Home > Food > Life > Recipe of the Week: Emma Louise Connolly’s Crispy Roasties

Crispy, delicious roasties, that you can prepare days or even weeks in advance.


1 heaped tbsp of baking powder
Potatoes (as many as you like)
Cooking oill
Rosemary and garlic – if you want even more flavour


1. Turn the oven up to 200C. Peel & chop your potatoes. The little ones are the best so make sure you cut a few smaller ones.
2. Add to a large pot of salted, cold water. Add 1 heaped tbsp of baking powder and stir it through.
3. Par boil for around 8-10 minutes or until a knife easily goes through, but doesn’t break the potato. Drain the potatoes (you can be a little rough with this, give them a good shake around to fluff up the edges – these will be the crispy bits!)
4. In an oven tray (flameproof if you have a gas hob – metal works best!) add around 2cm of oil & heat over the hob. Please be VERY careful and don’t do this when kids are around, it gets unbelievably hot. Use tongs & add the potatoes to the hot oil. Crisp one side & then coat the potatoes in the hot oil. You can add rosemary or garlic here if you like.
5. Pop into the oven for around 45 minutes, season generously with sea salt & thank me later! Merry Christmas!

Watch How to Make Them…

Prepare them in advance

Prepare the roasties the night before by part-roasting them (this means all you have to do is finish them off in the oven before you serve them up).
Prepare them the night before WITHOUT part-roasting them (this means getting them to the point where you could put them in the oven, pop them in the fridge instead, then all you have to do is roast when you’re ready to).
Prepare them further in advance and freeze them (you can get them to the point where they’re ready to roast, but freeze them instead, until it’s time and then you can defrost them and cook as normal.

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