Ultimate roast potatoes

Ultimate roast potatoes

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(91 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 (103)

angrypirate1's picture

Tried these on Sunday and they turned out a treat!

devonsmokehouse's picture

great recipe, potatoes crisped up lovely, we tried it with smoked salt as well which gave it a subtle smokiness

devonsmokehouse's picture

great recipe, potatoes crisped up lovely, we tried it with smoked salt as well which gave it a subtle smokiness

misswah's picture
4

So crispy and light! Could have done with ten more mins in the oven though, oh well they all got eaten and there is always next time!

valentinag's picture
5

It is a great new way to bake potatoes!

ohlamour1976's picture
5

Scrumptious!

catmandoo's picture
5

I thought goose fat only ever came out to be cooked with around xmas time. Wouldn't do roasties any other way now (boiled for 5 mins first). Served mine with chicken thighs (much more flavour on the bone, breast somewhat over rated in my opinion) and heaps of gravy. A delicious and cheap family meal.

mellowmark's picture
5

Delicious, but I parboil them for a bit longer (around 4 minutes) as it makes the outsides softer and they can be bashed up a bit after steam drying. Flour or semolina both work well for crispiness.

lorna1972's picture
4

These were really delicious. Next time I shall par-boil for just a little longer to make them that little bit fluffier - but apart from that delicious!

stemac's picture

I would always boil potato's for a lot longer, up to fifteen minutes or so and then 'fluff' them up.

Always use goose fat and cook for 40 minutes, turning once half way through.

alexthelion's picture
5

one word amazing

mizzy999's picture

I use garlic granules on them too with a knob of butter...really yummy even on their own!

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
5

So simple yet delicious everytime.

shuntros's picture
5

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
1

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
5

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

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