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Crunchy Roast Potatoes
found in Side Dishes - Potato based Sides

Serves:    6  

icon Vegetarian    icon Vegan    icon Nut Free    icon Dairy Free

Prep: 10 minutes
Cook: 1 hour 10 minutes

Difficulty:     
Easy

Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way.

Ingredients  scales
  • 114kg potatoes, halved or quartered if large114kg potatoes, halved or quartered if large
  • 2 tbsp flour (plain)2 tbsp flour (plain)
  • 4 tbsp sunflower oil4 tbsp sunflower oil
Directions

1
Heat oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.
2
Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see



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