• STEP 1

    The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender. Drain the potatoes in a colander, reserving a little of the cooking water, and leave to cool.

  • STEP 2

    Now here’s the trick: choose the two chunks that are the most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter, then put on a tray lined with baking parchment and chill overnight.

  • STEP 3

    The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast, without turning, for 40 mins.

  • STEP 4

    Carefully turn over the potatoes and increase the heat to 220C/200C fan/gas 8. Continue to roast for a further 20 mins, turning again once, until beautifully crisp and golden all over.

What’s the best oil for roasting potatoes?

You can choose from a variety of oils to make perfectly crispy roast potatoes, including olive, coconut, rapeseed and sunflower oils. Butter and goose fat are also popular choices for cooking roasties.

The best cooking oil depends to an extent on your desired outcome. When our cookery team tested various fats, they found that coconut oil results in the best crunch, since it helps the roasties brown quicker.

But overall, they felt that cooking with goose fat produces the best flavour; it also doesn’t get absorbed as quickly, so you only need to use a little.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.16 ratings