The best roast potatoes are made by parboiling the potatoes first, then roughing up their edges to create crunchy bits. After draining, coating them lightly with flour adds an extra-thick crispy layer. Preheat a roasting pan with oil in a hot oven (around 220°C or 425°F) and roast the potatoes in a single layer without overcrowding. Turn them occasionally, roasting for about 45 minutes until golden and crispy outside and fluffy inside. Using a heavy pan like cast iron and any type of potato works well. Season with salt and optionally add garlic or herbs for extra flavor.
Key Steps
- Peel and cut potatoes into smaller pieces.
- Parboil for 2 minutes to soften edges.
- Drain and shake to rough up edges.
- Toss with a little flour.
- Preheat roasting pan with oil at 220°C/425°F.
- Roast potatoes in pan without overlapping for about 45 mins.
- Turn occasionally for even crisping.
- Season with salt and optional herbs or garlic.
This method ensures fluffy, soft inside and super crunchy outside roast potatoes, ideal for a perfect roast meal.
