Go Back Email Link
–+ servings
Browned crispy English Roasted Potatoes fresh from the oven.
Print Recipe
5 from 1 vote

English Roasted Potatoes

Crispy on the outside, creamy on the inside!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Sides
Cuisine: English
Servings: 6 servings
Calories: 265kcal
Author: Carolyn Hetke

Ingredients

  • 3 lbs russet potatoes peeled and quartered lengthwise
  • 3 Tbsps vegetable oil
  • 1 tablespoon olive oil sub duck fat if you have it!
  • Kosher salt
  • 6 cloves garlic crushed (Optional)
  • 2 sprigs fresh rosemary optional

Instructions

  • 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.

Nutrition

Calories: 265kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Sodium: 12mg | Potassium: 958mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg