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Crispiest ever roast potatoes served in a bowl

Crispiest ever roast potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (8)


  • 4 tbsp rapeseed oil
  • 1½ kg Maris Piper potatoes , cut into quarters, peelings reserved
  • 50g butter
  • ½ bunch of lemon thyme
  • 6 garlic cloves , lightly bashed
  • 1 tbsp sea salt


  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.

  • STEP 2

    Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.

  • STEP 3

    Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.

Recipe from Good Food magazine, April 2020

Goes well with


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A star rating of 4.8 out of 5.33 ratings

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