Ultimate roast potatoes

Ultimate roast potatoes

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(99 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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RuthBaker
28th Dec, 2015
Perfect spuds - been trying for years to get them soft and crispy, the flour coating is a winner!
KaylasCakes
22nd Dec, 2015
Great recipe! I used the fat that I drained from the slow cooked duck and apples recipe (also on here) And added some black pepper and smoked paprika to the flour before coating the potatoes. Definitely a winning recipe!
lizleicester
5th Apr, 2015
3.8
These were very good and I added a few sweet potatoes to the ordinary ones. I used olive oil and agree that an hour is about right for cooking time.
Cania
30th Dec, 2014
5.05
I've made these three times now and they always turn out perfect. I tend to leave them in for about an hour.
cusinebelle
29th Dec, 2014
3.8
I love roasties but have never made them before on my own until today. This recipe is how I imagined roasties should be; warm and fluffy on the inside, crispy and coarse on the outside.
gardenfaery69
25th Dec, 2014
Used this for Christmas Day and best roasties I've had - just as quick and far tastier than any of these 'ready made' batter covered marlarky spuds... a new favourite - many thanks
Life Of Diva
13th Dec, 2014
Foods which gives you immense satisfaction must read http://www.lifeofdiva.com/category/eating-healthy/
CharliiCrankThat's picture
CharliiCrankThat
9th Nov, 2014
Perfect! First time making roast potatoes, so simple and really yummy!
Annie17
17th Sep, 2014
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 Mercie...
20th Jul, 2014
5.05
Perfect every time! Delicious! My go to recipe for roast potatoes!

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