Name: Crunchy roast potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 1¼ kg potatoes halved or quartered if large; 2 tbsp flour; 4 tbsp sunflower oil

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Crunchy roast potatoes

Crunchy roast potatoes

Sarah Cook

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.11 ratingsRate

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Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way

Vegetarian

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Slow-roast chicken with homemade gravy

A star rating of 4.5 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

1¼ kg potatoes

halved or quartered if large
2 tbsp flour
4 tbsp sunflower oil

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Nutrition: per serving

kcal233
fat8g
saturates1g
carbs38g
sugars1g
fibre3g
protein5g
salt0.04g

low

Method

step 1

Heat oven to 220C/200C fan/gas 6. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.
step 2

Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see 'Goes well with' recipe). When you take the chicken out, give the potatoes a stir, then they should need 20 more mins to finish on the top shelf while you make the gravy and set the table.

Recipe from Good Food magazine, March 2010

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A star rating of 4.8 out of 5.11 ratings

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