Classic English Roasties with Creamy Centers

These English roast potatoes are crisp on the outside and creamy on the inside — exactly what you want from a classic roastie. The secret lies in parboiling the potatoes first, then roasting them in a hot oven with plenty of oil so the edges develop deep golden color and irresistible crunch. Whether you’re serving them with roast beef, poultry, or sticking them on a holiday spread, these potatoes feel both comforting and a little special.

Good

% Daily Values based on a 2,000 calorie diet

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