Christmas roast potato recipes

A foolproof recipe for roasties that come out perfect every time.

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

Cook canned potatoes in an air fryer to make these alternative roasties. Though they're not the same as oven-cooked, they do turn golden and crisp

Tuck into this moreish dish featuring potatoes in a creamy bacon and sprout sauce – it's filling and comforting dish during the winter months

Crumble a beef stock cube into a roasting tin alongside vegetable oil to make these moreish, savoury roast potatoes. They're a perfect side dish

Make hasselback potatoes flavoured with garlic and rosemary, rather than just normal roasties. They have unique textures, with crisp edges and buttery middles

Make these roast potatoes for a special occasion, such as Christmas. They're triple-cooked for flavour and sprinkled with semolina for extra crunch

Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!

Try skin-on roasties – not only do they dramatically cut down the prep time, but it makes them more filling and gives them a deeper baked potato flavour

Elevate your roasties with the help of oregano. Shake well to roughen up the edges during cooking to create those extra-crispy bits everyone loves

Boil, fluff then crisp up in goose fat and oil for perfect roast potatoes - if you're vegetarian, sunflower oil works just as well

Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres

We've used some top tricks to come up with the perfect roast potatoes with crisp coatings and fluffy middles

Give your roasties a crispy finish and prepare ahead of time for the ultimate of ease

Add a golden glow to your roast potatoes by par-boiling them first with a touch of turmeric

Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour

A Scandinavian bake with herbs and butter - cutting the spuds really thin helps them to crisp up nicely

Irish potato cakes given a modern twist with a classic New York bagel topping

These offer a sautéed roast flavour and are simply shaped from potatoes

Maximise your oven space by throwing everything into one dish and roasting with goose fat