British Roast Potatoes
Our family favourite British Roast Potatoes. Classic roasties are ultra crisp on the outside, with a deliciously fluffy inside. A roast dinner must!
Servings 10
Ingredients
- 2 kg roasting potatoes
- Salt and black pepper to taste
- 4 tablespoons oil I used olive oil, but sunflower/vegetable oil works too
Instructions
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
- Take your potatoes, peel them and then half each potato, half again. Transfer the chopped potatoes to a large saucepan and cover the potatoes with the water - fill to about a couple of inches above the potatoes. Generously salt the water.
- Bring the pan up to the boil. Once boiling, turn the heat down and leave the potatoes to gently boil for 10 minutes, or until the potatoes are tender.
- Drain the potatoes, then once drained, place a couple of pieces of kitchen paper on top of the potatoes and leave for 5 minutes. After 5 minutes, remove the kitchen paper and add in the seasoning and the oil. Place the lid back on the saucepan and give the potatoes a good shake and toss around - this makes them really fluffy!
- Transfer the potatoes to a large baking tray, bake in the preheated oven for around 30 minutes, or until the potatoes are golden and crispy on the outside.
- Serve the roast potatoes straight away with an additional sprinkle of salt.