Roast potatoes are a staple of British cuisine, but getting them consistently crispy can be a challenge. Fortunately, there’s a simple flour trick that can help you achieve that extra crunch more reliably
Crispy roast potatoes aren’t always easy to achieve(Image: Getty Images)
Roast potatoes are fundamental to British cuisine, but achieving an extra crispy spud every time doesn’t always come easy. While it requires certain ingredients and specific methods, it’s not impossible to master at home.
Now a recipe expert has shared a simple method for making your roasties delicious every time, which could make perfecting this classic dish easier than you’d imagined. Mimi Morley, Senior Recipe Developer at HelloFresh, has revealed some key tips to follow. Boasting a substantial Instagram following, HelloFresh acts as a trusted source for cooking advice, offering numerous other recommendations for enhancing your roast potatoes.
When asked about her personal approach to roast potatoes, the expert explained: “I like to elevate roast potatoes for non roasts by serving on a bed of soured cream and then load up the toppings – salsa verde drizzled over, some chopped herbs, crispy onions, some toasted flaked almonds and some sesame seeds… or whatever nuts I’ve got lying around (because roast potatoes can work for every meal type, not just roasts).”
As for achieving that desired golden crispness, HelloFresh has previously shared some valuable cooking tips. According to Mimi, there’s an uncomplicated way to ensure kitchen success.
Method:
Begin by peeling the potatoes and chopping them into 4cm chunks. Put them in a saucepan of water, ensuring they’re completely covered before sealing with a lid or clingfilm.
Let them soak overnight at room temperature. When you’re prepared to cook, put the large saucepan of potatoes (retaining the water) on a high heat, adding a good pinch of salt and bringing to the boil.
Next let them boil until the edges start to soften when pierced with a knife – this ought to take roughly 10 minutes. At this stage, combine a little rosemary with some plain flour, together with salt and pepper.
Drain the potatoes and ensure they sit for about two minutes to allow all surplus moisture to evaporate. Dry your saucepan completely before putting the potatoes back in, keeping them off the heat.
Add the rosemary flour, cover with a lid and shake vigorously to “fluff” the potatoes, which will help spread the flour uniformly across them.
This technique also generates additional surface area on the potatoes, guaranteeing they crisp up wonderfully in the oven. They can be put aside until you’re ready to roast them.
Cooking the potatoes in hot oil is crucial to achieving a perfectly crispy result – the oven will require approximately 10 minutes to heat up, and you should use sufficient oil to coat the tray generously. Exercise caution when handling the hot oil to prevent any burns.
To get perfectly crispy potatoes, ensuring they are uniformly covered in oil is crucial. Position them on the top shelf of your oven and roast until they form a golden, crunchy outer layer.
This typically takes approximately an hour or slightly more, and it’s important to turn them halfway through the cooking process.
If you’re wondering whether the flour coating is truly needed, it could very well be your secret weapon. Applying a light dusting of flour, or a similar ingredient, to the potatoes helps develop a thicker, crunchier and more deeply golden crust.
This functions by increasing the surface area available for browning and delivering that satisfying crunch. Roughing up the potatoes after boiling is another vital step in the process.
There are many factors to keep in mind when perfecting the humble roastie.
