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a black oven tray with crispy golden roasted potatoes on top with a few sprigs of rosemary

Roast Potatoes

Author: Yasmin Henley
1301kcal
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Prep 15 minutes
Cook 45 minutes
Total 1 hour
An easy, no-fuss roast potatoes recipe that results in beautifully crispy outsides and fluffy insides every time.
Servings 1.5 kg
Course Side Dishes
Cuisine British

Ingredients

  • 1.5 kg Maris Piper Potatoes
  • 4 tablespoon vegetable oil
  • 1 teaspoon baking soda
  • 1 tablespoon plain flour
  • 2 tablespoon roast potato seasoning (semolina, salt, pepper, dried oregano, dried rosemary, onion powder, garlic powder)
Garlic & Rosemary Dressing
  • 3-4 sprigs fresh rosemary
  • 2 cloves of garlic minced
  • 1 lemon zest
  • 2 tablespoon EVOO
  • Salt & pepper to taste

Method

  1. Preheat your oven to 220C.
  2. Peel your potatoes and chop them into large chunks.
    1.5 kg Maris Piper Potatoes
  3. Place the potatoes in a large saucepan, and pour over just-boiled water so that the potatoes are fully submerged. Add the baking soda.
  4. Parboil the potatoes until you can just pierce them with a knife (about 10 minutes).
  5. In the meantime, add your oil to a large baking tray (two, if needed - you want to avoid over-crowding the potatoes) and pop in the oven for 5 minutes so the oil can heat up.
    4 tbsp vegetable oil
  6. Mix your potato seasonings, salt and pepper, baking soda, and the flour.
    1 tsp baking soda, 1 tbsp plain flour, 2 tbsp roast potato seasoning, Salt & pepper to taste
  7. Drain the potatoes and give the saucepan a shake (lid on!) to rough them up, creating lots of fluffy edges that will get crispy in the oven. Leave to steam-dry for 5 minutes.
  8. Remove the baking tray from the oven and carefully tip the potatoes into the tray - tip away from you to avoid the hot oil splashing up and burning you.
  9. Sprinkle the flour and seasoning over the potatoes, carefully flipping each one, ensuring every potato is coated.
  10. Roast the potatoes in the oven for 25 minutes.
  11. Mince your garlic and chop the fresh rosemary finely, then combine in a bowl with the lemon zest and extra-virgin olive oil.
    3-4 sprigs fresh rosemary, 2 cloves of garlic, 1 lemon, 2 tbsp EVOO
  12. Remove the potatoes from the oven and coat them in the garlic and rosemary dressing, flipping halfway to ensure they're evenly coated.
  13. Roast them for another 20 minutes or until beautifully golden and crispy.
  14. To make them really extra, top them with chopped fresh rosemary, oregano, and parsley and a squeeze of lemon juice at the end.

Nutrition

Calories1301kcalCarbohydrates187gProtein22gFat56gSaturated Fat8gPolyunsaturated Fat23gMonounsaturated Fat22gTrans Fat0.2gSodium792mgPotassium4333mgFiber24gSugar10gVitamin A42IUVitamin C237mgCalcium149mgIron9mg

Notes

These roast potatoes are best served immediately, but can also be kept in the fridge for up to 5 days in an airtight container, and are great enjoyed hot or cold!
Fluffing up the potatoes after par-boiling and adding the par-boiled potatoes to a hot pan with hot oil are two key parts of getting perfectly crispy potatoes, so don't skip these! Keep in mind that the bigger your potatoes are cut, the longer they may take to roast (equally, if you like small roasties then your cooking time may be less!).
If you prefer, you can use a store-bought roast potato seasoning plus a little plain flour instead of making your own seasoning.

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