Crispy roast potatoes are an essential part of the perfect roast lunch. If you like parsnips, roast them in exactly the same way
Prep:10 mins
Serves 6
1¼ kg potatoes, halved or quartered if large2 tbsp flour4 tbsp sunflower oil
STEP 1Heat oven to 220C/200C fan/gas 6. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.STEP 2Roast for 50 mins, putting them in the oven on the bottom shelf when you take the foil off the chicken (see ‘Goes well with’ recipe). When you take the chicken out, give the potatoes a stir, then they should need 20 more mins to finish on the top shelf while you make the gravy and set the table.
