Best-ever roast potatoes

Best-ever roast potatoes

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(1 ratings)

Prep: 30 mins Cook: 1 hr, 40 mins plus chilling

Easy

Serves 8
We've created our ultimate recipe for crispy, crunchy roast potatoes - follow our cookery team's top tips to take this classic side dish from standard to sensational

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal434
  • fat17g
  • saturates2g
  • carbs61g
  • sugars2g
  • fibre6g
  • protein7g
  • salt0.6g
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Ingredients

  • 3kg Maris Piper potatoes (we’ve tried lots of potatoes over the years and these are truly the best)
  • sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up – just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.

  2. Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.

  3. Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.

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Comments, questions and tips

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reevey
24th Dec, 2015
My husband can't bring himself to admit this method is better than his that we have always lived by !!! They were gorgeous and will be on our Christmas plate this year, but I found they were done after 60 mins. We live in France so can't get hold of traditional English potato varieties so I used a potato that's good for 'frites' 5 *****, the rate recipe isn't working so I can't rate this dish properly
Clarence100
16th Nov, 2015
5.05
I thought I made quite good roasties but I followed this method yesterday, using Maris Piper of course. WOW! Will never do it any other way again. Fabulous. Do try it.
Claire Newton
15th Dec, 2015
Good evening, I'm a full time mum and I'm really keen to cook the best ever roast potatoes this Christmas. I was really keen when I saw the freeze icon. However your receipt doesn't say at which stage I can freeze. And when I'm ready to cook, do I cook from frozen, do I need to extend/change cooking time/heat. I look forward to hearing from you.
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