Roast potatoes
Roast potatoes, from above
VegVeganEngland

Roast potatoes

Glass crisp outside, fluffy within. The best bit of any roast.

70 minTime
4 gProtein each
mildSpice
Crunch of the roast1 chapter · 1 min read

Make it your way

Grandma's wayParboiled, roughed up and roasted.
The original
255kcalsame
4 gproteinsame
5 gfibresame
70minutessame

Roast potatoes.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1.2 kg floury potatoes, in big chunks
Cooking oil (vegetable oil)4 tbsp, or beef dripping
Rava (semolina)1 tbsp semolina, optional
Saltfor water plus flaky to finish
Rosemary2 sprigs
Garlic4 cloves, smashed

Method

4 steps
  1. 1Heat oil in a roasting tin at 220 C.
  2. 2Parboil potatoes in salted water 8 to 10 minutes. Drain and steam dry 2 minutes.
  3. 3Shake in the pan to rough up the edges; sprinkle semolina.
  4. 4Tip carefully into hot oil, turn to coat and roast 45 to 50 minutes, turning once. Add garlic and rosemary for the last 10.
Serve it like this

Pile into a warm dish and sprinkle with flaky salt and rosemary. Serve alongside any roast.

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Make it a meal

What goes with Roast potatoes: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
With a main Roast beef and Yorkshire puddings150 min
With a main Roast lamb with rosemary and garlic150 min
With a main Roast turkey with gravy240 min
To drink Lemon barley water30 min
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