You know when you go to a restaurant for a sunday dinner, how disappointing is it when the roasties aren’t crispy! They’re just a bit browned and chewy at the edges, instead of having that satisfying crunch. So disappointing!! Nope, give me homemade roasties any time. I want that crunchy exterior you can only get from fluffing up those edges and letting them bubble away in hot fat, with a fluffy, light interior. And the crispy bits in the bottom of the roasting pan? I want those too. Eaten with a sprinkling of salt flakes. They’re the bonus bits. Salty, crispy morsels, that crunch all the way through when you bite into them. It’s amazing how much a potato cooked in oil with salt can make me salivate at my keyboard.
How to make Roast Potatoes
We start by boiling the potatoes in plenty of water for about 8-9 minutes. This may sound like a long time to par-boil potatoes, but this is how you get the extra fluffy edges that will crisp up in the oven later. Drain the potatoes in a colander and give them a really really good shake - so it looks like they’re on the verge of falling apart. Place in shimmeringly hot oil in the oven for 30-35 minutes, turning once or twice until crisp, crunchy and golden. Sprinkle with Maldon salt (the BEST for roasties) and a few fresh thyme leaves. These roast potatoes are part of my ‘How to make a Roast Beef Dinner step-by-step timeplan’ post. Check it out for easy to follow instructions on making a mouthwatering roast beef dinner!
More Delicious Potato Side Dishes
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