Crispy on the outside, creamy on the inside – English Roasted Potatoes are the best!
I don’t know how these escaped me all my life?? My Mom’s cooking is probably best described as English but it didn’t extend to English Roasted Potatoes.
Simple to make but with an extra step. You parboil the whole potatoes and then shake them in the pan so they get a bit roughed up on the outside. Then you coat them in hot oil and roast them.
Totally worth the extra steps when you bite into them and there is a nice crispy outside and a creamy tender inside.
That’s all there is to it!
These are great with any kind of roast meat, gravy or no gravy!
English Roasted Potatoes
- 3 lbs russet potatoes peeled and quartered lengthwise
- 3 Tbsps vegetable oil
- 1 Tbsp olive oil sub duck fat if you have it!
- Kosher salt
- 6 cloves garlic crushed (Optional)
- 2 sprigs fresh rosemary optional
- Preheat oven to 425°.
- Peel potatoes and cut into large chunks.
- Put potatoes in a large pot of well salted water and bring to a boil. Reduce heat and simmer 8-10 minutes so outside is tender and inside is firm.
- Drain potatoes and allow to sit in the pot a couple of minutes for excess liquid to steam off. Shake pot so potatoes shift around and develop a rough outer edge. (Be careful not to break potatoes into pieces.)
- Heat combined oils in the bottom of a roasting pan in the oven for about 10 minutes. Add the potatoes in a single layer and stir them gently to coat them in the hot oil.
- Roast about 40 minutes, stirring every 10 minutes. (If they are not turning brown after 15 minutes increase the over to 450°.
- If using garlic and rosemary add them during the last 10 minutes of roasting.
- Garnish with kosher salt. Serve on a platter with garlic and rosemary if using.