The Classic British Roastie Potatoes 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!
More British & Irish Inspired Recipes you will love.
- 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 for Perfect British Roasties Potatoes
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 !
More recipes for you to enjoy.
Made this recipe? Let me know what you think in the comments!
- 2 lb baby yellow potatoes
- ⅓ cup high smoke point oil I recommend sunflower oil or avocado oil. You can also use high quality animal lard.
- salt & pepper
- Preheat oven to 425 degrees F.Pour oil or lard into the bottom of a roasting pan, making sure that the bottom is completely covered. Place the pan in the preheated oven to heat while you parboil the potatoes.
- Peel your potatoes then cut in half and put in a pot of cold, salted water. Bring water to a full rolling boil over high heat and boil for approximately 5 minutes.
- After 5 minutes, drain 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
- Take the preheated pan out of the oven and add the roughed up potatoes. You should immediately hear a little sizzle.Mix the potatoes in the hot oil and then put back in the oven to roast at 425 degrees F for approximately 45to 55 minutes, or until the potatoes are crispy and a deep golden brown. Give them a stir and a shake every 15 minutes so so to ensure an even roast.
- Once they are a deep golden brown remove the pan from the oven. 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!