Crispy roast potatoes.

by Craig Parker

I tried my hand at "proper" crispy roast potatoes at the weekend and they turned out brilliantly, so I will document the recipe I used here.

Ingredients.

  • 4 medium roasting potatoes *
  • ~100ml vegetable oil
  • 1 Tbsp plain flour
  • 2 tsp turmeric
  • Salt/Pepper
  • Rosemary

* I used 'King Edwards' potatoes.

Method.

Turn the oven to 200 Celsius/400 Fahrenheit/Gas Mark 6 and allow to heat up while you prepare.

Cut the potatoes into decent sized chunks.

Bring a large sauce pan of salted water to the boil.

Add the potatoes and boil for about 6 minutes, until they can be easily "fluffed" with a fork.

While they are boiling, add the oil/rosemary to a roasting dish and place in the oven to heat up.

Once they are boiled, drain and put them back into the saucepan.

Mix the flour/turmeric together, with some salt/pepper to taste and sprinkle over the potatoes.

Place the lid back on the saucepan and shake vigorously until the potatoes are coated/fluffy.

Remove the dish from the oven and add the potatoes to it.

Roast the potatoes for about 40 minutes.

Plated up.