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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 81-93

  • Binder photo DeborahK

    30 October 2012

    DeborahK rated and commented on this recipe

    5 stars

    I love this recipe. I've made it twice before and I currently have a batch in the oven! I usually make it with olive oil and goose/duck fat is also great. Ideally, I think I would mix duck/goose fat with olive oil. That could be good. These potatoes always turn out crispy and fluffy and light in the inside and they are a favourite in the household with my husband often asking for me to make them. I usually boil them for about 5 minutes instead of two and leave them in the oven 30 minutes or so. They are absolutely fantastic each time! One thing: for those of you who are counting calories, you could use a bit less olive oil then what they ask for.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marcula

    15 November 2012

    Marcula rated and commented on this recipe

    5 stars

    Made these to accompany a Beef Wellington and everybody commented on how good the roasties were! They were absolutely delicious, nice and fluffy on the inside & crispy on the outside. Made mine with goose fat for an extra luxurious taste but next time will try with olive oil as comparison. This will definitely be my 'go to' recipe for roast potatoes from now on!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ever Witch Way

    10 December 2012

    Ever Witch Way commented on this recipe

    I will always use this recipe it is so good it comes out so nice and fluffy and i always Use Goos fat it adds that real good bit of flaver!!!***

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Juice

    23 December 2012

    Juice rated and commented on this recipe

    5 stars

    I use olive oil. a jar of goose fat is £3.50! i par boil for 5-6 mins, agitate in collander, place in bowl, pour oil over and toss until coated, sprinkle flour over, pour oil onto tray, heat tray and pour spuds onto the hot oil / tray. yum yum.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Despina

    29 December 2012

    Despina rated and commented on this recipe

    5 stars

    The ultimate roast potatoes!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MmeButterfly

    01 January 2013

    MmeButterfly rated and commented on this recipe

    5 stars

    These came out fantastic. I used olive oil. However, I made them too in advance (about 4hours) and they didn't look as great. The recipe states they should be served strait away, and I second that!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Bree

    13 January 2013

    Bree rated and commented on this recipe

    5 stars

    easy and scrumptious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo LkC

    20 January 2013

    LkC rated and commented on this recipe

    5 stars

    The best roast potatoes! My family won't accept any alternatives now

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kelly

    22 January 2013

    Kelly rated and commented on this recipe

    5 stars

    Without a doubt, the best roast potatoes I've ever eaten. I will never make roast potatoes any differently ever again! I par-boiled them for around 4 mins instead of the 2 mins advised as I felt this would not be enough time. Used goose fat for the first time and I'm now a convert. Wouldn't cook potatoes again without. Made them so delicious and crispy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo gjayanikasa

    09 February 2013

    gjayanikasa rated and commented on this recipe

    5 stars

    Delicious! Added thyme and 5 unpeeled, crushed, whole garlic cloves for extra flavour.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo laurag

    01 April 2013

    laurag commented on this recipe

    Great even without the flour just in olive oil and roughed up in the colander, boiled for 8-10 minutes and roasted for about 40-45 minutes. Beautiful. My boyfriend loved them :)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ciara22

    10 May 2013

    ciara22 rated and commented on this recipe

    5 stars

    Perfect and easy!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo scowan

    17 May 2013

    scowan rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving (using olive oil)

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close