CRISPY ROAST POTATOES RECIPE | BBC GOOD FOOD
We've created our ultimate recipe for crispy, crunchy roast potatoes – follow our cookery team's top tips to take this classic side dish from standard to sensational
Provided by Good Food team
Categories Side dish
Total Time 2 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 40 minutes
Yield 8
Number Of Ingredients 2
Steps:
- A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up – just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
- Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
- Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.
Nutrition Facts : Calories 434 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 6 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium
CRISPIEST EVER ROAST POTATOES RECIPE | BBC GOOD FOOD
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 1 hours 25 minutes
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium
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CRISPIEST EVER ROAST POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Side dish
Calories 233 calories per serving
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
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