Ultimate roast potatoes

Ultimate roast potatoes

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(89 ratings)

Prep: 15 mins - 20 mins Cook: 50 mins

Easy

Serves 4

This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your potatoes are perfect for Sunday lunch or even Christmas dinner

Nutrition and extra info

Nutrition: per serving (using olive oil)

  • kcal391
  • fat23g
  • saturates3g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein5g
  • salt0.42g
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Ingredients

  • 1kg Maris Piper potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
  • 2 tsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • Maldon salt, to serve

Method

  1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

  2. Drain the potatoes in a colander. Now it’s time to rough them up a bit – shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

  3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

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Comments (103)

whiz100's picture
5

I made these, first time ever, they turned out great. and I made enough to last 4 days ;-)

CookDoc's picture
5

Works every time. Really good roast potatoes. I do, however bring mine to the boil and leave them bubbling for 8 minutes. Then rough them up gently in the pan, sprinkle with flour, and toss them about again.

kookymooky's picture

I made these for Christmas Day, they were simply divine! Five stars. (Why won't let me rate?)

CookDoc's picture
5

Go to top of page, and beneath current rating, underlined is "Rate this recipe"
That works OK.

mimi19836's picture

I thought that too, but the rate box is just above the comments box. Maybe you've already spotted this and there is another problem, to which I have no answer!

MrsK121's picture

Made these with duck fat. Easy to follow instructions and the potatoes were delicious!

RuthBaker's picture

Perfect spuds - been trying for years to get them soft and crispy, the flour coating is a winner!

KaylasCakes's picture

Great recipe! I used the fat that I drained from the slow cooked duck and apples recipe (also on here) And added some black pepper and smoked paprika to the flour before coating the potatoes. Definitely a winning recipe!

lizleicester's picture
3.75

These were very good and I added a few sweet potatoes to the ordinary ones. I used olive oil and agree that an hour is about right for cooking time.

Cania's picture
5

I've made these three times now and they always turn out perfect. I tend to leave them in for about an hour.

cusinebelle's picture
3.75

I love roasties but have never made them before on my own until today. This recipe is how I imagined roasties should be; warm and fluffy on the inside, crispy and coarse on the outside.

gardenfaery69's picture

Used this for Christmas Day and best roasties I've had - just as quick and far tastier than any of these 'ready made' batter covered marlarky spuds... a new favourite - many thanks <3

CharliiCrankThat's picture

Perfect! First time making roast potatoes, so simple and really yummy!

Annie17's picture

I boiled the spuds for 8 mins and used a mixture of olive oil and butter in the roasting tin. They turned out perfectly!

Angelica Mercieca Ciantar's picture
5

Perfect every time! Delicious! My go to recipe for roast potatoes!

LadyDee's picture
5

Yummy!!! I made these yesterday with what I had in my cupboards... Coconut oil! I boiled the potatoes for 5mins rather than 2mins. I also added thyme and crushed garlic to the roasting tin. My mister is still talking about these potatoes today and I still can't believe how gorgeous they were! My official recipe now :-)

nmise's picture
5

Best potatoes ever! We did them yesterday and today! Today we didn't have enough fat so we used oil. It was good but definitely better with fat. All in all, star of the lunch!

paulo7555's picture

Oh my family have found god...in me as I tried this for my roasties and now its got to be done every time I do a roast for them .
I have done a bit of a twist I floured then give them a coat of hunny which I have done to my parsnips and carrots ..oh there are gorgeous.

pcansick's picture

Nice and easy recipe to follow I used olive oil and lamb juices and the result was the most perfect and crispiest potatoes, cheers thanks alot will highly recommend this.

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Questions (2)

ianmilgate's picture

what type of flour do you dust with
ian

goodfoodteam's picture

Hi Ian, thanks for your question. Plain flour is fine to use.

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