Best Crunchy Roast Potatoes Recipes

CRUNCHY ROAST POTATOES

Crunchy roast potatoes image

Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way

Provided by Sarah Cook

Time 1h20m

Number Of Ingredients 3

Ingredients

1¼ kg potatoes, halved or quartered if large
2 tbsp flour
4 tbsp sunflower oil

Steps:

Heat oven to 220C/200C fan/gas 6. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. 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.
Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see 'Goes well with' recipe). When you take the chicken out, give the potatoes a stir, then they should need 20 more mins to finish on the top shelf while you make the gravy and set the table.

Nutrition Facts : Calories 233 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

CRUNCHY CONFIT ROAST POTATOES

Crunchy confit roast potatoes image

An essential side to any roast dinner, the duck fat used for our fabulous turkey confit will crisp up your roasties brilliantly and add lashings of flavour

Provided by Chelsie Collins

Categories Side dish

Time 1h50m

Number Of Ingredients 3

Ingredients

2kg floury potatoes (we used Maris Piper), cut into chunks
200g duck fat or goose fat (reserved from the confit turkey - see 'goes well with' opposite)
flaky sea salt

Steps:

On Christmas Eve, put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce the heat to a simmer and cook for 2-3 mins until slightly tender. Drain and give them a good shake in the colander. Tip into a large roasting tin lined with baking parchment and leave, uncovered, in the fridge overnight.
When your turkey crown goes in, put the duck fat in your largest roasting tin and heat in the oven. After 10 mins, transfer your cold potatoes to the hot duck fat - you should hear them sizzle as they hit the tin. Toss to coat in the fat and season well with flaky sea salt, then spread them in a single layer so they crisp up better. Roast for about 1 hr 30 mins, turning a few times, to evenly brown. Serve immediately.

Nutrition Facts : Calories 335 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ROAST CHICKEN WITH CRUNCHY SEAWEED AND POTATOES

Roast Chicken With Crunchy Seaweed and Potatoes image

Two types of seaweed add flavor and crunch to this otherwise classic golden, roast chicken. A lemon-scented compound butter seasoned with dried red dulse (a mild type of seaweed) adds richness and a mineral, saline character to the bird, which is roasted with kelp and potatoes. As the chicken fat renders, it coats the vegetables, bronzing the potatoes and making the kelp as crisp as seaweed snacks. You do need to plan ahead to source the seaweed and marinate the chicken, but the reward is a robust, one-pan chicken dinner that hits all the right savory notes.

Provided by Melissa Clark

Categories dinner, easy, poultry, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, softened
1 tablespoon red dulse flakes or powder
1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice
1 1/4 teaspoons kosher salt
1 (3 1/2- to 4-pound) whole chicken, patted dry
1 small bunch fresh herbs, such as rosemary, thyme or sage
1 pound baby potatoes, halved, or quartered if large
1 small red onion, halved and thinly sliced
2 cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)
2 tablespoons extra-virgin olive oil
Large pinch of red-pepper flakes

Steps:

In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.
Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.
In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.
Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.
Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.