Crispy, flavorful, and the perfect side to accompany any meal, English roast potatoes are the healthy roasted alternative to deep-fried potatoes.
Table of Contents
Great news! You can enjoy a crispy, golden brown potato without having it swim in oil. I’ll explain, but first, let’s talk about who made English roast potatoes famous. You guessed it — the English. Along with the traditional Sunday roast dinner and carrots that the Brits are renowned for, they also serve up delicious roast potatoes to go with the warm comfort food. Even the pubs join in the fun and serve this traditional meal each Sunday.
Now, back to why these potatoes are just as good as fried potatoes but use a lot less oil. I find this recipe to be somewhere between fried and roasted. Often, when roasting potatoes, you might toss the chunks of potatoes in oil or butter and then spread them evenly on a roasting pan or baking sheet. When frying, you dump the potatoes in a couple of inches of oil and cook at a high heat to crisp them (unless you’re making air fryer potatoes). However, with English roast potatoes, the oil is poured directly onto the roasting pan, so the potatoes sizzle in the oil as they cook.
One thing I love about English roast potatoes is that all they need is a little salt and pepper to enhance their flavor. The oil gives them a wonderful crispiness and salt and pepper give them that savory taste that works well as a side dish, a snack, or a meal.
Similar to roasted potatoes and carrots, you could also throw in some carrots or any other veggie to go with this English roast potato recipe. I don’t know about you but I prefer healthy and straightforward when I’m cooking. You will turn to this potato recipe over and over after trying it. It’s simple, healthy, and a dish everyone can eat and enjoy.
Are English Roast Potatoes Healthy?
Potatoes contain many vitamins and minerals, including potassium, which can be difficult to find in foods. They are also low in fat and cholesterol. Although potatoes are a carbohydrate, when eaten in moderation, they are an excellent choice for many diets. Vegans, gluten-free, lactose-intolerant, and dairy-free can all enjoy English roast potatoes.
When choosing an oil for this recipe, look for one that has a high smoke point so that the oil won’t begin to smoke with the high heat. Avocado oil is an excellent choice since it is a healthy fat, containing vitamin E and polyphenols.
Why is a colander necessary?
Don’t skip the colander and choose to ladle your potatoes out of the water or use a lid to drain them. The colander is an essential part of the process to get crispy English roast potatoes. As you gently rub the potatoes onto the colander after straining them, the holes create texture on the potatoes, which helps them crisp up even more than if they were just cooking in oil in the oven. It’s super important and can’t be skipped.
INGREDIENTS
- 2.5 lb Russet or Yukon Gold potatoes
- 1/4 to 1/2 cup high smoke point oil (e.g. avocado oil)
- 1 teaspoon salt, divided
- 1 teaspoon black pepper
INSTRUCTIONS
Prep
Fill a kettle or pot with water, add salt, and bring to a boil. Preheat your oven and roasting pan with oil.
Chop
Peel and cut the potatoes into large, bite-sized chunks.
Parboil
Boil the potato chunks for 10 minutes, then rough them up for that perfect roast texture.
Roast
Place the potatoes in the hot oil and roast, turning occasionally, until they’re golden and crispy.
Serve
Let the potatoes cool slightly and season to taste.
Devour!
FAQs & Tips
Sometimes, it’s nice to make a dish that will be used for a meal later on. Plus, having the leftovers in the refrigerator is useful, so you can quickly grab them anytime. English roast potatoes store well in an airtight container in the fridge for up to five days. You can even freeze them in a container for up to six months. Remember that after being stored, they may lose some of their crispiness but will still taste delicious.
One way to help keep that crispiness after storing English roast potatoes in the refrigerator or freezer is to reheat them properly. Rather than throwing them in the microwave, which can be very quick, it’s better to take the extra time to reheat the potatoes in the oven. Heat your oven to 350 degrees Fahrenheit, and place the leftover potatoes in a single layer on a baking sheet. Bake for about 15 to 20 minutes or until hot and crispy. You could also sprinkle on a little oil to help crisp them up even more.
You may be following a low-salt diet or just want to make the English roast potatoes a bit more interesting. No problem! Feel free to add any seasoning you like. Coating the potatoes with many different herbs and spices can make them interesting and tasty. Thyme, Rosemary, garlic, or onion salt work really well and add great flavor to your potatoes. And don’t feel like you’re stuck once the potatoes are cooked. When they come out of the oven, if you taste them and feel like they need a little more seasoning, you can add some while they’re on your plate.
Serving Suggestions
Let’s hear it for potatoes and their ability to act as a side dish for so many different meals! It’s their simple goodness that makes them the perfect side with other dishes, or a yummy meal all on their own. Some of my favorites include English roast potatoes with pork chops or a pork tenderloin. And there’s always the classic steak with potatoes on the side.
Okay, I must admit, one of my favorite parts about making English roast potatoes is eating the leftovers the next day. They are fantastic with a side of eggs or an omelet in the morning. They also work beautifully in a frittata for breakfast or brunch. And, at lunchtime, dinnertime, or as a snack, English roast potatoes are great all on their own.
Ingredients
- 2.5 lb Russet or Yukon Gold potatoes
- 1/4 to 1/2 cup high smoke point oil e.g. avocado oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the kettle or pot of water with 1/2 teaspoon of salt.
- Peel the potatoes and cut them into large, bite-sized chunks.
- Parboil the potatoes for 10 minutes in the boiling water. Meanwhile, preheat the oven to 425°F and place a roasting pan with oil inside to heat.
- Drain and rough up the potatoes in a colander to create a textured surface for extra crunch.
- Carefully add the potatoes to the hot oil in the roasting pan, ensuring they are spaced apart. Roast, turning every 15 minutes, until golden brown and crispy, about 60 minutes total. Season with the remaining salt and pepper.
- DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment