Crispy Roast Potatoes in Flour: Achieving the Ultimate Crunch

Roast potatoes are a quintessential part of any traditional roast meal, with numerous personal twists on how to achieve that golden crispiness we all strive for. Coating the potatoes in flour is a method that may not be familiar to everyone, but it’s an approach that can result in an enviable crunchy outer layer.

To elevate the taste, nothing beats the aromatic infusion of garlic cloves, fresh herbs like thyme or rosemary, and a touch of sea salt.

For those who value time and convenience, especially during the hustle of festive seasons or busy weekends, there are tricks to prepare these roast potatoes in flour in advance.

These make-ahead strategies can free up much-needed time without compromising on the quality of your roast.

flour coated crispy potatoes in a bowl

Preparing Crispy Coated Roast Potatoes In Flour

Utensils Needed

  • Large pot for boiling
  • Colander or sieve
  • Mixing bowl
  • Spoon
  • Large roasting tin


  • Oil: 6 tbsp sunflower oil, olive oil or alternatively duck/goose fat.
  • Potatoes: Approximately 900g of a fluffy variety such as Maris Piper, peeled and cut.
  • Flour: 50 g of plain flour for coating.
  • Herbs: Sprigs of either thyme or rosemary. (optional)
  • Garlic: 3 cloves for aromatic flavour. (optional)
  • Seasoning: Sea salt according to your preference.

Step-by-Step Guide

  1. Begin by boiling the peeled potatoes for 13 minutes, then reduce the heat once they reach a rolling boil.
  2. Drain and then shake the potatoes in the colander to ‘fluff’ them, after which allow them to steam dry over the pan for 10 minutes.
  3. Preheat your oven to 220ºC /420F(200ºC for fan-assisted ovens) or gas mark 7.
  4. Crush the garlic cloves in the skins and prepare the herbs, then set aside. (optional)
  5. In a bowl, coat the potatoes evenly with half the flour, then add the remainder and ensure a thorough coating.
  6. Heat the oil in the roasting tin, then add the potatoes and make sure they are well-coated with the oil before spreading them out.
  7. Place the garlic cloves and herb sprigs amongst the potatoes, sprinkle with sea salt, and roast for 30-40 minutes, turning once.
cooked roast potatoes in flour on a roasting tin


  • Enhance roast potatoes with a flour coating for an extra crispy texture.
  • Discover advanced preparation methods to save time on big occasions.
  • A tasty addition to vegetarian meals.

Ingredients for Achieving Crispy Roasted Potatoes

Selecting Potatoes

For a delightfully fluffy centre, Maris Piper or King Edward varieties are recommended. These potatoes have the ideal texture for achieving that balance between a crunchy crust and a soft heart.

Flour Coating Process

To coat your potatoes, distribute plain flour gradually, mixing thoroughly to avoid clumps.

Add incrementally, in two or three stages, to ensure an even layer over every potato piece, amplifying the final crunch.

Choosing Oil or Fat

Consider olive oil for its reliability, but for an indulgent twist, duck fat enriches the flavour and the tastiest!

Fully immerse your potato chunks in the oil or melted fat to guarantee a crispy outcome.

Boosting with Garlic

A few cloves of garlic crushed slightly will infuse the oil, enhancing the potatoes’ taste.

Introduce these flavour-packed pieces into the roasting tin for an aromatic kick.

Aromatic Herbs: Thyme and Rosemary

Incorporating sprigs of thyme or rosemary imparts a fragrant essence to the potatoes as they cook.

These herbs season the oil, leaving your roast potatoes fragrantly seasoned.

Finishing with Sea Salt

Opt for sea salt over table varieties to provide an extra dimension of flavour to your roast.

A sprinkle of this will not only season your dish but also contribute to a perfectly crunchy exterior.

Perfecting Flour-Coated Roast Spuds

  • Preheat your oven for even cooking temperature.
  • Peel potatoes, then boil until partly cooked.
  • Drain using a colander to remove excess water.
  • Shake to roughen edges slightly for a crispy coating.
  • Leave to steam dry for a fluffier texture.
  • Liberally coat in flour inside a large roasting pan.
  • Arrange in a single layer on a roasting tray.
  • Roast until golden brown, turning occasionally for even heat distribution.

Roast Potato Preparation with Flour

Initial Potato Prep In Advance

For a head start on your roast potatoes, begin by peeling and cutting them, then immerse them in a large bowl filled with cold water.

Seal and store chilled in the fridge or a cool place, like a garage during the winter, for up to three days.

This preserves their freshness and prevents discolouration.

This method works equally well for other root vegetables, such as parsnips and carrots.

Remove them from the cold storage around an hour before cooking to allow them to reach room temperature, and then thoroughly drain them prior to roasting.

Early Parboil Strategy for Spuds

Enhance your meal prep by parboiling your spuds ahead of time.

After peeling and chopping, simmer the potatoes in boiling water until partially cooked.

Next, drain and lightly roughen their surfaces, then dust with flour (plain, or gluten-free flour)

Allow them to cool completely.

Post-cooling, place the potatoes in sealable bags and either refrigerate for one to two days or freeze them.

Frozen potatoes can be kept for as long as three months; just ensure to thaw them in the fridge for 24 hours before use.

Similar to the initial setup, let them return to room temperature on the counter for about an hour preceding the roasting process.

Expert Advice for Flawless Roast Potatoes

  • Simple Process: Just rotate your potatoes slightly over halfway during cooking.
  • Crispiness: To achieve the crispiest potatoes, turning is key—no timer adjustments are needed.
  • Ideal Ratio: Maintain the perfect balance between softness inside and crispiness outside.
  • Resting is Optional: Not essential for potatoes, but can enhance flavours.
  • Avoidance of Burning: Keep an eye on them to prevent charring.

Ideal Companions for Your Crispy Roast Spuds

Satisfying a Large Group with Roast Spuds

When preparing roast potatoes for numerous guests, it’s key to adjust your recipe proportions.

For every additional 200g of potatoes, mix in one more tablespoon of cooking oil.

An ample roasting tin is essential for evenly cooked golden potatoes. If catering to a gathering, say, of 10 people, these adjustments are crucial for a successful meal.

Preserving Cooked Roast Potatoes

Store your leftover roast potatoes in a sealed container or a zip-lock bag to keep them fresh in the refrigerator for a maximum of three days.

For longer preservation, consider freezing your potatoes; ensure they are thoroughly defrosted in the fridge for a full day before reheating.

When reheating, place them in a preheated oven at 220°C or 200°C with a fan, or gas mark 7 for ten minutes to maintain their crispiness.

Avoid using a microwave for reheating as it removes the crisp texture.

Reheat until they’re piping hot throughout to avoid any food safety issues.

Useful Information

  • Fat Alternative: If using duck or goose fat, melt it in the oven before tossing the potatoes in the roasting tin.
  • Scaling the Recipe: To increase the quantity, adjust the amounts of flour and oil: add 1 tablespoon of oil for every additional 200g of potatoes. Maintain the herb quantity but allow extra cooking time if using more ingredients.
  • Advance Preparation: Parboil and store potatoes for up to 2 days in the fridge or weeks in the freezer.
  • Weaning Adaptations: Serve as larger wedges or remove the fluffy centre; adjust the texture by processing it for infants.

Frequently Asked Questions

Achieving Extra Crunch in Roast Potatoes with Flour

To enhance the crunchiness of roast potatoes, coat them in flour before baking. This extra layer becomes deliciously crispy as it cooks.

  • Parboil potatoes until they’re starting to soften.
  • Drain and let steam dry for a couple of minutes.
  • Toss in a bowl with a touch of oil and your choice of flour until evenly coated.
  • Bake in a preheated oven until golden and crispy.

For the ultimate crispness, use flour with a higher protein content, like plain flour. It delivers a sturdy crust:

  • Plain Flour: Provides a satisfying crunch.
  • Rice Flour: Offers a lighter yet crisp outcome.

Self-Raising Flour for Roasting Potatoes

Using self-raising flour can yield a lighter texture due to its leavening agents. Expect a slight puffiness and a delicate crust:

  • A gentler rise gives a distinct texture.
  • Not as robustly crunchy as plain flour but can offer a unique take on crispiness.

Troubleshooting Lack of Crispiness in Roast Potatoes

Several factors could prevent your potatoes from crisping up:

  • Not Enough Oil: Potatoes need oil to crisp, so ensure they’re well-coated.
  • Overcrowding: Allows for steam build-up and soggy potatoes.
  • Low Oven Temperature: High heat is crucial for that crispy finish.

To rectify, make sure to:

  1. Use enough oil—but don’t drench.
  2. Space your potatoes evenly on the tray.
  3. Preheat your oven and potentially increase the cooking temperature if they’re not crisping.

Optimal Roasting Time at 200 Degrees Celsius Fan Oven

Roasting potatoes at 200 degrees Celsius fan oven typically requires:

  • Small to Medium Potatoes: Around 30 -40 minutes.
  • Larger Potatoes: May need up to 65 minutes.

Check regularly from the 40-minute mark until they reach your desired level of crispness.

Cornflour as an Alternative to Traditional Flour

Cornflour is a fantastic gluten-free option for adding crispiness:

  • It coats potatoes evenly without forming a heavy crust.
  • It yields a different but equally pleasing texture.

Use it in the same way you would use traditional flour for best results.

flour coated crispy potatoes in a bowl

Ultimate Crispy Roast Potatoes In Flour

Extra crispy roast potatoes. The perfect side to any roast dinner.
No ratings yet – be the first to rate this recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 250 kcal


  • 900 g Potatoes (eg. Maris Piper)
  • 5 -6 tbsps Duck Fat, Olive Oil or Sunflower Oil (Enough to coat the potatoes)
  • 50 g Flour (Plain or Gluten-Free – Add more if needed)
  • 3 Garlic Cloves (crushed in their skin)
  • Thyme or Rosemary (Fresh sprigs or dried)
  • Salt (to season)


  • Heat the oven at 220c/200c fan/Gas 7 or 420℉
  • Cut your potatoes into two-three even-sized pieces. Put in a pan of salted water and bring to the boil and cook for 7 minutes. Drain and shake gently in a sieve or colander leave to dry over the pan for 10 minutes.
  • Meanwhile, heat a layer of fat in a large roasting tin.
  • Add the potatoes to a bowl and add the flour. Toss until fully coated. Add more flour if needed.
  • When the oil is hot, add the potatoes and turn to coat. Drain off any excess and add the seasoning. Roast at the top of the oven turning halfway for 30 – 40 hour or until golden.
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Calories: 250kcalCarbohydrates: 50gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 14mgPotassium: 970mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 33mgIron: 2mg
Keyword maris piper, potatoes
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