Crispy Roast Potatoes đŸ„”

By Ricky, Secretary

This must-have recipe for all keen lovers of a good Sunday roast is adapted from BBC Good Food.

Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate, and fibre and are almost fat-free! Wicked!


  • 1.25kg of potatoes
  • 2 tablespoons of flour
  • 4 tablespoons of vegetable oil
  • (Herbs, or mustard)


  • Baking tray/roasting tin
  • Oven gloves
  • Vegetable peeler
  • Knife and chopping board
  • Saucepan
  • Colander


  1. Heat oven to 200°C or gas mark 6.
  2. Peel and cut the potatoes into either halves or quarters depending on their size.
  3. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins.
  4. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little; that’ll allow your potatoes to become crispy and crunchy as we love them!
  5. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.
  6. Bake the potatoes for roughly 45-50 minutes, turning them after 25 minutes until golden.

Chef’s Top Tips

  • Ensure you use oven gloves to safely take the baking tray in and out of your oven.
  • Try seasoning the potatoes with black pepper, or some dried herbs, or even mustard if you have them.
  • Sweet potatoes and parsnips are also lovely vegetables too!

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