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Crunchy roast potatoes

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  • 1¼kg potatoes, halved or quartered if large
  • 2 tbsp flour
  • 4 tbsp sunflower oil
Servings: 6

  1. 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.
  2. 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.

Estimated Nutrient Breakdown:

Calories: 1,500.27
Weight: 1,320.02g
Total Fat: 55.68g
Saturated Fat: 7.42g
Trans-Fat: g
Monounsaturated Fat: 25.17g
Polyunsaturated Fat: 20.40g
Protein: 26.86g

Cholesterol: 0.00g
Sodium: 75.31g
Calcium: 152.34g
Magnesium: 290.94g
Potassium: 5,279.22g
Iron: 9.93g
Zink: 3.73g
Phosphorus: 729.37

Vit A: 0.00
Vit B1: 1.02
Vit B2: 0.41
Vit B3: 13.37
Vit B6: 3.69
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 26.73


Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My nice mom says this recipe is adorable!

Author: BBC Good Food
Tags: Wild Food Box,Crunchy,roast

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