My Mum’s husband Paul is always starting cooking wars with me! I don’t see him very often because he lives in Yorkshire, and I live in Washington State, but when I tell him I have a good recipe for something, he has a better one. When I offer to cook for him, he offers to cook for me instead, because his will turn out better!

So, the last time he was here visiting, we had a cooking war over English roast potatoes. I had a recipe I always used, and swore by, and he had his “better one.” I was sick and pregnant at the time, and welcomed his help in the kitchen, but I watched as he cut his potatoes too small… dusted them in flour, which I would never do… had his oven temperature just a little too low… turned them three times instead of two… then left them in the oven way longer than he should have, and I was convinced they would come out completely burnt!

But they were the most perfect roast potatoes I had ever eaten in my entire life– golden and crisp on the outside, and soft in the center, like they should be. I had lost the roast potato cooking throw down because I wanted to throw up! But in my defense, even on my best game, this recipe was far far superior, and I had just learned all his secrets, which he was kind to share with me, and all of you! So here it is, my new go to roast potato recipe, thanks to Paul:

Ingredients
Russet Potatoes (1 per person)
Vegetable Oil
1 cup AP Flour
Kosher Salt

Preheat the oven to 425 degF
Put half an inch of vegetable oil in a roasting tin (if the level reaches your first knuckle, it’s too deep, and your potatoes won’t get crisp). Place the pan in the oven so the oil can get nice and hot.
Peel and cut the potatoes: cut off the ends, then down the center horizontally, then down the center vertically until you have 6 even pieces. That’s hard to explain, so here’s a picture for you visual learners like me!

Place the potatoes in a large saucepan, cover with water and add a little salt. Bring to a boil and parboil for 5 minutes. Strain the potatoes in a colander, and bash them about so they get rough around the edges. Dust with AP flour.
Carefully remove the hot oil from the oven. Using some tongs, place the potatoes one by one into the roasting tin, and cook for 15 mins. Remove from the oven, turn the potatoes and cook for 15 mins longer. Take out of the oven, turn one more time, reduce the oven temperature to 300degF, and cook for 10 mins until crispy and golden.

Sprinkle with Kosher Salt. (That’s not a traditional English thing to do, but they’re better that way!) My husbands family are potato farmers, and we live in the largest potato producing county in America (I know, such an exciting claim to fame!) But we love good potato recipes over here, and this one is an all time fave that I am so excited to pass on!

As usual, enjoy! Love Sarah