Best Crispy Roast Potatoes

    1 hour

    These are lovely and crispy, perfect for all roast dinners. The turmeric gives a nice colour, but it isn't that important for the taste. If you've already made your roast, substitute the beef drippings for the vegetable oil to add more flavour.

    23 people made this

    Serves: 4 

    • 1 kg potatoes
    • 3 tablespoons vegetable oil
    • 2 tablespoons flour
    • 1 teaspoon oregano
    • 1 teaspoon turmeric
    • sprinkling of salt & black pepper

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Heat oven to 200 degrees C.
    2. Peel & cut potatoes into even sized chunks. Place in a pot of boiling water and cook for about 8 to 10 minutes.
    3. Drain the potatoes and return to the pot. sprinkle with the flour,turmeric, oregano, salt & pepper. Put a lid on the pot and shake vigorously so that potatoes are covered in the flour mixture and are "roughed up."
    4. Place the oil in a preheated baking tray in the oven until almost smoking.
    5. Put the potatoes in the tray and and coat in the oil. Cook for about 40 minutes.

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    Reviews in English (28)


    Used different ingredients. i didnt have any oregano and turmeric so i improvised a bit and i used "schwartz perfect shake chicken" and it was the best rosties ive ever done  -  26 Sep 2010  (Review from Allrecipes UK | Ireland)


    The roasties worked really well, the only thing I would advise is boiling the potatoes a little bit longer, right until the outsides are sort of breaking down. That way the oil can get into the skin easier and they go even crisper.  -  07 Jul 2009  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. I didn't have beef dripping so I used olive oil, worked brilliantly.  -  03 May 2009  (Review from Allrecipes UK | Ireland)