Crispy Roast Potatoes
What do you think of when I say "Roast Potatoes"? I think of golden brown, perfectly crispy outsides, fluffy and steamy insides.... plenty of salt and perhaps a hint of rosemary or garlic. Keep reading for me ultimate crispy roast potatoes recipe.
This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.
2.5 kg medium Dutch Cream, Desiree, Sebago or Maris Piper potatoes
150 grams of butter (either unsalted or salted is fine)
extra virgin olive oil (EVOO)
1 tablespoon of salt, or to taste (I use Maldon)
1 bulb of garlic
Preheat the oven to 180°C (160°C fan forced or 350°F)
If you want peel or chop the potatoes (they are delicious with or without) you can, then place them in a pot of boiling salted water for 15 to 20 minutes to parboil – this is the trick for potatoes that are fluffy on the inside.
Drain the potatoes in a colander and leave to rest for a minute while you prepare the baking tray.
in the making tray add the garlic (cloves broken up but not peeled), rosemary, salt and pepper, and a few knobs of butter.
Add the potatoes to the tray and give it few light shakes to so that the other ingredients cover the potatoes, and they get a little rough around the edges (this makes helps the potatoes get really crispy).
Put the potatoes in the oven and roast for an hour and 20 minutes, or until they are a deep golden brown and crispy to touch. Serve and Enjoy!
Notes: In one of the pictures I've provided, I've also roasted chicken drumsticks in the same tray. If you would like to do this, (for a truly no fuss dinner!) follow all the steps outlined but add about 8 drumsticks, one tablespoon of honey (to increase caramelisation of the chicken skin) and in the last 10 minutes turn the heat up to 200°C so everything gets really crispy. Check the chicken is cooked when juices run clear and the exterior is also a deep golden brown and bubbly.