Perfect Roasted Potatoes

When I lived in England with my husband, we ate roasted potatoes every Sunday, with our Sunday roast. We bought them frozen and they were everything a roasted potato should be—soft on the inside, crunchy on the outside, and just a little bit salty. Since moving back to the United States 10 years ago, I have yet to find frozen roasted potatoes like they had in England. So recently I became determined to figure out how to make the perfect roasted potato, and these are by far the best I’ve ever made!

Ingredients:

  • Russet potatoes
  • 1/4 cup olive oil
  • 2 tablespoons of Kosher salt
  • 1 tablespoon of flour

(I think the secret is how the potatoes are cut).

  1. Preheat your oven to 450 degrees.
  2. Cut your Russet potatoes in half, and then make a lot of angular cuts to get off all the skin.
  3. Rinse your potatoes and throw them in a gallon-sized Ziploc baggie.
  4. Add 1-2 tablespoons of flour (depending on how many potatoes you’re making) to the Ziploc bag. Shake to coat.
  5. Add 1/4 cup of olive oil to the Ziploc bag and shake to coat.
  6. Add 2 tablespoons of Kosher salt to the Ziploc bag and shake to coat.
  7. Pour contents of the bag into a 9 x 15 baking dish.
  8. Roast for about an hour, turning halfway through the cooking process.

You’ll know they’re done when the edges are all crispy and brown.

Until my next delivery ❤


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