Best Crispy Salt Pepper Roasties Recipes

CRISPY ROASTED POTATOES

Crispy Roasted Potatoes image

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6

Ingredients

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
Place potatoes into a large bowl.
Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

CRISPY ROAST POTATOES RECIPE

Crispy Roast Potatoes Recipe image

Perfect roast potatoes -fluffy inside with a crunchy exterior. Part of my step-by-step guide for making a delicious roast beef dinner.

Provided by Nicky Corbishley

Categories Sides

Time 1h

Number Of Ingredients 4

Ingredients

2 1/4 lbs (1kg) floury potatoes ( - such as Maris Piper or red-skinned Rooster potatoes)
1/2 cup (120g) lard or duck fat ((use vegetable oil instead for a vegetarian version))
1 tsp Maldon salt
1 tbsp fresh thyme leaves

Steps:

Preheat the oven to 220C/425F.
Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes - until softened at the edges.* Tip 1
Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.
Drain the potatoes in a colander *Tip 2, and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be.
Carefully place the potatoes - using tongs - in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.
Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.

Nutrition Facts : Calories 279 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 606 mg, Fiber 6 g, ServingSize 1 serving

PERFECT TRADITIONALLY ENGLISH ROAST POTATOES

Perfect Traditionally English Roast Potatoes image

These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.

Provided by Kellogs

Categories Potato

Time 1h10m

Yield 2 people, 2 serving(s)

Number Of Ingredients 4

Ingredients

4 -6 large potatoes
1 tablespoon salt
1 tablespoon pepper
1/4 cup vegetable oil (or enough to cover bottom of roasting pan)

Steps:

Peel and quarter potatoes.
Place in a saucepan with water and a pinch of the salt.
Bring to a boil and simmer them for 5-6 mins to slightly soften.
Meanwhile preheat your oven to 400°F.
When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
Let sit for a few mins to dry.
Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
Gently place potatoes into the hot oil and coat them with it evenly.
Sprinkle the salt and pepper over the potatoes.
Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
Cook for 30-60 mins until gold and crispy (observe closely once near end).