We all need a recipe for Crispy Roasted Potatoes. And these are cooked to crispy perfection by using a parboiled method, dredging them in flour and roasting them on a piping hot baking tray in a little vegetable oil.

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Some years ago, I was on the hunt for the Perfect Roast Potatoes. I took to the Internet and found all of Gordon Ramsey’s tips for roasting potatoes. I’ve never looked back.

These are my absolute favourite roast potatoes.  They are crispy on the outside and very light and fluffy on the inside. And they go just perfect alongside the Roasted Turkey with Dried Cranberry Stuffing and the Caramelized Onion Gravy.

These potatoes are also great served alongside so many dishes including the Creamy Parmesan and Leek Turkey, Slow Cooker Lemon & Rosemary Chicken, the Creamy Stove Top Pork & Zucchini and so much more.

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Ingredients

• Potatoes – I used a large russet potato cut into smaller 3 inch pieces
• Salt – Table salt enhances the flavour of the potatoes
• Flour – All purpose flour is used to coat the potatoes
• Oil – Vegetable oil

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray.
2. Parboil potatoes – Place the potatoes in a large saucepan of boiling water. Cook for about 8 minutes until they are slightly soft. Remove and drain water.
3. Coat potatoes in flour – Toss the flour over the potatoes and lightly shake the pan to give all the potatoes a very light coating. Don’t shake the pan too hard as you don’t want to break the potatoes.
4. Heat baking tray in the oven – Pour the vegetable oil over the baking tray and place the tray in the oven for about 10 minutes to get it really hot.
5. Arrange potatoes on baking tray – Remove baking tray from oven and carefully arrange all the potatoes on the baking tray. Make sure the potatoes are not overlapping. Give the potatoes a good stir around on the baking tray to ensure they are coated in the vegetable oil.
6. Roast potatoes – Return the potatoes to the oven and roast between 45 – 55 minutes or until crisp, cooked through and golden. At around 25 minutes, return the tray from the oven and give the pan a good shake and return to the oven to finish cooking.
7. Serve – Remove from oven and sprinkle over salt. Garnish with finely chopped parsley if desired. Serve immediately.

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Tips for Roasting Potatoes

• Type of potato – Choosing the type of potato matters for getting crisp potatoes. Choose a roasting potato like the Russet, Maris Piper or King Edward potatoes.
• Peel the potatoes – To get a nice crispy exterior, I recommend you peel your potatoes for this recipe.
• Cut the potatoes into the same size – It’s important to cut the potatoes as close to the same size as you can. This will ensure even roasting.
• Parboil the potatoes until they are just starting to go go soft – You should be able to slightly pierce them with a fork. You don’t want them soft all the way, just starting to cook.
• Dredge in flour – this will give the potatoes and extra crispy exterior.
• The key to getting the potatoes crisp, is roasting them on a hot baking tray. So spread the vegetable oil on the baking tray(s) and preheat in the oven for about 10 minutes.

Make Ahead Tips

• Peel & wash potatoes – You can peel, cut and wash the potatoes and store them in water. This can be done up to the day before. Store them in the fridge if preparing potatoes in advance.
• Parboil and dredge in flour – Yes, you can even prepare the potatoes up to Step 3 (see recipe card). If doing this, lay the potatoes on a large baking tray covered and keep them in the fridge until roasting. You can do this up to about 8 – 10 hours before roasting.

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Substitutions

• Potatoes – As explained previously, I used large roasting potatoes. You can choose to use any kind of roasting potato for this recipe.
• Vegetable oil – vegetable oil will give the best crispy exterior. You can use sunflower oil or canola oil,
• Garnish – You do not need to garnish these potatoes, it’s completely optional. I used fresh chopped parsley. However, fresh chives would be nice as well.

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Frequently Asked Questions

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