Crispy Oven Roasted Potatoes
Cuisine: American
Author: Kitchens
  • 1 pound (450 g) potatoes, peeled, cut into wedges or chunks
  • melted butter (or fat from roasted meat) to roast
  • 2 Cups (4 ounces or 120 grams) fresh white breadcrumbs, sieved
  • 1 Tablespoon fresh mixed herbs, chopped
  1. Cut the potatoes into even pieces and parboil in salted water for 8 minutes.
  2. Drain and allow to dry off.
  3. Heat the butter or meat drippings, or any other suitable fat, in a deep roasting pan.
  4. Put the potatoes into the butter and roast in the oven 375 degrees F (190 deg. C) gas mark 5 for 30 minutes basting occasionally with the hot butter.
  5. Mix together the sieved breadcrumbs and mixed herbs.
  6. Carefully remove the partially cooked potatoes from the butter and roll them in the breadcrumb mixture. Be very careful not to burn yourself.
  7. Return to the roasting pan and continue to cook until nicely browned.
This is an excellent recipe for holiday meals or weekends, when roasting large cuts of meat like turkey, roast beef or crown roasts.
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