Crispy Roast Potatoes | coated in flour + prep ahead

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Peel the potatoes and quarter the large ones; cut small potatoes in half.

Add the potatoes to a large pan filled with boiling hot water and set to high heat; leave for 12 minutes from the time you add them.

Drain the pan over a large colander and shake them around to fluff up the edges.

Place the colander resting on top of the saucepan and leave to steam dry for about 10-15 minutes.

Add the potatoes to a large mixing bowl and add some flour; toss through.

Add more flour and toss again, repeating until all the flour has been used up.

Add olive oil to an extra large roasting pan and add in the potatoes; turn each piece in the oil until fully coated.

Leave a little gap around each potato; if the pan is crowded, you can cook double the amount but will need to cook for at least an extra 10 minutes.

Crush some garlic with the back of a spoon until they split open and add them into the gaps in your pan.

Nestle in sprigs of thyme or rosemary, then sprinkle over sea salt.

Transfer to the oven and roast for 65 to 80 minutes, depending on the quantity, turning halfway.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens