Ultimate roast potatoes

Ultimate roast potatoes

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(109 ratings)

Prep: 15 mins - 20 mins Cook: 50 mins


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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  • 1kg Maris Piper potato



    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 is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • Maldon salt, to serve


  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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30th Oct, 2012
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.
8th Oct, 2012
Really really good roast potatoes! Just needs a little bit more flavor, but other than that, tasty and very easy to make.
30th Sep, 2012
Just great, made mine with butter... tasted soo good :)
13th Jul, 2012
Also - I used goose fat
13th Jul, 2012
Perfect - delicious.
5th May, 2012
My hubbie loved these! Thank you!
19th Apr, 2012
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!
20th Nov, 2011
Use fine semolina instead of flour, guaranteed crunch yummy!
6th Nov, 2011
Fantastic -Everyone agreed, the best roasties ever!
31st Oct, 2011
Brilliant!!! You live and learn - thank you.


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