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Golden roasted English potatoes.
Elizabeth

English Roasted Potatoes

English roasted potatoes are a real treat. Crispy and golden on the outside- and fluffy and light on the inside. This traditional side dish is often served in a traditional English Sunday roast meal.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 6-7 Yukon Gold or Russet Potatoes (A yellow potato works well)
  • 6 cups Cold Water (Or enough to cover your raw potatoes in the water)
  • 4 Tbsp Olive Oil *Avocado oil works as well with a slightly lighter flavor. You need enough oil to cover the bottom of your baking sheet/casserole dish.
  • 1/2 tsp Salt (Or to suit personal taste)
  • 1-2 Tbsp AP Flour (Enough to coat the par-boiled potatoes)

Method
 

  1. Wash and peel the potatoes. Cut the potatoes in half (trying to keep the sizes of each potato uniform).
  2. Soak the peeled and cut potatoes in cold water for 15 minutes.
  3. Place the potatoes in a saucepan and cover with cold water. Bring to a boil and allow to cook for approximately 7-8 minutes. (The potatoes will be soft but not completely cooked through.)
  4. Preheat the oven to 400 degrees F. Pour olive oil into the bottom of a casserole dish. Place the oil in the preheated oven, to get the oil very hot, before adding the potatoes. (About 5-7 minutes to properly heat oil.)
  5. Drain the par-boiled potatoes in a colander and allow the water to drip off.
  6. Sprinkle the salt and flour over the tops, bottoms, and sides of the potatoes. Shaking them gently in the colander to help distribute the flour evenly.
  7. Carefully remove the dish with hot oil from the oven. Again, being very careful, add the coated potatoes to the hot oil (flat, cut side of the potato down first).
  8. Allow the potatoes to roast on one side for 30 minutes- and then carefully remove from the oven and turn. Cook a further 30 minutes- until the outsides of the potatoes are golden and crispy- and the insides are fluffy and soft. (*Note: Cooking time and temperature can vary slightly per oven, so adjust accordingly. If the potatoes are browning too quickly try 375 degrees F on the second roasting session.)
  9. Best served immediately. Drizzle gravy over if desired.

Notes

*Roasted potatoes (fondly called "roasties") are traditionally served alongside an English Sunday Roast.
*The potatoes are best eaten immediately but leftovers can be stored in the refrigerator in an airtight container.
*Roasted Potatoes can also be boiled and coated with flour and frozen beforehand... if time is an issue. Then they will be roasted from frozen (the same way as the original recipe.)