Imagine sinking your fork into a roast potato so crisp it shatters with a satisfying crunch, revealing a cloud-like interior that melts in your mouth. These legendary British "Roasties" are more than just a side dish – they're a culinary masterpiece that transforms the humble potato into a crispy, golden work of art. Whether you're hosting a Sunday roast or simply craving the ultimate comfort food, this recipe will elevate your potato game to restaurant-worthy heights!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 lbs potatoes, peeled and cut into chunks
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp rosemary, chopped
Instructions
- Preheat the oven to 425°F (220°C). This high temperature is crucial for creating crispy exteriors.
- Peel the potatoes and cut them into evenly sized chunks, approximately 2-3 inches in size. Larger chunks ensure a crispy outside and fluffy inside.
- Place the potato chunks in a large pot of cold, salted water. Bring to a boil and parboil for 8-10 minutes until the edges start to soften and become slightly fluffy.
- Drain the potatoes in a colander and shake them gently to roughen up the edges. This helps create extra crispy surfaces.
- Pour the vegetable oil into a large roasting pan and place it in the preheated oven for 5 minutes to heat the oil until it's very hot and shimmering.
- Carefully remove the hot pan from the oven and gently add the parboiled potatoes. Turn them to coat evenly in the hot oil.
- Sprinkle salt, black pepper, and chopped rosemary over the potatoes, ensuring even distribution.
- Roast in the oven for 35-40 minutes, turning the potatoes halfway through cooking to ensure even browning on all sides.
- The potatoes are done when they are golden brown, crispy on the outside, and soft and fluffy on the inside.
- Remove from the oven, transfer to a serving dish, and sprinkle with additional salt if desired. Serve immediately while hot and crispy.
Tips
- • Choose the right potato: Starchy varieties like Maris Piper or Russet work best for maximum crispiness. • Never skip the parboiling step – this is crucial for creating that signature fluffy exterior. • Make sure to shake the potatoes in the colander to rough up the edges – this creates extra crispy surfaces. • Use a high-smoke point oil and heat it in the pan before adding potatoes for maximum crispiness. • Don't overcrowd the roasting pan – give the potatoes space to ensure even browning. • Turn the potatoes halfway through cooking to achieve an all-over golden color. • Serve immediately for the best texture and flavor – Roasties are always best piping hot!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
