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 61-80

  • Binder photo Emma

    07 August 2011

    Emma rated and commented on this recipe

    5 stars

    Brilliant!! The title says it all.

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  • Binder photo pinksparklycupcake

    25 August 2011

    pinksparklycupcake commented on this recipe

    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.

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  • Binder photo PH

    27 August 2011

    PH commented on this recipe

    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..

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  • Binder photo PH

    27 August 2011

    PH rated and commented on this recipe

    5 stars

    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..

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  • Binder photo jackie

    10 September 2011

    jackie commented on this recipe

    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)!

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  • Binder photo Medved

    22 September 2011

    Medved rated this recipe

    5 stars

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  • Binder photo charlotte cooks

    09 October 2011

    charlotte cooks rated and commented on this recipe

    4 stars

    Really easy, did exactly what the recipe said and I got crispy on the outside fluffy on the inside roast potatoes!

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  • Binder photo Kirsty M

    10 October 2011

    Kirsty M rated this recipe

    5 stars

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  • Binder photo Pixieloveheart

    22 October 2011

    Pixieloveheart rated and commented on this recipe

    5 stars

    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 )

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  • Binder photo zoedroberts

    31 October 2011

    zoedroberts rated and commented on this recipe

    5 stars

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

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  • Binder photo Trainee Domestic Goddess

    06 November 2011

    Trainee Domestic Goddess rated and commented on this recipe

    5 stars

    Fantastic -Everyone agreed, the best roasties ever!

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  • Binder photo Dee Soneji-Makani

    17 November 2011

    Dee Soneji-Makani rated this recipe

    5 stars

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  • Binder photo Gailbc

    20 November 2011

    Gailbc commented on this recipe

    Use fine semolina instead of flour, guaranteed crunch yummy!

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  • Binder photo hannah

    19 April 2012

    hannah rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ella M Harrison

    05 May 2012

    Ella M Harrison commented on this recipe

    My hubbie loved these! Thank you!

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  • Binder photo Winter

    03 July 2012

    Winter rated this recipe

    5 stars

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  • Binder photo cosygiraffe

    13 July 2012

    cosygiraffe rated and commented on this recipe

    5 stars

    Perfect - delicious.

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  • Binder photo cosygiraffe

    13 July 2012

    cosygiraffe commented on this recipe

    Also - I used goose fat

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  • Binder photo Fluent Blue

    30 September 2012

    Fluent Blue rated and commented on this recipe

    5 stars

    Just great, made mine with butter... tasted soo good :)

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  • Binder photo Cilla

    08 October 2012

    Cilla rated and commented on this recipe

    5 stars

    Really really good roast potatoes! Just needs a little bit more flavor, but other than that, tasty and very easy to make.

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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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