Roast potatoes extra crispy

Serves: 10

Prep time: 25 mins

Cook time: 55 mins

Total time: 1:20 mins


Meal type: vegetables


Occasion: any

Author: dghchocolatier

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  • 2.5 kg floury potatoes, peeled
  • 80 gm cocoa butter
  • Sea salt
  • Salt



Cut the potatoes into even-sized pieces and put in a pan of cold water. Add some salt and bring to the boil.

Simmer for 5 minutes, drain and leave in the colander. Cover with a clean tea towel. Leave to dry for 5 minutes.

Shake the colander to roughen the edges of the potatoes a bit, tip on to a large tray, spread them out and allow them to cool.

(you can roast these now or freeze them)

To freeze:

open freeze the potatoes on the tray, loosely covered with Clingfilm, until frozen solid. When frozen, put them into Tupperware containers and store in the freezer for up to a month.

To roast: you don’t need to defrost the potatoes first.

Preheat the oven to 220°C, fan 200°C, gas 7. Heat the cocoa butter in a large roasting tin on the stove top till it smokes. add the frozen parboiled potatoes and Carefully turn them to coat well in the hot oil. Cook for 40-50 minutes, turning once, until golden brown fluffy and beautifully crisp.