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!
Classic British Roasties
- 2 pounds Baby Yellow Potatoes
- 1/4th to 1/3rd cup (enough to fully coat the bottom of your pan) high heat cooking fat – I like sunflower oil or avocado oil, but you can also use any high quality lard or animal fat.
- Salt & Pepper to taste
- Preheat the oven to 425f.
- Peel your potatoes (this is a must), cut in half and put in a pot of cold, salted water.
- Bring water to a full rolling boil and continue to cook the potatoes at a full boil for approximately 5 minutes.
- While potatoes are boiling, coat a roasting pan with your oil, lard or fat. Be sure that the bottom of your pan is completely covered in your oil or fat. Put the pan in the preheated oven to get the oil nice and hot.
- After the potatoes have boiled for 5 minutes fully drain all the liquid from the potatoes in a colander and then add back to the pot.
- Cover the pot with a lid and give the parboiled potatoes a good shake. The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven.
- Add the roughed-up potatoes to the hot oil (it should sizzle a bit) and mix around to make sure they are completely coated.
- Roast the potatoes at 425f for 45-60 minutes, giving them a good stir every 15 minutes or so to make sure they cook up evenly.
- Once they are a deep golden brown they are ready to take out! Use a slotted spoon to transfer the potatoes to a paper towel lined plate and generously season with salt & pepper while they are still piping hot.
Serve immediately and enjoy!