Ultimate roast potatoes

Ultimate roast potatoes

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(79 ratings)

By

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Cooking time

Prep: 15 mins - 20 mins Cook: 50 mins

Skill level

Easy

Servings

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 info

Nutrition per serving (using olive oil)

kcalories
391
protein
5g
carbs
43g
fat
23g
saturates
3g
fibre
3g
sugar
0g
salt
0.42g

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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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.

Recipe from Good Food magazine, November 2005

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Comments

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dracula1's picture
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Made these to accompany a Beef Wellington and everybody commented on how good the roasties were! They were absolutely delicious, nice and fluffy on the inside & crispy on the outside. Made mine with goose fat for an extra luxurious taste but next time will try with olive oil as comparison. This will definitely be my 'go to' recipe for roast potatoes from now on!

dbkrantz's picture
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I love this recipe.

I've made it twice before and I currently have a batch in the oven!

I usually make it with olive oil and goose/duck fat is also great. Ideally, I think I would mix duck/goose fat with olive oil. That could be good.

These potatoes always turn out crispy and fluffy and light in the inside and they are a favourite in the household with my husband often asking for me to make them.

I usually boil them for about 5 minutes instead of two and leave them in the oven 30 minutes or so.
They are absolutely fantastic each time!

One thing: for those of you who are counting calories, you could use a bit less olive oil then what they ask for.

queeniep's picture
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Really really good roast potatoes! Just needs a little bit more flavor, but other than that, tasty and very easy to make.

abu_amprayil's picture
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Just great, made mine with butter... tasted soo good :)

vripley1985's picture
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Also - I used goose fat

vripley1985's picture
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Perfect - delicious.

ellabella1983's picture

My hubbie loved these! Thank you!

hannahbanana78's picture
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I find roastys really hard to get right, but I love this recipe, if you do them with goose fat they are amazing.....but I find to get them really nice they need about an hour an a half cooking time, I have done them with olive oil and they are still great because they still get really crunchy but have them the naughty way it's much better!

gailbc's picture

Use fine semolina instead of flour, guaranteed crunch yummy!

sophie_miller's picture
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Fantastic -Everyone agreed, the best roasties ever!

zoedroberts's picture
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Brilliant!!! You live and learn - thank you.

pixieloveheart's picture
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This was the first time I'd made roast potatoes and they turned out great, will be using this recipe again! ( I used goose fat by the way )

charlotte-cooks's picture
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Really easy, did exactly what the recipe said and I got crispy on the outside fluffy on the inside roast potatoes!

jaxwise's picture

I always do my roasties this way and they never fail.
I add a pinch of turmeric to the water too, for added golden colour. (turmeric is good for warding off prostate cancer too)!

pheleven's picture
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Tried this recipe today and added some paprika powder during the final toast, turned out really good! Hubby & my little boy love them & nothing is left behind..

pheleven's picture
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Tried this recipe today and added some paprika powder during the final toast, turned out really good! Hubby & my little boy love them & nothing is left behind..

pickledonioncoat's picture

These are the best roast potatoes ever! I cut mine slightly smaller (2-3 cm pieces), really bash them around in the pan and colander and used olive oil for a (slightly) healthier roastie. Crunchy on the outside, soft and fluffy inside. Doesn't get better than that.

emmadh's picture
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Brilliant!! The title says it all.

mariabryce's picture

Use semolina if you have any - makes them amazing, although if you only have flour you still get a pretty fab result. Not much can beat a good roastie...yummy

ray_read's picture

My own way of doing crisp roasties to pour the hot fat over the potatoes when they have been drained and then put them back into the roasting tin. That way, they get covered all over.

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