Crunchy Roast Potatoes

Crunchy Roast Potatoes

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This is a method for cooking roast potatoes so that the result is crispy, crunchy and delicious.
Servings: 4
Calories: 200


  • 1 lb potatoes peeled
  • hot dripping fat from roasted meat to roast
  • 4 oz fresh white breadcrumbs sieved
  • 1 tbsp mixed herbs chopped


  • Cut the potatoes into even pieces and parboil in salted water for 8 minutes.
  • Drain and allow to dry off.
  • Heat the dripping, or any other suitable fat, in a deep roasting tin.
  • Put the potatoes into the dripping and roast in the oven 375°F (190°C) gas mark 5 for 30 minutes basting occasionally with the hot fat.
  • Mix together the sieved breadcrumbs and mixed herbs.
  • Carefully remove the part cooked potatoes from the fat and roll them in the breadcrumb mixture.
  • Return to the roasting tin and continue to cook until nicely browned.
Calories: 200 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 215 mg
Potassium: 539 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 87 IU
Vitamin C: 24 mg
Calcium: 67 mg
Iron: 2 mg
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