The BEST Roast Potatoes Recipe

Introduction

These roast potatoes are the ultimate crispy, golden treat perfect for any meal. Easy to prepare with a simple technique involving flour and olive oil, they turn out irresistibly crunchy on the outside and fluffy inside.

Ingredients

• 1.2 kg (2 lb 10 oz) potatoes (any variety – white, washed potatoes pictured)
• ½ cup (125 ml) olive oil
• 2 tsp plain (all-purpose) flour
• 1 tsp sea salt flakes (plus extra to serve)

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced and place a roasting pan inside to heat. Choose a pan large enough to hold the potatoes without overlapping.
2. Step 2: Peel the potatoes and cut them into quarters, or eighths if they are large.
3. Step 3: Place the potatoes in a large pot and cover with just enough water to submerge them.
4. Step 4: Bring the water to a rapid boil over high heat, then reduce to a simmer and cook for 2 minutes.
5. Step 5: While potatoes are cooking, pour the olive oil into the preheated roasting pan and leave it in the oven to heat.
6. Step 6: Drain the potatoes and shake them gently in the colander to roughen the edges. Toss with the flour until coated evenly.
7. Step 7: Carefully add the potatoes to the hot oil in the roasting pan and turn them to coat evenly. Sprinkle with the salt.
8. Step 8: Roast the potatoes in the oven for 15 minutes, then turn them over. Repeat this turning every 15 minutes until the potatoes are golden and crispy—around 45 minutes total.
9. Step 9: Remove from the oven, sprinkle with extra salt, and serve immediately.

Tips & Variations

• Use flour to coat the potatoes—it helps create a wonderfully crispy crust.
• For extra flavor, add herbs like rosemary or thyme during roasting.
• If using waxy potatoes, boiling time may vary slightly; check for tenderness before roasting.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a hot oven (200°C/400°F) for about 10 minutes to restore their crispiness. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of potato for roast potatoes?

Yes, you can use any variety. Waxy potatoes hold their shape better, while floury potatoes become fluffier inside. Both work well with this method.

Why do you add flour to the potatoes?

The flour roughens the edges and absorbs moisture, promoting a crisp, golden crust when roasting.

The BEST Roast Potatoes Recipe

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★★★★★

4.7 from 103 reviews

• Author: lina
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

These perfectly crispy roast potatoes are a classic side dish made by parboiling, roughing up, and roasting potatoes with olive oil and flour to achieve a golden, crunchy exterior and fluffy interior. Ideal for any roast dinner or as a delicious standalone snack.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.2 kg (2 lb 10 oz) potatoes (any variety – white, washed potatoes pictured)

For Roasting

• ½ cup (125 ml) olive oil
• 2 tsp plain (all-purpose) flour
• 1 tsp sea salt flakes (plus extra to serve)

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Instructions

1. Prep the pan: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced. Place a roasting pan big enough to fit the potatoes without overlapping inside the oven to preheat it. This ensures the pan is very hot for roasting.
2. Prep the potatoes: Peel the potatoes and cut them into quarters. Cut larger potatoes into eighths to ensure even cooking.
3. Boil the potatoes: Place the cut potatoes into a large pot and just cover with water. Bring to a rapid boil over high heat, then reduce to a simmer and cook for 2 minutes. This parboiling step tenderizes the potatoes without cooking them through.
4. Heat the roasting pan: While the potatoes are simmering, add the olive oil to the preheated roasting pan inside the oven and allow the oil to heat thoroughly.
5. Flour the potatoes: Drain the potatoes in a colander and shake them around gently to roughen the edges. Sprinkle 2 teaspoons of plain flour over them and toss to coat evenly; the rough edges help create extra crispiness when roasting.
6. Roast: Carefully add the floured potatoes to the hot olive oil in the roasting pan—they will splatter. Turn them to coat evenly in the oil, then sprinkle with 1 teaspoon sea salt flakes. Roast in the oven for 15 minutes.
7. Turn and continue roasting: After 15 minutes, turn the potatoes over to brown evenly. Repeat turning every 15 minutes until the potatoes are perfectly crispy and golden, approximately 45 minutes total depending on your oven.
8. Serve: Sprinkle with extra sea salt flakes to taste and serve immediately while hot and crispy.

Notes

• Use a roasting pan that is large enough to avoid overcrowding, so potatoes roast evenly and crisp well.
• The flour is essential for extra crunch and helps create a crispy coating.
• Olive oil should be well heated before adding potatoes to get maximum crispiness.
• Turning the potatoes regularly ensures an even crust and golden color.
• Adjust baking time based on your oven’s heat intensity to avoid burning or undercooking.
• Sea salt flakes add texture and flavor—regular salt can be used but flakes are preferred for crunch.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: roast potatoes, crispy roast potatoes, side dish, roasted potatoes, classic roast dinner, olive oil roast potatoes