Deep Fried Roast Potatoes – Recipe Guide

The flawless roast potato must have an incredibly crispy outside and a soft, creamy inside. I use a great amount of vegetable oil – you’re half deep frying them. It’s quite indulgent, but it does make a change. Indulge in the ultimate comfort food with this delightful recipe for crispy deep fried potatoes. Whether you’re desiring a side dish for a hearty meal or hunting for a savoury snack to fulfil your cravings, these deep fried potatoes are sure to hit the spot.

Different Types of Potatoes in the UK

When it comes to cooking deep fried roast potatoes, the type of potato you choose can make a immense transformation in the final result. In the UK, there are several variabilities of potatoes usually available, each with its own characteristics and best usages.

Maris Piper

The Maris Piper potato is a treasured variety known for its usefulness and excellent cooking properties. With a fluffy texture and soft taste, Maris Piper potatoes are perfect for a wide range of cooking applications, including deep frying, roasting, mashing and boiling. Renowned for their aptitude to hold their shape during cooking, Maris Piper potatoes are often favoured for cooking crispy roast potatoes and soft mashed potatoes.

King Edward

The King Edward potato is a well-liked variety cherished for its floury texture and rich flavour profile. With a creamy evenness and slightly sweet taste, King Edward potatoes are admired for their ability to produce crispy roast potatoes with a soft interior. These adaptable spuds are well-suited for mashing, roasting, and frying, making them a worthy choice in British kitchens.

Desiree

The Desiree potato is a useful and flavourful variability known for its creamy texture and subtle, nutty flavour profile. With a steady flesh that holds its shape well during cooking, Desiree potatoes are perfect for boiling, roasting, and frying. Their lively red skin adds visual appeal to dishes, while their even texture lends itself seamlessly to mashed potatoes and potato salads.

Charlotte

The Charlotte potato is a multipurpose and flavourful variation award-winning for its firm, buttery texture and delicate taste. With smooth skin, thin and waxy flesh, Charlotte potatoes are seamless for steaming, boiling, and roasting. Their firm texture grips up well in salads, making them a admired choice for potato salad recipes.

Ingredients

Below are the given ingredients on how you make Deep Fried Crunchy Potatoes:

Spice Mix:

Mix the ingredients given below in a small bowl:

• 2 tablespoons salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano

Flour Mix:

1/2 cup cornstarch
1 1/2 cups flour

Wet Mix:

1 cup buttermilk
1 teaspoon baking soda

Preparing the Potatoes:

Take 4-5 medium or 3 large Russet potatoes

Step-By-Step Guide

Step 1:

Put a pot of water on the stove with sufficient lightly salted water to cover the potatoes you’re going to use. (If you are preparing a double or triple recipe, you can do all of these steps in consignments, so all the spuds don’t have to fit in the pot at the same time.)

Step 2:

Also start heating peanut or corn oil in a pot or deep fryer big enough to hold six or eight pieces of the potato. (If you’re new to cooking, please visit blogs section on my website to get pro at it.) You want the oil to get up to around 350 degrees.

Step 3:

Brush the potatoes, rinse them, and pat them dry. Then slice them either into slabs or wedges, or as you wish it to be sliced. When the water is on boiling point, slide the potatoes into the water slightly (so you don’t splash hot water), and mix them a bit. About two or three minutes after the water comes again to a boil, you will perhaps start smelling the potatoes, which means it’s about time to get them out of the water. You want them somewhat cooked, but still firm enough to handle without them breaking up. Underdone is better than overcooked.

Step 4:

Pour them into a strainer to drain and cool off. Sprinkling a little of the Spice Mix over them.

Step 5:

When they’re cool to an adequate amount to handle, scour them in the Dry Mix, then in the Wet Mix, and then in the Spice repeat this process again. Now you can place them on a wire rack to cool down and dry out whereas you finish the batch and get ready to fry.

Step 6:

When the oil is hot, slightly put the potatoes in a few at a time, dependent on the dimensions of your fryer or pot. You’ll only need to fry them for 4-5 minutes, until they get a stunning golden brown. Now take them out of the oil with a fry basket or slotted spoon and place them onto paper towels on a pan or plate. Dust a little more Spice Mix on them.

Step 7:

Unsurprisingly, you’ll eat some as soon as they are cool enough, but don’t let yourself to be manipulated — you might have guests that want some, you know. If it’s not time to eat yet, you can save them warm in a warm oven, 200 degree Celsius or so, but later you’ll want to refrigerate any remnants. Then you can look forward to consuming a piece with eggs in the morning, or with a delicious sandwich for lunch!

Best Deep Fried Roast Potatoes Recipe

Serving

This recipe grants 4-6 pieces of deep fried potatoes, which is sufficient to serve 4-5 people. Though, the serving size may vary dependent on your personal preference and craving.

Preparation Time

The preparation time for these deep fried potatoes is around 20 minutes.

Cooking Time

The cooking time for these deep fried potatoes is also about 20 minutes, conditional on oil and temperature.

Nutritional Information

This information about deep fried roast potatoes is approximated based on the ingredients and cooking instructions as labelled in each recipe and is planned to be used for informational purposes only. Please note that nutrition details may vary founded on methods of origin, preparation and freshness of ingredients used.

Total Fat 9g        
Saturated Fat 1g
Cholesterol 0mg
Sodium 346mg
Total Carbohydrate 46g
Dietary Fiber 5g
Total Sugars 3g
Protein 5g
Vitamin C 21mg
Calcium 37mg
Iron 2mg
Potassium 1150mg

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