Crunchy roast potatoes

Name: Crunchy roast potatoes
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: British
Ingredients: 2kg Maris piper or King Edward potatoes peeled and cut to similar size; 4 tbsp groundnut or rapeseed oil; 2 tbsp plain flour; 3 tsp English mustard powder; to serve sea salt flakes

Published: December 19, 2014 at 2:32 PM

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Serves 6

Easy

Total time: 1 hr and 20 mins

A star rating of 4 out of 5.1 ratingRate

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These might be our best-ever roasties. Crunchy and golden on the outside and fluffy in the middle, this classic side dish is a must for a Sunday roast.

Vegetarian

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Alternatives

Complete the dish

Try these crunchy roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and parmentier potatoes.

Ingredients

Nutrition

2kg Maris piper or King Edward potatoes

peeled and cut to similar size
4 tbsp groundnut or rapeseed oil
2 tbsp plain flour
3 tsp English mustard powder
to serve sea salt flakes

Nutrition: per serving

kcal335
fat8.6g
carbs60.7g
fibre4.4g
protein7.6g
salt0.05g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Put the oil in a solid, shallow roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well, then shake around in the colander to rough up the edges a bit. Mix the flour and mustard powder, sprinkle over the potatoes and toss to coat. Tip the potatoes carefully into the hot oil and turn them over so each one is coated.
step 2

Put back in the oven for 50 minutes to 1 hour or until crisp, golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.

Check out our roast potatoes recipes here...

Garlic and rosemary roasties

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A star rating of 4 out of 5.1 rating

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