ROAST POTATOES IN FLOUR

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 8

Total Time 1 23

Course Side Dish

Cuisine British

Servings

Special 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. Bring to boil over a high heat with the lid on. Once boiling, remove the lid and reduce the heat to medium, continuing to cook on a rolling boil for 6-7 or until a fork can scrap off a little of the outside of a piece of potato.
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 (you can eyeball the flour instead of measuring if you like). 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 your largest roasting pan. Add in the potatoes and turn them in the oil until fully coated. Then space them out so there is a gap around each piece 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 over using tongs, sprinkle again with salt and return to the oven. Roast for another 20 minutes. They should be crispy and golden-brown when done. If you need to roast more potatoes and 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 15-20 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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