Ultimate roast potatoes

Ultimate roast potatoes

Make the most of your roasties with this scrumptious recipe

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 50 mins

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.

Per serving (using olive oil)

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 21-40

  • Binder photo MissWah

    16 August 2009

    MissWah rated and commented on this recipe

    4 stars

    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!

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  • Binder photo devonsmokehouse

    20 August 2009

    devonsmokehouse commented on this recipe

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

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  • Binder photo devonsmokehouse

    20 August 2009

    devonsmokehouse commented on this recipe

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

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  • Binder photo Richard Barker

    07 September 2009

    Richard Barker commented on this recipe

    Tried these on Sunday and they turned out a treat!

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  • Binder photo Shaunie

    22 September 2009

    Shaunie rated and commented on this recipe

    5 stars

    very yummy

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  • Binder photo bakeacake09

    11 October 2009

    bakeacake09 rated and commented on this recipe

    5 stars

    These are THE best potatoes ever! I will always now cook my roast potatoes this way for ever more, the amount of good feedback I had from everyone after eating them at our Sunday Roast was unbelievable, now they all want to know my secret.....!

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  • Binder photo RJB

    18 October 2009

    RJB rated and commented on this recipe

    5 stars

    For some reason I've always had problems when cooking with potatoes, this is the 1st time everybody has eaten every last bit of potatoe on their plate :D gorgeous

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  • Binder photo laureana

    27 October 2009

    laureana rated and commented on this recipe

    5 stars

    these were the best roast potatoes i have ever had (sorry mum!) they were so crispy but fluffy on the inside, yum yum!

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  • Binder photo ThePotatoGirls

    10 November 2009

    ThePotatoGirls commented on this recipe

    Fantastic potatoes! Is it naughty that I'm having them more than just once a week on a sunday?! I found a really nice recipe for a mid-week roast on this website that I thought I would share... http://www.lovepotatoes.co.uk/mid-week-chicken-roast/

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  • Binder photo Tina1986

    17 November 2009

    Tina1986 rated and commented on this recipe

    5 stars

    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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  • Binder photo Poppet21

    17 December 2009

    Poppet21 rated and commented on this recipe

    4 stars

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

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  • Binder photo Julie Anne

    22 December 2009

    Julie Anne rated and commented on this recipe

    5 stars

    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.

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  • Binder photo hils.babe

    22 December 2009

    hils.babe rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sheppy

    22 December 2009

    sheppy rated this recipe

    5 stars

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  • Binder photo gemz84

    27 December 2009

    gemz84 rated this recipe

    5 stars

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  • Binder photo Caryl

    01 January 2010

    Caryl rated this recipe

    5 stars

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  • Binder photo Diana

    22 January 2010

    Diana rated this recipe

    5 stars

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  • Binder photo Desdemona67

    22 April 2010

    Desdemona67 commented on this recipe

    I use ground semolina instead of flour. :)

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  • Binder photo PompeyPaul

    05 May 2010

    PompeyPaul rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Chris

    10 June 2010

    Chris rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 - 20 mins

Cook time

Cook 50 mins

Crisp, fluffy and utterly irresistible

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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Per serving (using olive oil)

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

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