Crunchiest-ever roast potatoes
- Barney Desmazery
Save recipe
Serves 6 - 8
Easy
Prep: 25 mins
Cook: 1 hr and 30 mins
plus steam-drying
0 reviews
loading...
The sign of a truly great roast potato is the crunch – and this recipe delivers. Enjoy as a festive side
Dairy-free
Egg-free
Gluten-free
Low sugar
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 5 out of 5.4 ratings
Braised chestnuts, apples & brussels sprouts
A star rating of 4 out of 5.1 rating
Carrots with bacon & marmalade butter
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
-
about 2.5kg floury potatoes
(such as Maris Piper or King Edward)
-
3 tbsp cornflour
-
large pinch of paprika
plus an extra pinch to serve
-
about 100ml sunflower or vegetable oil
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (8)
- kcal286
- fat9g
- saturates1g
- carbs45g
- sugars2g
- fibre4g
- protein4g
- salt0.01g
Ad
Method
-
step 1
Peel the potatoes. Leave any small ones whole, then halve or quarter any larger ones – they should be roughly the size of a clementine. Tip into a large pan of cold, well-salted water, bring to the boil, then reduce the heat to a simmer and cook for 12-15 mins until the outsides are tender but the centres still offer a little resistance when pierced with the tip of a knife.
-
step 2
Drain the potatoes well, then leave to steam-dry for 5-10 mins. Dust with some of the cornflour and paprika, then toss and dust again until the potatoes are lightly, evenly coated. At this stage, the potatoes will keep chilled for two days.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Pour 3 tbsp of the oil into a large, deep roasting tin and put in the oven for 5 mins to heat up before carefully tipping in the potatoes. Use a spatula to turn them in the hot oil, then drizzle over most of the remaining oil and turn again until each potato is fully coated. Shake the pan so the potatoes are in an even layer. Roast for 40 mins without turning.
-
step 4
Remove the tin from the oven and turn the potatoes using a spatula, spooning over the oil in the tin and adding the rest of the oil if the tin looks dry. Return to the oven for another 20 mins. Turn the oven up to 220C/200C fan/gas 7. Turn the potatoes once more, then roast for a final 20-30 mins until deeply golden, crisp and crunchy all over. Transfer to a serving dish and season with sea salt flakes before serving.
Recipe from Good Food magazine, Christmas 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...