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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Crispy Roast Potatoes
Parboiled, roughed-up potatoes roasted in hot fat until shatteringly crisp outside and fluffy within — the backbone of a British Sunday roast.
Source
Recette de British home cooking · 🏺 Traditionnel · A Sunday-roast staple — the parboil-and-rough-up method is common knowledge in British kitchens, not one cook's invention
British Sunday roast — Background on the meal this dish belongs to. The link is an origin reference, not the source of the method below — those steps are ours.
Watch it being made · 2 videos
⏱ 75 min🍽 4 portions🔥 300 kcal🇬🇧 Royaume-Uni
VéganeVégétarienSans glutenSans produits laitiers
Étapes
Peel and cut the potatoes into large chunks and parboil them in salted water until the edges are soft, about 10 minutes.
Drain well and shake them hard in the pot so the outsides rough up into a fluffy layer — this is what crisps.
Heat the fat in a roasting tray in a hot oven until it shimmers.
Carefully tip in the potatoes, turning to coat every surface in the hot fat.
Roast at 220°C (425°F) for 45–50 minutes, turning once, until deeply golden and crisp.
Season with flaky salt (and crushed garlic and rosemary if using) and serve at once.
💡 Astuces
- Roughing up the parboiled edges is the whole secret to the crust.
- The fat must be smoking-hot before the potatoes go in.
- Don't crowd the tray or they'll steam instead of crisp.
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