Ultimate roast potatoes

Ultimate roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(99 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (108)

vripley1985's picture

Also - I used goose fat

vripley1985's picture

Perfect - delicious.

ellabella1983's picture

My hubbie loved these! Thank you!

hannahbanana78's picture

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

Fantastic -Everyone agreed, the best roasties ever!

zoedroberts's picture

Brilliant!!! You live and learn - thank you.

pixieloveheart's picture

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

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

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

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

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.

cindyrn's picture

Very delish!~! A big hit with my "picky-eaters~!!"...
I used olive oil and I seasoned the potatoes with some Roasted Garlic Plus by Clubhouse ®, & coarse black pepper!!

Cloudymao's picture

I already do my roasties like this, only with rosemary, tyme, sage and red onion, I have to say, olive oil is my first choice in front of fat, I think it tastes far better.

I haven't followed this recipie, but because I'm familiar with basically the same thing, and can see it's rather full proof, i'll be forwarding it to a few people :P

lansdown12's picture

excellent outcome - kids very impressed, everyone happy!

Used groundnut oil and they turned out perfect

polyvinylbride's picture

Used duck fat and came out crispy with a fluffy middle, perfect! Never using another recipe again.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…