Crispy Outside Soft Inside Roast Potato Recipe

Heart shaped potato
Ce ci n’est pas une pomme.

There seem to be a million different suggestions for how to make good roast potatoes. These worked out really well for Christmas, and I reckon will make an excellent side dish for any dinner party or event or a cold night that needs some carb crayness.


  • peeled potatoes (I used yellow flesh; one potato per person)
  • 1 tablespoon all purpose flour
  • butter
  • vegetable oil
  • salt to taste


Preheat your oven to 205C/400F. The hotter the better.

  1. Peel and rinse the potatoes. Cut them in half horizontally. Cut any bigger potatoes into thirds and rinse.
  2. Place in a large pot and bring to the boil, cooking for about 5 minutes depending on the size and number of potatoes. Drain.
  3. Put the potatoes back in the pot, sprinkle with the flour and slop on a generous glop of oil.
  4. Shake the pot around by the handles a bit to bash the edges of the potatoes (this helps create more surface area, which = more crispiness!). You can prep the potatoes to this point if you need to wait to roast them or want to get organised earlier. 
  5. Throw the potatoes into a deep roasting pan. Add a few knobs of butter, salt to taste, and some more oil.
  6. Put into the oven and roast for about 45 minutes, moving them around and turning them over about every 15 minutes. Add more knobs of butter about 1/2 hour in. They should get crispy and golden on the outside.

Serve hot.

Sink into carb coma.

Thank me later.


  • Add herbs and garlic to the potatoes before cooking
  • Preheat the oil and butter in the oven before adding the potatoes
  • Use semolina instead of flour




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