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Crispy Roast Potatoes

Ultimate Crispy Roast Potatoes for Irresistible Crunch!

Crispy Roast Potatoes are a delicious side dish that everyone will love, transforming humble spuds into golden-brown crunchiness.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Weight Loss Recipes
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 kg potatoes Using fluffy varieties like Maris Piper or King Edward ensures a light, airy inside while you achieve that crunch.
  • 2 tablespoons cornflour This is your secret weapon for an extra crispy exterior!
  • 1 teaspoon salt Enhances the flavor of the potatoes and helps them boil evenly.
For the Oil
  • 100 ml rapeseed oil Opt for a high smoke-point oil for ideal roasting results; duck or goose fat works equally well for a richer taste.

Equipment

  • Large pot
  • roasting tray
  • tongs

Method
 

Step-by-Step Instructions for Crispy Roast Potatoes
  1. Preheat your oven to 200°C FAN or 220°C conventional (390°F).
  2. Peel the potatoes and cut them into quarters, leaving them a bit thicker for a standing crunch.
  3. Place your prepared potatoes in a large pot filled with cold, salted water and bring to a simmer. Cook for 8–10 minutes until just fork-tender.
  4. Drain the potatoes and return them to the pot. Sprinkle with cornflour and salt, cover, and gently shake to rough up the edges.
  5. Pour rapeseed oil into a roasting tray, about 1 cm deep, and place in the preheated oven until the oil is shimmering.
  6. Carefully add the potatoes to the hot oil and turn gently until fully coated.
  7. Roast the potatoes for 20 minutes, flip them, and continue roasting for another 20–30 minutes until golden brown and crispy.

Nutrition

Serving: 150gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 200mgPotassium: 620mgFiber: 4gSugar: 1gVitamin C: 12mgCalcium: 20mgIron: 1.5mg

Notes

These crispy roast potatoes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat frozen potatoes at 200°C (400°F) until crispy.

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