As a Brit living in the USA, people always ask me how to make roast potatoes! You might think it's difficult, but making the best British roast potatoes is surprisingly simple. In this post I share all the tricks to making perfect crispy roast potatoes every time, in just a few easy steps.
Peel and cut the potatoes into even pieces. The pieces should be around 2 inches square but don't worry if the shapes are uneven.
Place in a large saucepan and cover with cold water. Add 1 teaspoon of sea-salt to the water and bring to the boil over a high heat.
Boil for 7 minutes.
While the water is coming up to the boil, add the oil to the baking sheet and place in the oven to preheat. The oil needs to be sizzling hot when you add the potatoes.
Drain the potatoes in a colander and let them sit and release their steam for a couple minutes to get rid of any excess water.
Tip the potatoes back into the saucepan and shake well to rough up the edges. This will help them crisp up.
Next carefully take the sheet pan out of the oven and add the parboiled potatoes to the hot oil.
Turn to coat them in the oil then make sure they are evenly spaced in a single layer. Be careful not to splash yourself with hot oil.
Season well with sea salt.
Bake for 25 minutes, turning once with large metal spatula.
Roast for a further 25 minutes or until potatoes and golden brown and crispy.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.