2 weeks Ago By Aditi Rane
If you are planning to make the perfect Easter roast , fluffy yet crispy potatoes are an essential side. But achieving that ideal texture can be tricky, especially when you're juggling a roast lamb, veg, and dessert all at once. Luckily, there is a brilliant, simple hack that guarantees roast potatoes with unbeatable crunch, and it involves just one humble store-cupboard ingredient.
According to BBC Good Food , the secret to next-level roasties is to coat your parboiled potatoes in a light dusting of flour before roasting. This easy step creates a golden, crispy exterior that’s restaurant-quality, without any fancy gadgets or ingredients. The BBC recipe description says: "Make sure your roasties are perfect for Sunday lunch or even Christmas dinner – this foolproof recipe guarantees a crisp crunch that gives way to a fluffy middle.
" It starts as most classic roast potato recipes do, peel and chop 1kg of potatoes into even chunks, then drop them into a large pan and cover them with water. Add a pinch of salt and bring to a rolling boil, then simmer uncovered for just two minutes. While they cook, heat your oven to 200C and place a roasting tin inside with 100g of duck or goose fat, or 100ml of olive oil, to get it sizzling hot.
Once the potatoes have been drained, shake them in the colander to fluff up the edges. This rough texture helps the flour cling better and gives you more crunch once roasted. Then comes the magic: sprinkle the potatoes with 2 teaspoons of plain flour and give them another good shake to coat evenly.
Carefully transfer the potatoes to the hot fat and turn them to coat before spreading them out in a single layer. Roast for 15 minutes, flip them, roast another 15 minutes, flip again, and continue roasting for an additional 10 to 20 minutes until they’re deeply golden and crispy all over. Finish with a scattering of sea salt flakes and serve immediately.
Other tips can also help you get your potatoes amazing and crispy. Always preheat your roasting tin so the fat is piping hot before adding the potatoes, and let the spuds steam-dry for at least 15 minutes after draining to boost crispiness. Use a large roasting tin to avoid overcrowding, which helps them brown evenly, and if you're reheating leftovers, pop them back in the oven at 220C for 20 minutes to bring back the crunch.
Whether you're hosting a Sunday roast or sprucing up a weeknight meal, this simple flour trick could be the game-changer your roast potatoes have been missing..
