Ultimate roast potatoes

Ultimate roast potatoes

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(106 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, questions and tips

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nialahkelly
21st Sep, 2017
5.05
Cannot say enough good about this recipe - absolutely foolproof. I make mine with oil and butter and they come out fab every time.
leight79
20th Jun, 2017
3.8
Very crispy and tasty. A bit too 'clean' compare to how I like my roasties, but a foolproof recipe.
lizleicester
16th May, 2017
5.05
Lovely - this is why I saved the goose fat!! These roast potatoes are SO good!
Kerricupit's picture
Kerricupit
15th Nov, 2016
I did this on Sunday for my roast. I boiled the potatoes for 10 mins, I heated up the oil (veg oil) in an over tray while that potatoes was cooking. Then added the potatoes to the oiled tray pan (be careful not to burn your self) I mixed the potatoes around to get them all oilly added some salt and left for 20 minutes then turned them and then another 20 mins. Then done was so nice :) Definitely going to try other ones iv seen on here. Coconut oil and flour added to it is another choice for me. Adding rosemary and theme is also a lush idea
chapelapple
16th Oct, 2016
5.05
Fantastic recipe! My first attempt at home roasties, really impressed. I would probably say you need to leave them in for a bit longer so maybe 1 hour cooking time in total. I'll definitely be doing these again.
amina248
9th Oct, 2016
5.05
This is my go to recipe for roasties! Crsipy, perfect amount of salt and oil and my whole family loves them; can't keep up with how many times I've made these!
Helen P
17th Sep, 2016
5.05
I made roast potatoes for the first time ever this week and used this recipe. I found it really easy to follow and the potatoes came out lovely and crispy. I couldn't find goose/duck fat in my supermarket so I used beef dripping instead and it worked fine. I roasted mine for an hour.
whiz100
6th May, 2016
5.05
I made these, first time ever, they turned out great. and I made enough to last 4 days ;-)
CookDoc
3rd Apr, 2016
5.05
Works every time. Really good roast potatoes. I do, however bring mine to the boil and leave them bubbling for 8 minutes. Then rough them up gently in the pan, sprinkle with flour, and toss them about again.
kookymooky
3rd Jan, 2016
I made these for Christmas Day, they were simply divine! Five stars. (Why won't let me rate?)

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ianmilgate
3rd May, 2014
what type of flour do you dust with ian
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi Ian, thanks for your question. Plain flour is fine to use.
LaurenceCarr
23rd Dec, 2016
Parboil, toss on flour with 1/2 teaspoon mustard powder, and then roast.