Crunchy Roast Potatoes
found in Side Dishes - Potato based Sides
Vegetarian | Vegan | Nut Free | 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
- 11⁄4kg potatoes, halved or quartered if large
- 2 tbsp flour (plain)
- 4 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