Description
Discover how to make the best roast potatoes with a perfectly crispy exterior and fluffy interior. This recipe uses a simple technique involving boiling, flour coating, and roasting in hot olive oil to achieve ultimate crispness. Ideal as a side dish for any roast dinner or a comforting snack.
Ingredients
Scale
Potatoes
- 1.2 kg (2 lb 10 oz) potatoes (any variety – white, washed potatoes pictured)
Oil and Seasoning
- ½ cup (125 ml) olive oil
- 2 tsp plain (all-purpose) flour
- 1 tsp sea salt flakes, plus extra to serve
Instructions
- Prep the pan – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and place the roasting pan inside to heat. Ensure the pan is large enough to hold the potatoes without overlapping.
- Prep the potatoes – Peel the potatoes and cut them into quarters. For larger potatoes, cut into eighths for even cooking.
- Boil the potatoes – Place the potatoes in a large pot, cover with just enough water to submerge them, and bring to a rapid boil over high heat. Once boiling, reduce to a simmer and cook for 2 minutes.
- Heat the roasting pan – While the potatoes simmer, add the olive oil to the preheated roasting pan in the oven to heat the oil thoroughly.
- Flour the potatoes – Drain the potatoes in a colander and shake them gently to roughen their edges. Sprinkle the potatoes with 2 teaspoons of flour and toss gently to coat, allowing some pieces to break up slightly, which helps create crispiness.
- Roast – Carefully transfer the floured potatoes to the hot roasting pan with olive oil (be cautious as the oil will splatter). Turn them to coat evenly in the oil and sprinkle with 1 teaspoon sea salt flakes.
- Cook until crisp – Roast the potatoes in the oven for about 45 minutes total. Turn them every 15 minutes to ensure even crisping on all sides. The potatoes should develop a golden, crunchy crust and soft interior.
- Serve – Once perfectly crispy, remove the potatoes from the oven, sprinkle with extra salt to taste, and serve immediately as a delicious side dish.
Notes
- Using a roasting pan instead of a baking tray concentrates the oil around the potatoes for crisper results.
- Coating the potatoes with flour before roasting is essential for that signature crunchy texture.
- Do not overcrowd the pan; potatoes should be in a single layer to allow proper browning.
- The boiling step roughens the surface and firms the potatoes without fully cooking them, improving the final texture.
- Be careful when placing potatoes into hot oil to avoid splatters.
