This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
If there’s one recipe I make regularly and am super proud of it’s my gluten free roast potatoes. Crispy on the outside and fluffy on the inside, they’re gently flavoured with hints of garlic, rosemary and sea salt flakes.
Thanks to a secret ingredients these are honestly the best gluten free roast potatoes ever, and you don’t need any flour to make them!
Table of Contents
- Perfect for a gluten free roast dinner
- The secret to super fluffy roast potatoes
- How to get crispy roast potatoes with no flour
- Which potatoes should I use for roast potatoes?
- Which fat should I use for roasting potatoes?
- My gluten free roast potatoes recipe
- Need some more gluten free meal inspiration?
- Crispy Gluten Free Roast Potatoes Recipe
Perfect for a gluten free roast dinner
To me, a roast potato is the best part of a Sunday roast or Christmas dinner.
Golden and crisp on the outside, with a super fluffy inside, I love to just drown them in gravy.
They’re also the best leftover part of a roast dinner and I absolutely adore just eating them cold.
Call me weird but cold roast potatoes dipped in cold gravy is my sneaky leftover treat on Boxing Day!
But, I digress, you want to know HOW to make these golden, crispy gluten free roast potatoes.
And once you make them using my top tips, you’ll never go back!
The secret to super fluffy roast potatoes
There are two very important things that make the perfect roast potatoes: a crunchy outside and a fluffy inside.
Let’s start with the inside – how do you make those golden potatoes so soft and fluffy inside?
Well, my friends, I have discovered the secret to perfect, fluffy roast potatoes is adding bicarbonate of soda to the water when you par-boil them!
The first stage of making gluten free roast potatoes is usually to boil them in salted water until they’re just soft on the outside.
But if you add a little bicarb (or baking soda) to the boiling water, something magical happens.
Apparently the bicarb turns the water alkaline, which basically helps to break down the surface of the potatoes.
This means when you roast them up they’ll stay lovely and fluffy on the inside while they crisp up beautifully on the outside.
How to get crispy roast potatoes with no flour
The next stage of a perfect roast potato – and probably my favourite – is the crispy exterior.
There are a few tips you can follow to make sure you get the best crunchy, crispy outside to your roast potatoes.
And the best part is, you don’t even need any flour – so you can keep them naturally gluten free.
The first tip is once the potatoes have par-boiled and you’ve drained them, you need to shake them up.
Pop them back in the pan, sprinkle over some sea salt and whack the lid on – then give that pan a good shake.
This roughs up the edge of the potatoes so that they crisp and crunch up beautifully.
The second tip is make sure the oil in your potato pan is super hot.
I pop mine in the oven for around 10 minutes, so that it’s almost at the point of smoking.
You then want to work quickly to get the potatoes in and and coated, before popping it straight back in the oven to avoid losing heat.
The combination of the rough edges and hot oil will work perfectly to crisp up your roasties to golden perfection!
Which potatoes should I use for roast potatoes?
I know traditionally a lot of people use Maris Pipers for their roast potatoes.
But I actually prefer using King Edward potatoes.
They always produce a consistently fluffy and crisp roastie and they’re always my potato of choice.
Which fat should I use for roasting potatoes?
I tend to use vegetable oil for roasting potatoes as it’s cheap, easy to use and has a high smoking point.
I would recommend using this or if you want something extra special for an occasion such as Christmas, try goose fat.
You want the oil to get super hot so I’d avoid using something like olive oil as you might find this will smoke quite a bit.
Coconut oil would also work but vegetable oil is definitely my oil of choice.
My gluten free roast potatoes recipe
Everyone loves a roast potato which is crispy on the outside and fluffy on the inside – and these are perfect!
These gluten free roast potatoes are a great side dish for a gluten free Sunday roast or Christmas dinner, and everyone will love them, gluten free or not.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Crispy Gluten Free Roast Potatoes
These gluten free roast potatoes are crispy and delicious. Check out my secret ingredient to make them extra fluffy! No flour needed.
Ingredients
- 1 kg King Edward potatoes
- 3-4 tbsp vegetable oil (or goose fat)
- 1 tsp bicarbonate of soda
- Maldon salt
- Sprig or rosemary (optional)
- 2-3 garlic cloves (optional)
Instructions
- Preheat the oven to 200'C / Fan 180'C / Gas Mark 6.
- Peel the potatoes and either leave them whole or cut in half, depending how big the potatoes are and how big you want your roasties to be!
- Half-fill a large pan with water, add a pinch of salt and bring to the boil. Once boiling, add 1 tsp bicarbonate of soda, stir, and then add the potatoes. Bring the water back up to a rolling boil and boil the potatoes for 5-7 minutes, until the outside is soft enough that you can easily pierce it with a knife.
- While the potatoes are boiling, add the vegetable oil (and whole garlic cloves/rosemary if using) to a large baking tin (big enough for the potatoes to be in a single layer). Pop the oiled tin in the oven - you want it to be in there about 10-15 minutes until it is super hot.
- When the potatoes are done, drain them in a colander then place back in the saucepan. Tightly hold the lid on and shake them enough to rough up the edges - just a few back-and-forths should do!
- Carefully remove the tin from the oven and pour the potatoes in - they should sizzle and spit a little as they go in. Turn and roll them so that they are fully coated in oil and place back in the oven.
- Roast the potatoes for 20 minutes, then turn them over. Roast for another 20-25 minutes, until golden and crisp.
- Remove from the oven, scatter with Maldon salt and serve straight away.
Notes
- The bicarbonate of soda helps to turn the water alkaline, which causes the potatoes to break down quicker and go fluffier - see the blog post about for more!
- These potatoes can be frozen, then defrosted and reheated to serve. You can also keep any leftovers for 2-3 days in the fridge and reheat as needed.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 598Total Fat: 41gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 0mgSodium: 171mgCarbohydrates: 54gFiber: 6gSugar: 3gProtein: 6g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free roast dinner on the blog, why not give some of these a try?
- Gluten Free Yorkshire Puddings
- Gluten and Dairy Free Gravy
- Gluten Free Cauliflower Cheese
- Gluten Free Stuffing Balls
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this Gluten Free Roast Potatoes recipe?
Make sure you pin these recipe cards below for later!
Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
Made these for Christmas eve, with the Steak And Ale Pies, and they were all DELISH!! Thank you Sarah for all your hard work and inspiring recipes 🙂