The Classic British Roasties are the ultimate roast potato, fluffy on the inside, crispy on the outside. A perfect side dish to any meal!
About 5 years ago I married a lovely man from the north of England who I somehow convinced to move to Texas with me. While he is a big fan of the food here he occasionally gets a hankering for a taste of home and sometimes I indulge him.
For those of you who have never had a British Roastie, these scrumptious roasted potatoes are a key component of any quality Sunday Lunch and are oddly incredibly difficult to find here in the U.S.
A true roastie is basically a par-boiled, "roughed-up" potato cooked in fat in an extremely hot oven until the insides are soft and fluffy and the outside is crunchy, crispy perfection.
They are not at all difficult to make so give them a try and spruce of your Sunday lunch, or dinner, any day of the week!
Check out other British & Irish Inspired Recipes from The Jam Jar Kitchen!
- Cutting board and knife
- Potato peeler
- Steel, slotted spoon: I recommend this Oxo Slotted Spoon.
- Roasting Pan: I love this cast iron dish from Le Creuset.
- Potatoes: I love using mini Yukon gold potatoes but you can use any other waxy potato of your choice. If you can't find the smaller versions then simply cut them in quarters instead of in half.
- High smoke point oil or fat: The smoke point of an oil or fat is basically the temperature at which is stops shimmering and starts smoking. Because you will be cooking these potatoes at a high heat, you want to use a high smoke point oil, such as Sunflower Oil or Avocado Oil, or a quality fat or lard, such as goose fat, to cook the potatoes in. Olive oil will NOT work well in this recipe.
- Salt & Pepper
Tips & Tricks to Perfect British Roasties
Rough Up the Potatoes: After parboiling you really want to give the potatoes a good shake to rough them up. All the little jagged edges will fry up during the roasting process making your roasties extra crispy.
Don't Crowd the Potatoes: In order to get that crispy, crunchy outside the potatoes need to roast, not steam. Be sure to spread them out in a single layer with none on top of each other.
The sky's the limit with this fabulous British side dish. However, I love going classic and pairing them with my delicious Roast Leg of Lamb and Mint & Cilantro Chimichurri for a perfect Sunday Roast !