Ultimate roast potatoes

Ultimate roast potatoes

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(79 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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charliicrankthat's picture

Perfect! First time making roast potatoes, so simple and really yummy!

Annie17's picture

I boiled the spuds for 8 mins and used a mixture of olive oil and butter in the roasting tin. They turned out perfectly!

Angelica Mercieca Ciantar's picture
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Perfect every time! Delicious! My go to recipe for roast potatoes!

LadyDee's picture
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Yummy!!! I made these yesterday with what I had in my cupboards... Coconut oil! I boiled the potatoes for 5mins rather than 2mins. I also added thyme and crushed garlic to the roasting tin. My mister is still talking about these potatoes today and I still can't believe how gorgeous they were! My official recipe now :-)

nmise's picture
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Best potatoes ever! We did them yesterday and today! Today we didn't have enough fat so we used oil. It was good but definitely better with fat. All in all, star of the lunch!

paulo7555's picture

Oh my family have found god...in me as I tried this for my roasties and now its got to be done every time I do a roast for them .
I have done a bit of a twist I floured then give them a coat of hunny which I have done to my parsnips and carrots ..oh there are gorgeous.

pcansick's picture

Nice and easy recipe to follow I used olive oil and lamb juices and the result was the most perfect and crispiest potatoes, cheers thanks alot will highly recommend this.

scarlet99's picture

Great roasties. The flour adds the extra crispness. Lovely and easy.

ciaraheffron's picture
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Perfect and easy!

loopyloo20's picture
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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 :)

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

redlipstick's picture
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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.

lib9700's picture
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The best roast potatoes! My family won't accept any alternatives now

kurczaczek10's picture
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easy and scrumptious!

mmebutterfly's picture
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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!

despinamina's picture
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The ultimate roast potatoes!!

juicebanger1's picture
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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.

witchwind3's picture

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!!!***

dracula1's picture
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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!

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