Ingredients
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6 - 9
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1/4 - 1/2
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Directions
Classic Roast Potatoes,Roast potatoes are a weekly institution in most British families and households. When it’s time for that Sunday lunch, it’s time for roast potatoes. For the very best results it’s important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what’s needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.,Wow, these were wonderful. We really enjoyed the potatoes prepared this way. I had really large Yukon Gold potatoes so I quartered them. Never used flour before, but I will again. They worked beautifully in this recipe, were crisp and crunchy on the outside and tender and fluffy on the inside. Thank you for sharing this quick and easy to make recipe, which I will make often. Made for What’s on the Menu? Tag Game 2015.
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Steps
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1
Done
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Preheat Oven to 400f. |
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2
Done
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Peel the Potatoes and Halve Lengthways. |
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3
Done
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Place in a Saucepan and Cover With Cold, Salted Water. |
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4
Done
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Bring to the Boil and Then Simmer For 5 to 6 Minutes. |
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5
Done
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Drain in a Colander and Leave to Stand For 2 to 3 Minutes Before Shaking the Colander Gently. |
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6
Done
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This Will Begin to Break Down the Edge of the Potatoes. |
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7
Done
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These Slightly Rough Edges Will Become Crisp and Crunchy During the Roasting. |
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8
Done
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Heat a Frying Pan With 1/4 Inch of Oil or Melted Lard. |
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9
Done
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Once It's Hot, the Potatoes Can Be Lightly Rolled in the Seasoned Flour, Shaking Off Any Excess. |
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10
Done
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Fry the Potatoes in the Oil, Turning Occasionally Until Completely Golden Brown. |
