Crunchy Roast Potatoes Recipe

Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 2.5 kg of white potatoes of your choice peeled and cut in half width-ways.
  • Salt
  • 2 sprigs of rosemary
  • 1 tbsp of plain flour
  • Enough oil to coat the bottom of the roasting tray by half a cm


  1. Preheat an oven to maximum and place a shallow roasting tin with the oil on the bottom shelf (usually underneath your main roast which will go on the center shelf) to get piping hot.
  2. Rinse the peeled potatoes in water to drain off the excess starch and boil the potatoes in a pan of salted water until they come to a boil for 2-3 minutes.
  3. Drain the potatoes and let the steam evaporate off. Getting as much water off the potatoes will increase the likelihood of them crunching up.
  4. Dust a tablespoon of plain flour and a teaspoon of salt over the potatoes, and jumble them about in the colander, fluffing them up as well in the process. Make sure you top before they fall to bits. You can skip this step with King Edwards and they'll disintegrate.
  5. Take the tin out and very carefully tumble the potatoes in the hot fat, cut flat side down so it looks like a landscape of golden hills, and give them a quick baste with a spoon.
  6. Roast at 200 degrees Celsius (390 degrees Fahrenheit) for half an hour. Then turn them down to 180 (356), turn them so the cut side is facing up, and add in the garlic and herbs for an hour with the roast. It's a good idea to get these in the oven just as you get your joint in the oven to brown off, and then cook with the roast.
  7. The big secret here is time. Give your potatoes lots of time in the oven to get brown. If you need to take the meat out and the roasts are still pale, turn the oven back up to 200 and give them another 15 minutes.