The Secret to Crispy Roast Potatoes

The Secret to Crispy Roast Potatoes is really simple and involves nothing tricky or fancy. Yesterday I posted on FaceBook and Instagram this picture taken on my phone if you please and got such a good response I thought I'd better share my secret. Crispy roasties doesn't have to mean you have to use duck or goose fat because these were actually made with Cookeen or Crisp 'n Dry so these roasties are suitable for vegetarians. Both are available in any good supermarket here in the UK.

Crispy Roast Potatoes

I have written a post ages ago but it's listed under EaziStore Bakeware (from Stellar Cookware). Why? Because I'd kindly been sent some to review.

Now I've had this ScanPan from just over 4 years and use it every Sunday and a few times during the week for one thing or another and I still love it. The Eazistore pan was from 6 years back and to be fair it lasted up until recently but but sadly its life came to and end as the non-stick wore off over time.



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

Give this a go and do let me know how it went in the comments below. You might like to printable Recipe Card at the bottom 😉

Preheat the oven to 220C or 425F/Gas7

You will need either Cookeen or Crisp 'n Dry 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).

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.

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. This is the key to success.

Now leave the lid off and pop back on an unheated part of the stove top 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.

They will take about 50 minutes to an hour. If it they take longer, then so they do. You can't rush a good food!

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


Potatoes, Roasting, Side
How to, Roasting, Potatoes, Side dish,
English
Yield: N/A

The Secret to Crispy Roast Potatoes

Perfectly crispy fluffy on the inside roast potatoes are easy to make; follow my instructions and you can't go wrong. Cookeen or Crisp 'n Dry both work a treat - just 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.

ingredients:

  • A floury variety of potatoes such as Maris Piper potatoes or King Edward - as many as you fancy. Personally I prefer Maris Piper. 

instructions

  1. Preheat the oven to 220C or 425F/Gas7
  2. You will need either Cookeen or Crisp 'n Dry as they both work a treat.
  3. 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.
  4. Put them in a saucepan of cold (not hot) salted water, (the amount of salt is your preference- I use a good tablespoon).
  5. 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.
  6. 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.
  7. 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. 
  8. Now leave the lid off and pop back on an unheated part of the stove top to dry out a bit. 
  9. 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.
  10. 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.
  11. 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.
  12. They will take about 50 minutes to an hour. If it they take longer, then so they do. You can't rush a good food!
  13. Try to move them only once or twice during cooking, otherwise the edges won't go crisp and brown. Serve immediately.
Created using The Recipes Generator

This post contains ads for Amazon. I belong to the Amazon affiliate program which means I earn a small commision at no extra cost to you of course.

No comments

Post a Comment

I love to hear from everyone so thanks for taking the time to comment.
Cheers
Jan