Crispy British Roasted Potatoes

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How to make crispy British roasted potatoes with fluffy centres and golden, crunchy edges. A classic Sunday roast side dish.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: british

Keyword: Roasted Potatoes

Servings:

Calories: 201kcal

Preheat oven to 425 F.
Pour oil into the bottom of a roasting pan, making sure that the bottom is completely covered. Place the pan in the preheated oven to heat while you parboil the potatoes.
Peel your potatoes then cut in half and put in a pot of cold, salted water with baking soda. Bring water to a full rolling boil over high heat and boil for approximately 5 minutes.
After 5 minutes, drain the potatoes in a colander and then add back to the pot. Cover the pot with a lid and give the parboiled potatoes a good shake. The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven.
Take the preheated pan out of the oven and add the roughed up potatoes. You should immediately hear a sizzle.
Mix the potatoes in the hot oil and then put back in the oven to roast at 425 F for approximately 40 to 50 minutes, or until the potatoes are crispy and a deep golden brown. Give them a stir and a shake every 15 minutes so so to ensure an even roast.
Once they are a deep golden brown remove the pan from the oven. Use a slotted spoon to transfer the potatoes to a paper towel lined plate and generously season with salt and pepper while they are still piping hot. Serve immediately and enjoy!