A Glug of Oil

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Crispy Roast Potatoes

How to make the Best Crispy Roast Potatoes

This crispy roast potatoes recipe will show you how to get your roasties crispy and crunchy on the outside, and soft and fluffy on the inside. Just how they should be!

Crispy roast potatoes pictured in a roasting dish.
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You'll be pleased to know it's actually really very simple and involves nothing tricky or fancy.

No need to buy any special kitchenware although you will need a decent non-stick roasting dish.

Yesterday I posted on FaceBook and Instagram this picture was taken on my phone if you please, but it got such a good response that I thought I'd better share my secret.

*Post updated July 2022*

Now, I've had this ScanPan for just almost 7 years and use it every Sunday and a few times during the week for one thing or another and I still love it.

Crispy roasties do not have to mean you have to use duck or goose fat. You can buy a ScanPan over on Amazon.

Crispy Roast Potatoes Recipe

The best oil to use for crispy roast potatoes is actually Cookeen, or Crisp 'n Dry, so these roasties are suitable for vegetarians.

Both are available in any good supermarket here in the UK. Cookeen is suitable for vegetarians and contains no preservatives or added water.

If it did have added water you'd be there till next Christmas and your potatoes will never turn out crispy!

Cookeen - cooking fat

Anyway without further ado, here's my secret to perfectly crispy roast potatoes; every time. No fuss, nothing tricky at all to this; nobody likes a soggy bland-looking roast potato!

Give this a go and do let me know how it went in the comments below.

To make crispy roast potatoes, the temperature of the oven needs to be hot 220°C or 425°F - but if the oven is too hot the potatoes will burn before they crisp up.

If the oven temperature is too cold your potatoes will not be crispy.

What Oven Temperature for Crispy Roast Potatoes?

You need to Preheat your oven to 220°C or 425°F/Gas7

Use either Cookeen or Crisp 'n Dry oil as they both work a treat.

Peel the potatoes and cut them into pieces large enough for two or three bites; any less and they will be all crust and no spud.

Put them in a saucepan of cold (not hot) salted water, (the amount of salt is your preference - I use a good tablespoon).

How Long to Parboil Potatoes?

Parboil means to 'part boil' so it's boiling water but then lowered in heat and cook the potatoes until they start to fluff on the sides.

Partly cover with a lid and bring to a boil, cook for five minutes or so, and drain. Be careful not to cook too long or you'll just end up with mush.

Drain well and with a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes.

The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast, that is the key to success.

Now leave the lid off and pop back on an unheated part of the stovetop to allow the potatoes to dry out a bit.

Add the Cookeen or Crisp 'n Dry as mentioned in the recipe summary above into a good quality non-stick roasting pan and pop into the oven for a couple of minutes to melt.

Now carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.

Baste them again with the hot fat after about 30 minutes, turn them over and baste again. Continue to bake them until they're gold and crispy.

It will take about 50 minutes to an hour. If they take longer, then so they do, you can't rush good food.

Try to move them only once or twice during cooking, otherwise, the edges won't go crisp and brown.

Serve immediately.

Crispy Roast Potatoes Recipe

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potatoes, Christmas, Sunday, side
English
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Author: Jan Bennett
Crispy Roast Potatoes Recipe

Crispy Roast Potatoes Recipe

Use around a 5 cm slice from a block of Cookeen or the block Crisp 'n Dry. Or say 3 tablespoons of a bottle of Crisp 'n Dry.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • A floury variety of potatoes such as Maris Piper potatoes or King Edward - as many as you fancy - personally, I prefer Maris Piper
  • Cookeen, or Crisp 'n Dry block version

Instructions

Parboil the potatoes
  1. Peel the potatoes and cut them into pieces large enough for two or three bites; any less and they will be all crust and no spud.
  2. Put them in a saucepan of cold (not hot) salted water, (the amount of salt is your preference- I use a good tablespoon).
  3. Now partly cover with a lid and bring to the boil, cook for five minutes or so, and drain. Be careful not to cook too long or you'll just end up with mush.
  4. Drain well and with a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes.
  5. The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast. This is the key to success.
  6. Now leave the lid off and pop back on an unheated part of the stovetop to dry out a bit.
Preheat the oven to 220°C or 425°F/Gas7
  1. Add the Cookeen or Crisp 'n Dry to your non-stick roasting pan and pop into the oven for a couple of minutes to melt.
  2. Now carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
  3. Baste them again with the hot fat after about 30 minutes, turn them over and baste again.
  4. Continue to bake them until they're gold and crispy.
  5. It will take about 50 minutes to an hour. If they take longer, then so they do, you can't rush good food!
  6. Try to move them only once or twice during cooking, otherwise, the edges won't go crisp and brown.
  7. Serve immediately.
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Jan