Ultimate roast potatoes

Ultimate roast potatoes

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(94 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

    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

    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 (108)

robbothechef's picture
5

These truly are the best way to make roast potatoes, perfect.

polyvinylbride's picture
5

Absolutely the best roast potato recipe ever, fluffy on the inside and gorgeously crispy on the outside, even 10 stars wouldn't be enough!

bexiebas's picture
1

There is no mention of how much fat is required.
Are the potatoes just thinly coated in the oven or sitting in a pool of fat?

sammyv's picture
5

Super easy and amazing results. I par boil for a little longer to soften the outside and bash up with flour. Will definitely use again.

diduck's picture

fabulous - just cooked these as a trial run for Christmas day and so easy to do but srummy. Will use goose fat next time for extra flavour

nordicinkent's picture
5

What a great recipe! I've never cooked roast potatoes in my life but with this recipe I managed to impress my hubby, who regards himself a bit of snob what it comes to roast potatoes. Very easy to make and very difficult to fail I say. Next time I'll try goose fat instead of olive oil.

loopyloo20's picture
5

great perfect roast potatoes

carolineannp's picture
5

these are sooo easy and great results every time:)

pmichaelides1972's picture
5

OMG, these spuds are fab!!

xcxhannahxcx's picture
5

Great everytime!

dderks's picture
5

I love it. Im Dutch. Most people in Holland don't even know what roast potatoes is. Every time I serve it my guests are surprised.

buona_forchetta's picture
5

i froze them as said, then disted in flour before cooking in goose fat... perfect!!

littlemissysunshine's picture
5

Yum!

freestonecj's picture
5

Best way to serve roasts.

Made mine with a garlic infused olive oil which gave an amazing hint of flavour to them. Love it!

pompeylad999's picture
5

I have always loved my Dads roast potatoes. I did these and the flour really does help them crisp up! I boiled for around 15 mins to start with, then an hour in the oven. Delicious!

desdemona67's picture

I use ground semolina instead of flour. :)

hils_babe's picture
5

I've been doing roasties like this for years! I do parboil for slightly longer and use semolina rather than flour as this makes them extra crispy! But you can't beat the flavour, even my veggie daughter claims this is her 'very guilty pleasure' as I only use goose fat.

Julesworthy's picture
5

Whenever I've tried to make roast potatoes before, they haven't turned out quite right. These were absolutely perfect! I made them for the first time for Christmas dinner and I would recommend them to anyone.

poppet21's picture
4

I always mix mustard powder to the flour, it gives them that wee bit more of a bite, but they always are delicious.

tina1986's picture
5

I love roasting potatoes in goose fat all year round! Here is a website I found- the goose fat information service, which provides alternative goose fat recipes.

http://www.goosefat.co.uk/page/home

They are also running a competition on their website to win a Le Creuset Casserole dish!

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