Ultimate roast potatoes

Ultimate roast potatoes

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(104 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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dbkrantz
30th Oct, 2012
5.05
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.
queeniep
8th Oct, 2012
5.05
Really really good roast potatoes! Just needs a little bit more flavor, but other than that, tasty and very easy to make.
abu_amprayil
30th Sep, 2012
5.05
Just great, made mine with butter... tasted soo good :)
vripley1985
13th Jul, 2012
5.05
Also - I used goose fat
vripley1985
13th Jul, 2012
5.05
Perfect - delicious.
ellabella1983
5th May, 2012
My hubbie loved these! Thank you!
hannahbanana78
19th Apr, 2012
5.05
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!
gailbc
20th Nov, 2011
Use fine semolina instead of flour, guaranteed crunch yummy!
sophie_miller
6th Nov, 2011
5.05
Fantastic -Everyone agreed, the best roasties ever!
zoedroberts
31st Oct, 2011
5.05
Brilliant!!! You live and learn - thank you.

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