Mum's Extra Crispy Roast Potatoes
Mum's Extra Crispy Roast Potatoes
Ingredients
- 2 pounds potatoes, Maris Piper recommended, or similar variety suitable for roasting, peeled and chopped into various shapes and sizes
- as needed boiling water, to cover potatoes
- as needed salt, plenty
- 1/2 teaspoon bicarbonate of soda
- as needed flour, plenty, quite a lot
- as needed roast potato seasoning, generous amount, Waitrose brand shown
- as needed vegetable oil, enough to coat the bottom of the roasting pan
Instructions
- 1
Peel the potatoes. Chop them into various shapes and sizes to ensure a mix of textures.
⏱️ 10 min
- 2
Place the chopped potatoes into a large pot. Pour boiling water over them until they are fully covered. Add plenty of salt to the water. Bring to a boil and cook for about 5 minutes.
⏱️ 10 min
- 3
After 5 minutes of boiling, add 1/2 teaspoon of bicarbonate of soda to the pot. The water will become foamy. Continue to boil the potatoes for another 10 minutes, or until they just start to get a little bit soft.
⏱️ 10 min
- 4
While the potatoes are boiling, preheat the oven to a high heat (e.g., 220°C / 425°F). Place an empty roasting pan (preferably one with ridges) on the top shelf of the oven to get nice and warm.
⏱️ 15 min•🌡️ 220
- 5
Carefully drain the boiled potatoes. Add plenty of flour to the pot with the drained potatoes. Place the lid on the pot and shake vigorously to rough up the edges of the potatoes. This creates more surface area for crispiness.
⏱️ 3 min
- 6
Add a generous amount of roast potato seasoning to the floured potatoes. Shake the pot again to distribute the seasoning evenly.
⏱️ 2 min
- 7
Remove the hot roasting pan from the oven. Pour vegetable oil into the hot pan, ensuring there is enough to coat the bottom. Return the pan with the oil to the oven until the oil is bubbling hot.
⏱️ 5 min•🌡️ 220
- 8
Carefully remove the pan with the bubbling hot oil from the oven. Add the floured and seasoned potatoes to the pan, ensuring they are spread out evenly. Place the pan back into the very hot oven for a good 45 minutes.
⏱️ 45 min•🌡️ 220
- 9
After the initial 45 minutes, remove the pan from the oven. Using tongs and a spoon, turn the potatoes. A top tip is to move the potatoes from the corners to the middle, and vice versa, to ensure even crisping. Return to the oven for another 30-45 minutes, or until golden brown and extra crispy.
⏱️ 35 min•🌡️ 220
Kitchen Tools
Nutrition Facts (per serving)
Mum's Extra Crispy Roast Potatoes
- 2 pounds potatoes, Maris Piper recommended, or similar variety suitable for roasting, peeled and chopped into various shapes and sizes
- as needed boiling water, to cover potatoes
- as needed salt, plenty
- 1/2 teaspoon bicarbonate of soda
- as needed flour, plenty, quite a lot
- as needed roast potato seasoning, generous amount, Waitrose brand shown
- as needed vegetable oil, enough to coat the bottom of the roasting pan
Instructions
- 1
Peel the potatoes. Chop them into various shapes and sizes to ensure a mix of textures.
⏱️ 10 min - 2
Place the chopped potatoes into a large pot. Pour boiling water over them until they are fully covered. Add plenty of salt to the water. Bring to a boil and cook for about 5 minutes.
⏱️ 10 min - 3
After 5 minutes of boiling, add 1/2 teaspoon of bicarbonate of soda to the pot. The water will become foamy. Continue to boil the potatoes for another 10 minutes, or until they just start to get a little bit soft.
⏱️ 10 min - 4
While the potatoes are boiling, preheat the oven to a high heat (e.g., 220°C / 425°F). Place an empty roasting pan (preferably one with ridges) on the top shelf of the oven to get nice and warm.
⏱️ 15 min•🌡️ 220 - 5
Carefully drain the boiled potatoes. Add plenty of flour to the pot with the drained potatoes. Place the lid on the pot and shake vigorously to rough up the edges of the potatoes. This creates more surface area for crispiness.
⏱️ 3 min - 6
Add a generous amount of roast potato seasoning to the floured potatoes. Shake the pot again to distribute the seasoning evenly.
⏱️ 2 min - 7
Remove the hot roasting pan from the oven. Pour vegetable oil into the hot pan, ensuring there is enough to coat the bottom. Return the pan with the oil to the oven until the oil is bubbling hot.
⏱️ 5 min•🌡️ 220 - 8
Carefully remove the pan with the bubbling hot oil from the oven. Add the floured and seasoned potatoes to the pan, ensuring they are spread out evenly. Place the pan back into the very hot oven for a good 45 minutes.
⏱️ 45 min•🌡️ 220 - 9
After the initial 45 minutes, remove the pan from the oven. Using tongs and a spoon, turn the potatoes. A top tip is to move the potatoes from the corners to the middle, and vice versa, to ensure even crisping. Return to the oven for another 30-45 minutes, or until golden brown and extra crispy.
⏱️ 35 min•🌡️ 220