Description
These Crispy Roast Potatoes are the ultimate side dish with a fluffy interior and golden, crunchy exterior. Perfectly seasoned and roasted, they complement any main course beautifully.
Ingredients
Scale
- 1kg (2 1/4 lb) potatoes, peeled and cut into halves or quarters depending on size
- 125ml (1/2 cup + 1 teaspoon) vegetable, sunflower, or olive oil
- 1 tablespoon semolina or plain flour (optional)
- Sea salt flakes and freshly ground black pepper
- Roast Potato Seasoning (optional):
- 1 tablespoon semolina
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic granules
- 1/4 teaspoon dried rosemary
- Pinch of sea salt flakes and freshly ground black pepper
Instructions
- Preheat oven to 220°C/200°C fan/428°F/gas mark 7. Place the oil in a large roasting pan and put it in the oven to heat until sizzling hot.
- Peel and cut potatoes into halves or quarters. Place in a pan of cold water and bring to a boil. Simmer for 6–8 minutes until the edges soften.
- Drain potatoes in a colander and shake to roughen up the edges. Allow to steam dry for 5 minutes.
- Sprinkle with semolina or flour, or use the roast potato seasoning if desired.
- Carefully add potatoes to the hot oil in the roasting pan and toss to coat evenly.
- Roast for about 45 minutes, turning halfway through, until golden and crispy.
- Transfer to a serving plate and season with sea salt flakes and freshly ground black pepper. Serve hot.
Notes
- Semolina gives an extra crisp texture to the potatoes.
- Make sure the oil is very hot before adding the potatoes to ensure crispiness.
- Use a heavy-duty roasting pan for even browning.
- These pair wonderfully with roasts, grilled meats, or vegetarian mains.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg