Ultimate roast potatoes

Ultimate roast potatoes

Make the most of your roasties with this scrumptious recipe

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 50 mins

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.

Per serving (using olive oil)

391 kcalories, protein 5.0g, carbohydrate 43.0g, fat 23.0 g, saturated fat 3.0g, fibre 3.0g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Marcus

    04 November 2007

    Marcus rated and commented on this recipe

    5 stars

    I think the it's the flour that makes these taste so great!

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  • Binder photo SarahHarding

    24 November 2007

    SarahHarding rated this recipe

    5 stars

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  • Binder photo percival

    21 December 2007

    percival commented on this recipe

    yes iwill try it this way and let you know percival

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  • Binder photo Mel

    26 December 2007

    Mel rated and commented on this recipe

    5 stars

    These are failsafe! I've made this hundreds of times and they are always delicious - fuffly inside and crisp on the outside.

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  • Binder photo veggiefoodlover13

    12 January 2008

    veggiefoodlover13 rated and commented on this recipe

    1 stars

    i'd like it but why the unnessicary dissing olive oil??? i'm vegetarian and i don't think you should say olive oil is not luxorious maybe you havn't been abroad???

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  • Binder photo Shunter

    03 February 2008

    Shunter commented on this recipe

    Having tried this recipe twice, both with goose fat and olive oil, there is most definitely a difference. Whilst both were great, the former was notable in its depth of flavour. This is of course your choice as a vegetarian, but with that choice comes something of a lack of options, by default. Regards....

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  • Binder photo Shunter

    03 February 2008

    Shunter rated this recipe

    5 stars

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  • Binder photo Stephanie

    23 February 2008

    Stephanie rated and commented on this recipe

    5 stars

    So simple yet delicious everytime.

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  • Binder photo adele

    30 March 2008

    adele commented on this recipe

    easy to follow, easy to make and throughly enjoyed by my family

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  • Binder photo pam dockerty

    08 May 2008

    pam dockerty commented on this recipe

    I have used this recipe many times and it never fails

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  • Binder photo syllabob

    23 May 2008

    syllabob commented on this recipe

    add thyme for a bit of extra flavour !

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  • Binder photo mizz99

    13 June 2008

    mizz99 commented on this recipe

    I use garlic granules on them too with a knob of butter...really yummy even on their own!

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  • Binder photo alexthelion

    08 August 2008

    alexthelion rated and commented on this recipe

    5 stars

    one word amazing

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  • Binder photo STEMAC

    11 August 2008

    STEMAC commented on this recipe

    I would always boil potato's for a lot longer, up to fifteen minutes or so and then 'fluff' them up. Always use goose fat and cook for 40 minutes, turning once half way through.

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  • Binder photo Lorna

    27 December 2008

    Lorna rated and commented on this recipe

    4 stars

    These were really delicious. Next time I shall par-boil for just a little longer to make them that little bit fluffier - but apart from that delicious!

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  • Binder photo Mellowmark

    18 January 2009

    Mellowmark rated and commented on this recipe

    5 stars

    Delicious, but I parboil them for a bit longer (around 4 minutes) as it makes the outsides softer and they can be bashed up a bit after steam drying. Flour or semolina both work well for crispiness.

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  • Binder photo alexandra

    07 February 2009

    alexandra rated this recipe

    5 stars

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  • Binder photo catmandoo

    26 March 2009

    catmandoo rated and commented on this recipe

    5 stars

    I thought goose fat only ever came out to be cooked with around xmas time. Wouldn't do roasties any other way now (boiled for 5 mins first). Served mine with chicken thighs (much more flavour on the bone, breast somewhat over rated in my opinion) and heaps of gravy. A delicious and cheap family meal.

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  • Binder photo Lisa

    21 July 2009

    Lisa rated and commented on this recipe

    5 stars

    Scrumptious!

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  • Binder photo ValG

    30 July 2009

    ValG rated and commented on this recipe

    5 stars

    It is a great new way to bake potatoes!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 50 mins

Crisp, fluffy and utterly irresistible

Ingredients

  • 1kg Maris Piper potato
  • 100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
  • 2 tsp flour
  • Maldon salt , to serve
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Per serving (using olive oil)

391 kcalories, protein 5.0g, carbohydrate 43.0g, fat 23.0 g, saturated fat 3.0g, fibre 3.0g, salt 0.42 g

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