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.

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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.

Comments 10 comments

sandarya profile image

sandarya 5 years ago from Bangalore, India

Nice and yummy, going to try this...!


The Dirt Farmer profile image

The Dirt Farmer 5 years ago from United States

Have never added the flour before! Will have to try this. Thanks!


frogyfish profile image

frogyfish 5 years ago from Central United States of America

Have roasted potatoes with herbs and olive oil, but your crunchy recipe sounds great. I perceived an unspoken shortcut when you put the flour on the potatoes in the pot and shook around to coat. Neat idea!! I will have to try your recipe. Thanks for sharing your tips!


InTuneWithCooking profile image

InTuneWithCooking 5 years ago from Australia Author

You're welcome frogyfish, I hope that you enjoy them! And so sorry for the late reply to you sandarya and dirt farmer, thanks for stopping by and I hope you enjoy them also.


bizzymom profile image

bizzymom 4 years ago from New York

Sounds delicious and easy. Thanks for sharing.


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

Thanks bizzymom!


carol7777 profile image

carol7777 4 years ago from Arizona

I love anything crunchy so I will have to try these. Guess the flour helps the crunchiness.


InTuneWithCooking profile image

InTuneWithCooking 4 years ago from Australia Author

Potatoes are one of my favourites, and these are great! Thanks for stopping by to read my recipe carol :)


tirelesstraveler profile image

tirelesstraveler 2 years ago from California

This explains why so many places with potatoes on the menu have gluten on them. Will give them a try with an alternative flour. Nice hub.

You were one of my first 100 followers on Hub Pages and I am visiting to see how many of the firsts are still around. Best to you.


InTuneWithCooking profile image

InTuneWithCooking 2 years ago from Australia Author

Ha, thanks tirelesstraveler. I drop in from time to time still.

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