then they are ready)
- Turn the heat off & leave them in the water for 4-5 minutes, check them then as you need the outside of the potato to start to break down but not mushy, drain, then give them a rattle in the pan to get some good fluffy bits on the outside of the potato, sprinkle with salt.
- Leave the lid off the pan & allow to cool.
- About an hour before you eat pour the oil into a shallow roasting tray, put in a good slug, I usually make sure that the base of the tin is well covered.
- Put the tray in the oven to heat up for a few minutes, take out of the oven & add the potatoes, you want them to sizzle, turn them over in the oil until coated then put back in for around an hour ( turn them after 30mins) until they are golden & crispy.Enjoy!