ROAST POTATOES IN FLOUR

roast potatoes with flour - thanksgiving recipes

These roast potatoes tossed in flour for a thicker layer of crispy coating and cooked amongst garlic cloves & thyme sprigs are hard to beat.

5 from 1 vote

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Side Dish

Cuisine British

Servings

Equipment

Ingredients

6 tablespoons olive oil or duck / goose fat see note 1
Up to 1.2 kg fluffy potatoes like Maris Piper, King Edward or Russett (US) peeled & quartered (small ones halved) see note 2 for increasing quantity
90 g plain flour
3 thyme or rosemary sprigs
3 garlic cloves
Sea salt to taste

Instructions

Add the peeled potatoes to a large pan and fill with boiling kettle water. As soon as the water’s gone in, turn heat to high and cook for 13 minutes (if doubling recipe add 5 mins if potatoes were room temp and 10 mins if were fridge cold). Once the pan comes to the boil you can reduce the heat to medium and continue to cook on a rolling boil. See notes for parboiling in advance.
Then drain the using a large colander. Toss the potatoes carefully in the colander to fluff up their outsides. Leaving the potatoes in the colander, rest it on top of the pan and leave to steam dry and cool for at least 15 minutes. Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6 - ideally cook in a fan oven.
In the meantime, using the back of a spoon, apply pressure to one side of each garlic clove to split it open (only needs to be split in one place). Set aside with your thyme / rosemary sprigs.
Add the potatoes to a large mixing bowl and add in about ½ of the flour. Toss through the potatoes with your hands gently. Then add the final ½ flour and give the potatoes a final toss.
Add the oil to a large roasting pan (extra large if increasing quantity), you want as much space as possible around each piece of potato for maximum crisp. Add in the potatoes and gently toss the potatoes until fully coated in the oil. Then space them out and nestle in the garlic cloves and the thyme sprigs. Sprinkle over your sea salt.
Transfer to the top of the oven and cook for 35 minutes, then turn them, return to the oven and continue to roast for another 25-35 minutes. They should be crispy and golden-brown when done. If the roasting pan is crowded, with little to no gap around each piece, they will need the extra time to go golden and crispy so add on an additional 15 minutes cooking time.

Notes

Note 1: if you use duck or goose fat, you’ll need to pop the roasting tray with it in into the oven to melt it for 5 minutes before carefully coating the potatoes in it.

Note 2: You can increase the amount of potatoes, add more plain flour to coat them and more oil to the pan - 1 tablespoon per 200g / 7oz. You can increase the garlic cloves to four, I usually keep the thyme or rosemary sprigs to three. If you are pretty much doubling the recipe you will need an extra large roasting pan. The pan will become crowded and so the potatoes will need extra time to cook on the outside, add an additional 15 minutes to the regular cook time.

MAKING IN ADVANCE

Can be prepped and parboiled up to 2 days in advance and stored in an airtight container or resealable food bag in the fridge. Wait until the potatoes have cooled completely before you chill them. To make them weeks or months in advance, freeze in resealable food bags. Alternatively, they can be peeled, chopped and chilled in a large lidded bowl filled with cold water for up to 3 days in the fridge.

Baby & Toddler

BABY LED WEANING

You can either serve larger potato pieces cut into wedges a little less than ½ inch wide, or cut open the potatoes and fork out the fluffy inside.

SPOON FEEDING

6-12 MONTHS slice the roast potato open and then using a fork, pull out all the fluffy soft potato from inside. You can add the potato to the rest of their meal in your stick blender pot or food chopper and whizz or pulse until you reach the desired constitency for your little one.

1 YEAR + choose the least crispy potatoes and use a sharp knife and a fork to chop up into bitesize pieces for your little one.

Nutrition

Calories: 475kcalCarbohydrates: 65gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 16mgPotassium: 1278mgFiber: 4gSugar: 2gVitamin A: 39IUVitamin C: 19mgCalcium: 48mgIron: 3mg

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