Crunchy Roast Potatoes
Our family just love potatoes! Mashed, baked, stuffed, scalloped, in a salad, fried...you name it, we love it. But when it came to roasted, I always found it hit and miss when trying to get the perfect one...that was until I stumbled upon a nice little secret. It may not be a secret, I'm not sure, but I'd never heard of it before and decided to give it a try. They turned out to be the best I'd made so far! So I'm here to share it with you today.
Flour. That's it. Plain flour, and make sure you use salted water when cooking the potatoes. The salt and flour helps to create a nice crispy crust on the outside of the potato while the inside stays nice and fluffy.
Ingredients
1 kg Potato
1 tbsp Plain Flour
Salt
4 tbsp of Olive Oil
Method
Pre heat your oven to 200c.
Peel and chop your potatoes into the desired size you want. Smaller ones I just halve and the larger ones I cut into quarters. The more edges you have on them, the more crispy bits you get.
Place them into a pot of generously salted cold water. I have found that salted water helps to also create a crunchier potato once roasted. Bring to the boil, then simmer for 5 - 10 minutes or until they are just cooked but still retain some firmness when pierced with a metal skewer or fork. If they're too cooked they will just fall apart during the next step.
Drain the potatoes and return to the pot, cover with the lid and let rest for 5 mins to dry out. You want to let as much steam out of the potato before roasting or it will not get the desired crunch.
Sprinkle the flour over the potatoes, place the lid on and shake the pot to coat all the potatoes in the flour. This also scuffs up the edges and you get those nice crunchy bits that make a good roast potato.
Place a heavy based roasting tray on the stove top and heat the oil until hot but not smoking, and carefully place the potatoes in the tray, turning them in the oil to get a nice coating over them.
Now place them into the oven for around 45 minutes, or until cooked, golden and crispy, remembering to turn them a few times and shake the tray to prevent them sticking.
