Quick and Crispy Roast potatoes

Name: Quick and Crispy Roast potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 4 tbsp. olive oil; 50 g butter, chopped; 900 g tinned peeled potatoes (drained weight); 3 tbsp. cornflour; 4 thyme sprigs

You won't believe what we've used to achieve these roasties...

By The Good Housekeeping Cookery TeamUpdated: 07 August 2023

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Using tinned potatoes, this roast potato recipe only takes just an hour in the oven and produces deliciously crispy potatoes for your festive table.

Looking for an easy centrepiece for your Christmas table? Our glazed turkey crown recipe is hard to top. And if you're looking for a meat-free festive dinner, why not try our root vegetable pithier.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Cal/Serv:

245

Ingredients

4 Tbsp.
olive oil
50 g
butter, chopped
900 g
tinned peeled potatoes (drained weight)
3 Tbsp.
cornflour
4
thyme sprigs

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Once oven is hot, preheat oil and butter in a large roasting tin in the oven for 10min.
2. Step 2Meanwhile, rinse the potatoes in cold water, drain well then pat dry with kitchen paper. In a large bowl, mix potatoes, cornflour and plenty of seasoning, making sure the potatoes are evenly coated in the cornflour.
3. Step 3Carefully remove roasting tin from oven and add potatoes and thyme to hot oil and butter, turning to coat. Roast for 1hr, turning occasionally, until golden and crisp. Transfer to a serving dish and serve.

Get ahead: Roast potatoes up to 4hr ahead. Once cool, cover and set aside at room temp. To serve, reheat in an oven preheated to 190°C (170°C fan) mark 5 for 10min, until piping hot.