Ultimate roast potatoes

Ultimate roast potatoes

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(94 ratings)

Prep: 15 mins - 20 mins Cook: 50 mins


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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  • 1kg Maris Piper potato



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

  • Maldon salt, to serve


  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 (108)

Kerricupit's picture

I did this on Sunday for my roast. I boiled the potatoes for 10 mins, I heated up the oil (veg oil) in an over tray while that potatoes was cooking. Then added the potatoes to the oiled tray pan (be careful not to burn your self) I mixed the potatoes around to get them all oilly added some salt and left for 20 minutes then turned them and then another 20 mins. Then done was so nice :)

Definitely going to try other ones iv seen on here. Coconut oil and flour added to it is another choice for me. Adding rosemary and theme is also a lush idea

chapelapple's picture

Fantastic recipe! My first attempt at home roasties, really impressed. I would probably say you need to leave them in for a bit longer so maybe 1 hour cooking time in total. I'll definitely be doing these again.

amina248's picture

This is my go to recipe for roasties! Crsipy, perfect amount of salt and oil and my whole family loves them; can't keep up with how many times I've made these!

Helen P's picture

I made roast potatoes for the first time ever this week and used this recipe. I found it really easy to follow and the potatoes came out lovely and crispy. I couldn't find goose/duck fat in my supermarket so I used beef dripping instead and it worked fine. I roasted mine for an hour.

whiz100's picture

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

CookDoc's picture

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

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

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

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

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

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


Questions (2)

ianmilgate's picture

what type of flour do you dust with

goodfoodteam's picture

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

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