Crunchy roast potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 2kg Maris piper or King Edward potatoes, peeled and cut to similar size
- 4 tbsp groundnut or rapeseed oil
- 2 tbsp plain flour
- 3 tsp English mustard powder
- to serve sea salt flakes
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Put the oil in a solid, shallow roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well, then shake around in the colander to rough up the edges a bit. Mix the flour and mustard powder, sprinkle over the potatoes and toss to coat. Tip the potatoes carefully into the hot oil and turn them over so each one is coated.
- STEP 2
Put back in the oven for 50 minutes to 1 hour or until crisp, golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.
