Ultimate roast potatoes

Ultimate roast potatoes

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(78 ratings)

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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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silleopstrup's picture

add thyme for a bit of extra flavour !

pamela37's picture

I have used this recipe many times and it never fails

howson's picture

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

stephanieg's picture
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So simple yet delicious everytime.

shuntros's picture
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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....

veggiefoodlover13's picture
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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???

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

pecydonk's picture

yes iwill try it this way and let you know
percival

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

des555's picture
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tHE ONLY CHANGE I MADE WAS TO ELIMINATE THE FLOUR AND SCORE THE POTATOES ONCE COOKED WITH A FORK TO INCREASE THE ROUGH EXTERIOR. A FAVOURITE WITH EVERYONE WHO HAD IT.

des555's picture
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tHE ONLY CHANGE I MADE WAS TO ELIMINATE THE FLOUR AND SCORE THE POTATOES ONCE COOKED WITH A FORK TO INCREASE THE ROUGH EXTERIOR. A FAVOURITE WITH EVERYONE WHO HAD IT.

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