Best Crispy Potatoes

    55 mins

    Lovely and crispy aloo, perfect for meaty dinners! The haldi gives it a nice subtle colour.

    25 people made this

    Serves: 6 

    • 1kg potatoes, cut into thick chunks
    • 3 tablespoons vegetable oil
    • 2 tablespoons flour
    • 1 teaspoon dried oregano
    • 1 teaspoon turmeric
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C.
    2. Cook potatoes for 8 to 10 minutes in a large pot of boiling water.
    3. Put oil in a preheated tray until almost smoking.
    4. Drain potatoes and return to pot. Sprinkle with the flour, turmeric, oregano, salt and pepper. Place a lid on the pot and shake vigorously so that potatoes are covered in the flour and spice mixture. Place in the tray and toss to coat in the hot fat. Roast for about 40 minutes.

    What to roast?

    Use big, robust potatoes for this dish.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (28)


    Potatoes with skin on? My home science class said the skin has lots of vitamins. So, I tried it, it tasted good but a bit bland. I ate it with mint chutney  -  13 May 2010


    Used different ingredients. i didnt have any oregano and turmeric so i improvised a bit and i used "schwartz perfect shake chicken" and it was the best rosties ive ever done  -  26 Sep 2010  (Review from Allrecipes UK | Ireland)


    The roasties worked really well, the only thing I would advise is boiling the potatoes a little bit longer, right until the outsides are sort of breaking down. That way the oil can get into the skin easier and they go even crisper.  -  07 Jul 2009  (Review from Allrecipes UK | Ireland)