Perfect Roasties - Roast Potatoes for English Sunday Lunch Recipe

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Perfect Roasties - Roast Potatoes for English Sunday Lunch
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Ingredients
4
Count
Nutrition
383
Calories
Total time
16
Minutes
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Ingredients:

  • 20 medium size potatoes, peeled and cut into even sized pieces
  • vegetable oil , to coat roasting pan or goose fat or duck fat, melted to coat roasting pan
  • 1 tbsp plain flour

Directions:

  1. Par-boil the potatoes first.
  2. Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up.
  3. Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready.
  4. Heat the oil first.
  5. In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than 1/2 cm or 1/4 inch deep.
  6. Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking.
  7. Timing.
  8. The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 1/4 to 1 1/2 hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt.
  9. (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!).
  10. Roasting tin.
  11. I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes.
  12. Temperature.
  13. Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.53 Kcal (1602 kJ)
Calories from fat 2.89 Kcal
% Daily Value*
Total Fat 0.32g 0%
Sodium 273.11mg 11%
Potassium 1463.39mg 31%
Total Carbs 88.22g 29%
Sugars 17.33g 69%
Dietary Fiber 13.17g 53%
Protein 8.86g 18%
Vitamin C 8.7mg 14%
Vitamin A 4.3mg 144%
Iron 4.4mg 25%
Calcium 134.6mg 13%
Amount Per 100 g
Calories 87.78 Kcal (368 kJ)
Calories from fat 0.66 Kcal
% Daily Value*
Total Fat 0.07g 0%
Sodium 62.67mg 11%
Potassium 335.79mg 31%
Total Carbs 20.24g 29%
Sugars 3.98g 69%
Dietary Fiber 3.02g 53%
Protein 2.03g 18%
Vitamin C 2mg 14%
Vitamin A 1mg 144%
Iron 1mg 25%
Calcium 30.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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