All Simple Vegetable Recipes

Super Crisp Roast Potatoes



It is essential to make at least twice as many of these as you think you might need. They are quite irresistible.

Serves 6

  • 3 lb (1.4 kg) potatoes, variety is immaterial

  • 6-8 oz (175-225 g) flour

  • 1/2 pt (275 ml) olive or sunflower oil

  • salt, pepper

  1. Parboil the potatoes in their skins for 15 minutes. Cool and peel.

  2. Cut the potatoes into even sized pieces, the smaller the better.

  3. Sieve and then season the flour and roll the potatoes in the mixture.

  4. Meanwhile, pre-heat the oven to 400F/200C/gas mark 6 and heat 1 or 2 baking trays with the fat; the fat should be 1/4 in (0.5 cm) deep so adjust accordingly.

  5. Carefully place your floured potatoes in the hot fat, turn frequently and cook for a minimum of 2 hours.

  6. The result will be wonderfully almost-all-crisp potatoes.

  7. Scrapings from the dish are an additional perk. Season with salt and pepper and serve.

More about Potatoes Recipes

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