Foolproof Crispy Roast Potatoes

5 from 1 vote

Prepare these the day before for easy entertaining.

Prep Time20

Cook Time1 35

Resting time8

Total Time9 55

Course: Sides

Cuisine: British

Servings: servings

Calories: 409kcal

Add potatoes to a large pot. Almost cover potatoes with salted water. Bring potatoes to a boil. Boil about 20 minutes. Check the whole potatoes. You want them to be fork tender. Do not over cook. Allow more boiling time if they are still hard.
When whole potatoes are fork tender, remove all but the 4 halves of potatoes and set aside to cool. Continue to cook the remaining 4 chunks until they are very well done.
Reserve 1 cup of the potato water (you may not need it all). Drain the 4 chunks and mash or rice them finely. Add as much of the potato water as necessary to make a thick paste.
When the par boiled potatoes are cool enough to handle, roll them in the paste to cover completely. You may want to use your hands to form the paste around the whole potatoes. Transfer coated potatoes to a parchment lined tray and refrigerate overnight.
The next day preheat oven to 350°. Add a splash of vegetable oil to the bottom of a baking dish. Heat the pan in the oven and when oil is sizzling hot carefully add the potatoes in a single layer and turn them carefull to coat with oil.
Lightly season with salt if desired and roast undisturbed for 40 minutes. Turn the potatoes, increase the oven to 400°. Roast a further 10 - 12 minutes, turn the potatoes again and roast a further 10 - 12 minutes or so until they are golden all over. (Check potatoes at 400° after 10 minutes. If they are golden go with the shorter roasting time.)
Transfer to a platter and serve.