15 November 2018

Roast Potatoes - Roasties

Roast Potatoes - Roasties - A British (and Irish) Classic / www.delightfulrepast.com

Roast Potatoes, also called Roasties, are one of the key players in the British Sunday Lunch (or Sunday Roast). Served alongside Roast Beef, Roast Pork, lamb or chicken (or my Braised Brisket), Yorkshire Pudding and two vegetables, it’s a tradition that’s unstoppable.


Roast Potatoes - Roasties (this picture - served with Braised Brisket) / www.delightfulrepast.com


You can season this any way you like, but I usually keep it classic. Since achieving the perfect texture is job one, it’s important to start with the right potato. In the UK, try King Edward, Maris Piper or another floury, rather than waxy, potato. In the US, russets work beautifully.

Use a pan large enough to allow some space between the potatoes. A half sheet pan is perfect for 3 pounds (1.36 kg) of potatoes. If your potatoes are different shapes and sizes, cut them into similar sizes and shapes for even cooking. I’m a little obsessive, though, and always pick out four nearly identical 12-ounce (340 grams) potatoes

Make only the quantity you’ll consume at that meal. Don’t make “extra” as they don’t really reheat all that well. 

Are you a roast potato fan, or is this something new for you? Once you’ve had perfect roasties, audibly crunchy on the outside and fluffy on the inside, you’ll want to have them all the time! 


Roast Potatoes -  Roasties - A British (and Irish) Classic / www.delightfulrepast.com


Roast Potatoes – Roasties


(Serves 4 to 6)

4 roughly equal size and shape russet potatoes (about 12 ounces each)
1 1/2 teaspoons salt, divided
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1/2 teaspoon coarsely ground black pepper

1 Peel the potatoes and quarter them (I often quarter them lengthwise as pictured). Place in a large pan with 1 teaspoon of salt and enough cold water to cover the potatoes. Bring to a beginning boil over high heat; reduce heat to medium, cover loosely and simmer for 5 minutes. Start the timer at the “beginning boil” stage.

2 When you first start cooking the potatoes, preheat the oven to 425F/220C/Gas7. Spread 2 tablespoons of oil in an 18x13x1-inch half sheet pan.

Note: A 13x9x1-inch quarter sheet pan is perfect for a half recipe.

3 About 3 minutes into the 5-minute simmering of the potatoes, put oiled half sheet pan into the oven.

4 Drain the potatoes thoroughly, put the lid on and shake the pan gently several times to give the potatoes a bit of a bashing to rough up their surfaces without breaking up the potato quarters. Remove the lid and leave the potatoes to dry for a few minutes.

5 Carefully place the potatoes in a single layer in the hot oil. Drizzle with (or brush on) melted butter and remaining 1 tablespoon of oil. Sprinkle with pepper and 1/2 teaspoon salt. Roast for 15 to 20 minutes. Turn the potatoes and roast for another 15 to 20 minutes; repeat once, cooking until the potatoes are well browned, crisp and tender, about 60 minutes total. Serve immediately.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean 

72 comments:

Thomas "Sully" Sullivan said...

I don’t dislike potatoes. They just don’t add enough to my life to be worth the drain on my carbo-starch quota. Was being interviewed in a broadcast studio a long time ago where the governor of Idaho – forget which one, might have been Cecil Andrus – was doing a potato commercial. When he was off mic, he did a rendition listing all the ways he could prepare a potato that I couldn’t quote here which was hysterical. Very colorful – mostly the color blue.

Jean | DelightfulRepast.com said...

I know what you mean, Sully. Only with me, it isn't potatoes I feel that way about--it's store-bought and less-than-stellar desserts. Those things just aren't "worth the drain on my [sugar] quota. I'm sure my list of all the ways I can prepare a potato isn't as "colorful" as the governor's!

Debbie - Mountain Mama said...

I love roast potatoes, yummm! Actually I love potatoes in nearly every way shape and form - that's the Irish girl in me!

Jean | DelightfulRepast.com said...

I do, too, Debbie! But really good mashed potatoes are my favorite!

Tony Grant said...

We will be making these roast potatoes to go with our Christmas dinner, Jean. Roast potatoes are an integral part of a roast dinner, Christmas dinner. I am in the process of getting the ingredients to make our Christmas cake. I have left it a bit late. Oh well, I'll just have to ,"feed," the cake with brandy, twice a day instead of once a day, when it is baked.
Do your big stores spend a fortune on Christmas advertising? John Lewis, a classy high street store over here has produced an advert with Elton John. It is the biography of his childhood and how he received a piano as a child, one Christmas. Clips of some of his early concerts and of course...
"And you can tell everybody
This is your song
It maybe quite simple but
Now that it's done
I hope you don't mind
I hope you don't mind
That I put down in words
How wonderful life is
Now you're in the world"

Slightly got off the point of roast potatoes but it is,CHRISTMAS!!!!" .....nearly.

Phil in the Kitchen said...

I love a roastie or two, of course, and I do like the look of your fine examples. I don't think I'd have the courage to talk about roasties, though. The fact is that I can't think of many foods more likely to start a major disagreement over here. You're likely to find that everyone has their favourite way and won't hear of any alternative. I did hear an argument recently over beef dripping or goose fat for Christmas roasties.

Louca por porcelana said...

They look delicious!I love potatoes in every way too.

The Joy of Home with Martha Ellen said...

Sunday roast in Britain is one of our favorites, Jean. I love roasting veggies and especially potatoes, that I adore. Unfortunately I'm on a low-carb diet now and really miss them. ♥

Jean | DelightfulRepast.com said...

Tony, yes, the advertising is massive. It used to start up after Thanksgiving (4th Thursday of November), then a bit earlier and a bit earlier, until I'm not even sure they wait until Halloween is over. I'm likely to make a fruitcake any time of year, so … have fun with that--it is fun to add brandy to it at intervals!

Jean | DelightfulRepast.com said...

Thanks, Phil. Beef dripping and goose (or duck or even chicken) fat are good, too, but I've never gotten into an argument over it! Too funny! Maybe it's best that you not blog about such a controversial food. :D

Jean | DelightfulRepast.com said...

Thank you, Maristella!

Jean | DelightfulRepast.com said...

Martha, when I think of the quantities of roast potatoes or mashed potatoes I used to eat when I was a kid … (*and* stayed skinny and energetic all the while!) but now I eat much smaller servings and less frequently. But I don't put any food that I like "off limits." But, hey, whatever works, right?

Angie Schneider said...

These roasties look amazingly crispy and utterly delicious! Wish I could eat as much carbs as I want without having to worry about my waistline :-)

Kinga K. said...

I like that kind of dishes <3

Jean | DelightfulRepast.com said...

Thank you, Angie. That would be nice, but those days are gone for many of us!

Jean | DelightfulRepast.com said...

Thanks, Kinga!

kitty@ Kitty's Kozy Kitchen said...


I'll try your roasties the next time I'm making a roast or steak, Jean! They sound utterly yummy with their fluffy interior and crunchy exterior. Thanks for sharing your recipe!

Jean | DelightfulRepast.com said...

Thanks, Kitty. Do let me know how you liked them.

Gary T. Nitta said...

Yum! My son inlaw makes some killer roasties. He learned from his Mum in England I'll have to give these a shot.

Pauline Wiles said...

I agree, Jean: it's all about the outside crunch! Delicious.

Jean | DelightfulRepast.com said...

Thanks, Gary, I hope you'll try them soon and let me know how they turned out for you.

Jean | DelightfulRepast.com said...

Thanks, Pauline. Gotta have that crunch!

Alice V said...

I love potatoes. I enjoy golden and red potatoes the most but I can do russet if they’re crispy on the outside.

Jean | DelightfulRepast.com said...

Thank you, Alice. I've never met a potato variety I didn't like!

ellen b. said...

Yum, love a potato with a crusty finish! :)

Mud Cakes and Wine said...

we are massive roast potato fans in this house #Blogstravaganza

Briony said...

I do enjoy a roast potato, I quite like them skin on though, mmmm. #blogstravaganza

Leanne said...

Jean I loooove roast potatoes, and chips, and just about any potato I've ever met! These look divine and I'll be trying your technique next time we so a roast (usually roast chicken) at our place. With Summer fast approaching it might be a while though :)

Jean | DelightfulRepast.com said...

Thanks, Ellen. Crusty is always good!

Vee said...

Oh boy howdy! That sounds good for breakfast so I am going to get started. Thanks for this method.

Jean | DelightfulRepast.com said...

MC&W, I missed out on a lot of them because I would always choose mashed potatoes over any other!

Jean | DelightfulRepast.com said...

Briony, I sometimes leave the skin on as well, but it does cut back on the surface area of that wonderful crunch!

Jean | DelightfulRepast.com said...

Leanne, thanks. But don't wait for summer to be over--just crank up the air conditioning! :D

Jean | DelightfulRepast.com said...

Vee, I've never thought of having them for breakfast! What a great idea!

Cocoa and Lavender said...

I could eat these by themselves for a meal! They look fantastic, Jean!

Jean | DelightfulRepast.com said...

Thank you, David! I must admit I've been known to make a meal of them!

Big Rigs 'n Lil' Cookies said...

These sound so delicious! My husband loves his potatoes, and I know he would love these!

Jean | DelightfulRepast.com said...

Thanks so much, BRnLC!

roughterrain crane said...

It must be great to eat roast potatoes in a warm room when it is a cold autumn day. Happy new week to you.

Jean | DelightfulRepast.com said...

RTC, thank you. Yes, it is wonderful cold-weather comfort food!

NanaDiana said...

I love these, Jean, and make them every once in a while. I like potatoes just about anyway. I just had a baked 'loaded' potato for lunch today...a complete meal in potato form. I think it is the Irish in me that loves a good potato dish.
Have a blessed Sunday- xo Diana

Jo - Cup of Toast said...

Those look delicious - I am a big fan of roast potatoes! Thank you for sharing with #Blogstravaganza :)

Lisa Pomerantz said...

This looks so yummy, and has been bookmarked in my recipes file. Thank you for #blogcrush -ing my eating disorder post! I hope it helps many people. xoxo

Jean | DelightfulRepast.com said...

Thank you, Diana! I'm with you--I can make a meal out of a potato any day! :-)

Jean | DelightfulRepast.com said...

Thank you so much, Jo!

Jean | DelightfulRepast.com said...

Thanks, Lisa. Yours was such a great post on such an important topic, I just had to share it. I'm sure it will help many people.

Margaret-whiteangel said...

Well they do look delicious. Wedges here unless they are larger..

Jean | DelightfulRepast.com said...

Thank you, Margaret. Yes, they are larger than wedges. Each of these is one-quarter of a 12-ounce potato.

Beatrice Euphemie said...

Mmmmmm! Thank you for sharing this technique - I've never been able to get mine to come out right! x Karen

Jean | DelightfulRepast.com said...

Karen, so glad I could help! It seems a little "fussy" at first, but once you get the technique down, you can't miss!

handmade by amalia said...

I have to admit that I've never been able to produce a really good roast potato, not sure why. I have to give your recipe a try, it looks very tasty. Thanks for sharing, Jean.
Amalia
xo

Mrs Mummy Harris said...

Oh wow these look super scrummy!! perfect for this ridiculously cold day! Thank you for sharing this with us at #TriumphantTales. I hope to see you back next week!

Fran Back With A Bump said...

Roasties are a must in our house. My husband is a big fan of a roast dinner and our youngest very much takes after her daddy in loving the roast potatoes and gravy! #triumphanttales x

Jean | DelightfulRepast.com said...

Amalia, I'm sure you can do it! Just follow my recipe exactly, and you can't go wrong! Let me know how it goes.

Jean | DelightfulRepast.com said...

Thanks, Lianne! Yep, see you next week.

Jean | DelightfulRepast.com said...

Fran, thank you. What's not to love about potatoes and gravy?! :-)

ARoseTintedWorld said...

These look absolutely delicious! Roast potatoes really make a meal complete for me. And Yorkshire Puddings!

Jean | DelightfulRepast.com said...

Thank you so much, ARTW! And don't forget the gravy!

kateonthinice said...

You have made me crave a Sunday roast. Also highly recommend goose fat for Christmas roast potatoes. #TriumphantTales

Jean | DelightfulRepast.com said...

Thanks, Kate. Yes, goose fat! Though it's been so long since I've had it, I can barely remember.

Sandi@ Rose Chintz Cottage said...

Your roast looks sooo good, Jean, and those roasties have to be delicious! With Yorkshire pudding, that has to be a treat to sit down to. I no longer make Sunday dinner. Hubby treats me to dinner out on Sundays for which I am thankful. It's nice to have someone wait on me one day a week! I will definitely try making your roasties. I think they will go over very well. Happy Thanksgiving!

Jean | DelightfulRepast.com said...

Thank you so much, Sandi. I certainly don't make it every week--I get lazier all the time! Dinner out every Sunday sounds like a grand idea.

Daydreams of a Mum said...

Roast potatoes make a Sunday Dinner!!I could (and have) just eat a plate of just roast potatoes and gravy !!!#blogcrush

Jean | DelightfulRepast.com said...

Thanks, Daydreams! I'm the same way, can always make a meal of potatoes and gravy!

Margie said...

I somehow missed this post. These roasties are a nice, healthy alternative to fries!

Jean | DelightfulRepast.com said...

Thanks, Margie. And they are soooo much better than fries!

Noleen Miller said...

Oh my goodness those roast potatoes look absolutely delicious and drenched in that gravy - yum #TriumphantTales

Jean | DelightfulRepast.com said...

Oh, Noleen, thank you so much! There's nothing like gravy and potatoes.

Susan J Meyerott, M.S. said...

While I pre-boil chicken before putting it on the grill I have never pre-boiled potatoes prior to roasting. Great suggestion. I am definitely giving your recipe a go. As always you make the potatoes and pork with potatoes meal look so appetizing!

Jean | DelightfulRepast.com said...

Aaaww, Sue, thank you so much. Just remember not to overdo the boiling. You just want to cook the outer layer and rough it up a bit.

Dee | Grammy's Grid said...

Thank you Jean for linking up with us at the #BloggingGrandmothers End of the Year Link Party 2018! Party ends January 5, links are unlimited so feel free to add more!

Jean | DelightfulRepast.com said...

Thanks, Dee. I will.

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