Annabel Crabb’s Glass Potatoes

I know you guys havre been waiting for this post for a while now – because I have had a few messages asking about the potatoes I posted on the June long weekend! Good things are worth waiting for so thank you for your patience.

My brother made these on the Sunday of the June long weekend and I don’t know if it was because we were so exhausted and hung over from the ball the night before, but they were dead set the BEST potatoes I have had in some time, and let’s be honest, I eat a LOT of potatoes. He told me that they were Annabel Crabb’s glass potatoes, a magical method of cooking them that gives them an almost toffee like bottom from all the oil and just letting them BE for hours that makes them so good.

Annabel Crabb’s Glass Potatoes

2 kgs potatoes (I used cocktail potatoes and just 1 kilo for us)
Salt flakes
250mls olive oil

Now these are a long cooking potato – nothing for the faint hearted and not really a mid week potato to throw at the kids. You have to boil the potatoes through, and then roast them for a further hour or so. See? TIME is what gives them the bottom you are after.

1.Boil the potatoes until they are cooked through (I used cocktail with the skins on because they were on special). Preheat oven to 220 degrees (200 fan forced)

2. Once they are cooked through, drain them and place into your roasting dish (no oil in it yet). Press down with a masher until they split (more of a crush than a mash if you know what I mean)

3. Pour over all the olive oil (it’s a LOT) and a decent amount of good salt flakes on top of that and place into the hot oven for 10 mins up high at 220 then turn down to 200 (180 fan forced) for an hour or so.

4. Leave the potatoes as long as you can…and the KEY here is to not touch them. No tossing, no turning, no touching. Get it? Leave it be Kim.

I tried cooking them like my brother did on that Sunday, he used ceramic dishes that Annabel specifically says NOT to do but they just didn’t have that glass, toffee like bottom I was after that I had on that first day. Who knows where I went wrong. You can see in the picture above the ceramic dish I used…they just didn’t get the bottom you are after. So because I am dedicated (and a pig) I did them again in my scan pan and got the result I was after. You can leave them for as long as you can (turn down if they are browning too much).

Aha! We had success this time. Got that toffee, glass bottom that is what you are after. They are oily, they are salty, they are crispy and caramelised on the outside and inside? FLUFF BALLS. A lengthy cooking time no doubt, but worth it for a long lunch with a special roast or the like.

See? GLASSY. And classy.

A really yum way to cook some potatoes and one that will be a real crowd pleaser.

Print Recipe
5 from 2 votes

Glass Potatoes

A delicious long roasted potato with a glass like, toffee and caramlised bottom that you will LOVE.
Cook Time2 hrs
Course: Side Dish
Servings: 5
Author: Annabel Crabb

Equipment

  • Saucepan
  • Roasting dish
  • Oven

Ingredients

  • 1 kilos potatoes I used cocktail with the skin on
  • 1 tablespoon Salt flakes
  • 250 mls extra virgin olive oil

Instructions

  • Preheat the oven to 220 degrees (180 fan forced)
  • Boil the potatoes until you can get your knife through easily & drain
  • Place drained potatoes into a cold roasting dish and push down with a masher until slightly crushed and split
  • Drizzle on all the olive oil, and salt and place into the hot oven for 10 mins
  • After 10 minutes turn oven down to 200 degrees (180 fan forced) for an hour or longer rembering NOT TO TOUCH

How do you like your potatoes?
Duck fat roasted?
Deep fried?
Mashed or crushed?
Or however! Just so long as it’s hot and salty.

Comments

  1. Absolutely love Annabels Glass Potatoes I used a roasting pan not ceramic as well .

  2. Elissa Hunter says

    And now we’re having a roast tomorrow, just so I can eat those tatters ๐Ÿ˜๐Ÿ˜

  3. 5 stars
    these look the business thanks beth!
    back in the day my mother in law used copha !!! not a good option now, but they were fantastic and soo crisp!
    lol mxx

  4. Sooo first it says 2kg, in the recipe 1kg???
    Please explain
    Can’t wait to make

    • Deepends on how many to cook for…sorry! I used 1 kg for 5 of us but if you have more then go for it! I adapted it from Annabel’s recipe who used 2 kgs. Enjoy!

  5. Yum-O! Thank you for your dedication to the potato!!

  6. Renae Foottit says

    5 stars
    Oh boy oh boy. I just made these tonight with a roast for my 4 kids and a couple of friends and everyone gave them a big thumbs up!! Already planning to make it again Saturday night for a dinner party!!!!! Thanks!!!

  7. Oh yum! These are pretty much the smashed potatoes I love that FF House Mouse gave me the recipe for. So bloody good with sour cream!!! Oh so good! I am going to try your method next time with the extra cooking time.

  8. Kylie Anderson says

    I made these tonight and holy moly, they are the crack version of potatoes. So good. So crunchy. So so easy. My stomach thanks you x

  9. Oh my heavens I cannot wait to make these!! I have been craving them at breakfast time every day this week! Nothing beats a roast tattie ๐Ÿคค

  10. They sound so yum, will definitely be trying these this weekend!!
    Did you halve the amount of oil because you halved the amount of potatoes?? Thanks ๐Ÿ™‚

    • Because the measurement was so vague (ie just a LOT) I kind of just winged it…you need to have a good amount on the bottom (almost up to 0.5-1 cm of oil on the bottom of the pan) hope this helps!

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