Golden and crisp on the outside with soft, fluffy centers, these traditional British roasted potatoes are the ultimate comfort side dish. A staple alongside Sunday roast beef or lamb, they’re equally delicious served with roast chicken, grilled meats, or even fish. Parboiling the potatoes before roasting ensures that irresistible contrast of crunchy edges and tender insides, while roasting them in hot oil or duck fat gives them a rich, savory flavor. Simple yet unforgettable, this recipe proves why roasties remain a beloved classic.
INGREDIENTS:
4 – 6 large russet or Idaho potatoes
2 teaspoons salt
2 teaspoons pepper
1⁄2 cup (or so) vegetable oil, duck fat, or melted butter mixed with a little vegetable oil (or enough to cover the bottom of a roasting pan)
METHOD:
Preheat oven to 400°F. Pour enough oil into a roasting pan to cover the bottom. (Make sure to use a roasting pan large enough to spread potatoes in one layer.)
Bring a large pot of salted water to a boil.
In the meantime, peel potatoes; cut them into large chunks. Add to boiling water, bring back to a boil, then simmer potatoes for 5-6 minutes to soften slightly.
Using a colander, drain potatoes and set aside to dry. (Do not rinse in cold water.)
Place roasting pan in oven and heat until oil is hot.
Place potatoes in the roasting pan and turn potatoes to coat them evenly with oil. Sprinkle with salt and pepper. Roast for 25 minutes or so, and turn potatoes gently. Roast for another 30-40 minutes or so, or until crispy and golden.
