I fondly remember enjoying the best Roast Potatoes made this way as a child at my Grandma’s and I have made them this way ever since! Simply the best Roast Potatoes and so perfect, so easy!
I thought I would share my method of roasting potatoes – this results in a delicious crunchy outside and soft fluffy inside in no time at all. You can also do Kumara or Sweet Potato this way and it takes even less time.
The secret to the perfect roast potato is to par boil them first, this creates a lovely soft outer layer that the oil and butter can absorb into creating the perfect crunch! You often hear people refer to things being twice baked, well this is the same concept!
Once the potatoes are par baked, just until the outside begins to soften you then drain and add flour to the saucepan, using the lid firmly held in place you give the entire pan a big shake to coat the potatoes.
This also means they will get slightly roughed up in the process creating little crevices for even more crunch!
The next in my recipe is to cook in a combination of both oil and butter. The oil means that the butter will not burn but it helps create the lovely golden brown look and a delicious taste! Since you have par baked the potatoes they also do not take as long to bake.
I like to add a little cumin seeds to mine, this adds a gorgeous flavour, but they are just as good left plain and served salted. This is such an easy recipe, but everyone simply loves these!
If you are a fan of potato dishes then you must try this divine recipe for the Best Ever Scalloped Potatoes! Simply divine
I have not included quantities as it depends if you need 2 or 10 potatoes or have a small or large roasting dish! The method is the same, so just adjust the quantities to suit your needs.
Onto the recipe for my Easy Perfect Roast Potatoes
Easy Perfect Roast Potatoes
Delicious roast potatoes, I have not included quantities so you can make this for any number of potatoes.
Ingredients
- Agria or other suitable Roasting Potato
- Flour
- Oil
- Butter
- Salt
- (Optional) Cumin Seeds or Rosemary
Instructions
- Pre heat the oven to 220C Bake (425F)
- Peel potatoes and cut to desired size (I usually make them approx. 2 inches round) usually in half or thirds for a medium to large potato.
- In a large pot or saucepan cover the potatoes with water and set to boil.
- Once boiling leave for approx. 8-10 minutes or until the potato just starts to cook - you can usually see that the outside layer of the potato changes colour from the rest and this is the time to take it off the heat.
- Drain potatoes and return to the saucepan.
- Add a few Tablespoons of flour to the pot and put the lid back on the potatoes and holding lid firmly shake pot to cover potatoes fully in flour.
- This is also the time to add the cumin seeds with the flour if you like - adds a lovely flavour, 1 teaspoon is plenty.
- Set potatoes aside while you add oil to the roasting dish - just enough so that once melted it will cover the entire base of the dish and heat this in the oven for a few minutes until hot.
- Remove from the oven and add a few knobs of butter and pop back into the oven for only a minute, just until butter melted but not brown.
- Then add the potatoes in one layer with room between each one - using tongs as they are hot!
- Put roasting dish in the oven for 10 minutes, then turn potatoes.
- Cook for a further 10 minutes, turn again if desired and cook again for up to 10 minutes - checking occasionally.
- Remove from oven once desired colour is achieved, a lovely golden brown, on all sides of the potato.
- Lightly dust with salt and serve!
- If needed you can add a little more butter during cooking process if you think the pan is dry or the potatoes have absorbed the liquid - but not too much otherwise they will be soggy and not crispy once done.
- Serve with meat or vegetables of your choice
- Enjoy!
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking
Anna
Pam M says
I’ve been doing something like this for a while, but I par-cook the potatoes in the microwave then tip them into a (recycled) plastic bag that has flour, salt, pepper, sometimes fresh thyme leaves in it. Shake, spread onto baking tray and lightly massage olive oil over them. I heartily agree it’s certainly a great technique for delish roast spuds.
LogeethaB says
this looks amazingly easy <3
Just a Mum says
It is! Getting the right potatoes is key. Try it and let me know how you get on 🙂
LogeethaB says
Alright for sure 😀