These roasted potatoes are perfectly crispy, crunchy and full of flavour.
They’re so simple and easy to make and I’m going to share with you how.
Welcome to recipes by Carina where I show you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
I also have a few other potato recipes, perfect fluffy mashed potatoes and creamy indulgent
potato bake if you’re looking for something a little different.
To start you’re going to need some potatoes.
There are a few tips and tricks to getting the perfect roast potato and the first one
being the type of potatoes you are using.
There are two main categories, waxy and starchy.
Waxy potatoes are great for salads, stews, or just boiling as they hold together really
well and have a firmer texture but for this recipe you’ll need a starchy potato.
Starchy potatoes have a higher starch content than waxy and starch is the main reason for
your potatoes having the fluffy creamy texture in the centre.
So an important tip here is to use starchy potatoes.
Look out for the packaging and it should tell you what they’re best used for.
Popular varieties of starchy potatoes include yukon golds, agria, and russet, but there
are so many different varieties.
I’m using pre washed potatoes here so I’m going a head and peeling them but if you aren’t
give them a good scrub with cold water to remove any dirt.
For the best texture and crunchiness to your potatoes I do recommend peeling the skin off
but if you would prefer to leave it on you completely can.
If you would like the full recipe for these perfect roasted potatoes it will be on my
website as well as the full measurements in the description box below.
Don’t forget to subscribe to my channel and check out my mash potato and creamy potato
bake recipes.
Using a sharp knife slice your potatoes in half, quarters or thirds.
This all depends on the size of your potatoes and what size you want your roasted potatoes
to be.
You can even leave them whole if you would prefer but usually the larger you leave them
the longer they will take to cook.
I’m using medium sized potatoes so I’m slicing each in half.
It’s not the most important thing to make sure your potatoes are the exact same size
as they will all cook completely.
They’ll be in the oven for over an hour so as long as a few aren’t three times the
size of the rest you won’t have any issues.
Place your potatoes in a large saucepan and fill the pot with water until it covers the
potatoes.
If you are prepping this dish in advance you can get them to this stage and put the saucepan
with the potatoes and water into the fridge until you are ready to cook them.
Place the saucepan over high heat and bring to the boil.
Our aim here isn’t to cook the potatoes fully, just to soften the outside.
There are two main reasons why we are doing this, the first is to rough up the edges of
the potatoes and the seconds is to dry them out.
Boiling the potatoes to dry them out may seem a little odd but once they are drained any
excess water will steam off leaving a dry outside which is one of the tricks to getting
them super crispy.
This should only take about 10 minutes so while the potatoes are boiling in a large
baking dish add your oil and butter.
With roast potatoes I like to use both as I think the butter really adds a great flavour
but you can just use oil if you would prefer.
It’s not a great idea just to use butter though as it at such a high heat it tends
to burn.
Add your oil and butter to the baking dish, I’m using about a tablespoon of vegetable
oil and a couple of tablespoons of butter.
Place the baking dish in your hot oven to melt and heat the oil and butter so you get
a good sizzle when adding the potatoes.
After about 10 minutes check on your potatoes.
Using a knife, pierce a potato and if the knife easily sinks in just a few centimetre
or half an inch the potatoes are ready to be roasted.
Drain the potatoes in a colander and leave them for a minute or two until they stop dripping
and steaming.
You want to remove as much water as possible here so it’s important that you give them
enough time to properly dry.
The next trick to getting the perfect roast potatoes is roughing up the edges.
You want to create an uneven surface as a smooth potato just won’t get crispy, all
those rough parts are where it’s going to get so crunchy and perfect.
The easiest way to do this is to just shake them around in the colander.
Don’t be afraid of damaging the potatoes here, they won’t bruise and they shouldn’t
fall apart as they aren’t fully cooked yet.
Remove your hot baking dish from the oven and pour in your potatoes, giving them a quick
shake around to coat in the hot butter and oil.
Season with a really decent amount of salt, adding it now it will stick to the potatoes
instead of when they are cooked.
These are ready to be roasted now but there are a few options for adding more flavour.
I like to add a bit of garlic and some herbs.
The garlic doesn’t need to be prepped at all, just throw 3 to 4 whole cloves in, no
need to peel as when they roast the flavour should infuse through the skin.
Rosemary is the more traditional herb to use with roasted potatoes but I always find it
very strong so I’m going with a few sprigs of thyme.
You can use a mixture of both, it’s completely up to you.
Use a spoon to toss everything together so the potatoes are well coated and place them
into a 200C or 400F oven for about an hour and 10 minutes.
They will need a toss half way through but these are really low maintenance once they
are in the oven so just set a timer and forget.
These roasted potatoes make the perfect side dish to nearly any meal.
Don’t forget to check out my perfect mashed potatoes and indulgent creamy potato bake.
Thank you so much for watching, I hope you enjoyed this recipe and I’ll see you in
my next video.