My guide to making perfect roast potatoes – soft on this inside and crispy on the outside.
Has anyone noticed that the weather has become pretty chilly over the past few days? It definitely feels like Autumn has arrived. I know that some people love Autumn with it’s crisp bright mornings, falling leaves and cinnamon in everything, but I don’t. I like the Spring.
Autumn does have one huge thing going for it though, and that is the fact that I start making roast dinners again (in the summer I’d much rather have a BBQ on a Sunday evening).
In my opinion, the absolute best thing in a Sunday roast is yorkshire puddings. I could happily eat a plateful covered in gravy. But I’ve already shared my recipe for those, so onto my next favourite… the roast potatoes.
I like my roast potatoes to be fluffy and light on the inside, and crisp on the outside. Here’s a few tips to get them just how I like them…
- Use King Edwards potatoes, a big bit of me can’t help thinking that all potatoes taste the same, but I’ve used several different types and these always come out on top.
- Cut your potatoes to the right size – you need the right ratio of fluffy inside to crispy outside. I find it best when the potatoes are cut into pieces about 5cm in diameter. However, the most important thing is that all of your potatoes are roughly even in size so that they all cook at the same rate.
- Par boil the potatoes – this helps you to get the lovely fluffy inside and means you can scuff up the outside a bit to get it all crispy.
- Make sure your baking tray is big enough – you need to ensure there’s enough space for all the potatoes to have their own bit of tray. If you pile them up they won’t go crispy.
- Use just enough oil to thinly coat the bottom of the baking tray, underdo it and your potatoes won’t be crispy, overdo it and they’ll be greasy.
- Heat the oil in the baking tray before adding the potatoes. This means that the outside of the potatoes fry in the oil when you first put them in. If the oil is cold it’ll start to soak in instead.
- Turn the potatoes halfway through roasting – that way they’ll be crispy all around.
- Add seasoning – potatoes don’t have lots of flavour so you need to really bring it out. I season the water for par-boiling and then I season the potatoes twice during the roasting (once before they go in and once after I’ve turned them).
Perfect Roast Potatoes
- 700 g King Edwards potatoes
- Olive oil - see note 1
- Peel the potatoes (700g) and chop so that they're roughly even in size (about 5cm pieces).
- Put the potatoes into a medium saucepan and cover with cold water, season with salt.
- Cover the pan and bring to the boil, once boiling continue to cook for a further 10 minutes.
- While the potatoes are boiling, pre-heat the oven to 220ºC/200ºC fan. Put the olive oil (4 tsp) into a baking tray and put the tray into the oven to heat (the tray needs to be large enough that all the potatoes have a little space - otherwise they won't get crispy).
- Once the potatoes have been boiling for 10 minutes, drain the water. Give the potatoes a gentle shake so that the edges get a little roughed up (but not too much or they'll fall apart). Remove the tray of hot oil from the oven and carefully put the potatoes into the tray of hot oil. Season with salt and return the tray to the oven for 25 minutes.
- Remove the tray from the oven, turn the potatoes. Season the other side with salt and return to the oven for a further 20 minutes.
- Remove from the oven and serve.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for vegetarians and vegans
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.