0:00
To make my crispy roast potatoes you want to start by peeling them and then quartering large ones
0:10
Small potatoes can just be cut in half. Then you're going to add them to a large pan, fill with boiling hot water and then set to high heat and just leave for 12 minutes from the time you add them in
0:25
Then you're going to drain the pan over a large civil colander and then you're going to drain the pan over a large civil colander and
0:29
Then you're just going to shake them around in there to fluff up the edges
0:35
Then just place the sieve resting on top of the saucepan and leave to steam dry for about 10, 15 minutes
0:42
Then add them to a large mixing bowl. Add in some of the flour, toss through, then add in more and toss again
0:51
And just repeat until all your flour has been used up. then add your oil to an extra large roasting pan add in your potatoes and with each piece
1:02
take and turn round in the oil until fully coated then you want to leave with a little gap around
1:08
each now if your pan is crowded if you're doing double this amount of potatoes that's fine
1:13
but you will need to cook them for at least an extra 10 minutes then we're going to add in a little
1:18
extra flavour so we're going to crush some garlic with the back of a spoon
1:23
just until they split open once each piece. And you're just going to add them into the gaps in your pan
1:33
Then nestle in your sprigs of thyme or rosemary. Lastly, sprinkle over some sea salt
1:41
Then transfer to the oven and roast for 65 to 80 minutes
1:44
depending on the quantity turning halfway
