Roast potatoes scattered with salt in a baking tin

Ultimate roast potatoes

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(214 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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.

  2. Peel the 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

  3. Drop the potatoes into a large pan and pour in enough water to barely cover them.

  4. 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.

  5. Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

  6. Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.

  7. Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated. 

  8. 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.

  9. Spread them in a single layer making sure they have plenty of room.

  10. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

  11. 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.

  12. Scatter with Maldon salt and serve straight away.

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Comments, questions and tips

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Jon Noble's picture
Jon Noble
6th Jun, 2020
3.05
These Roast potatoes look good. I do these slightly differently , with just as great results at Cowbridge Kitchen, along with delicious roast gravy and Yorkshire puddings. See for your self.
David Moss's picture
David Moss
14th May, 2020
5.05
Yes! Yes! Yes! Finally I've made properly crispy roast potatoes. Thank you Angela! To get the olive oil hot enough I just put it into a thick bottomed frying pan, whacked the flame on high until the oil was smoking and then poured it over the potatoes.
food123456789a
11th May, 2020
1.05
I recommend this to anyone who has some potatoes lying around that they plan to throw out.
wizzi_100
19th Apr, 2020
5.05
Not quite as good as my grandmother's, but pretty darn close
Anna Clover's picture
Anna Clover
30th Dec, 2019
5.05
I made these potatoes for Christmas dinner and they were very much enjoyed. The only difference was that they were roasted in goose fat. Absolutely lovely!
Elizabeth Bell's picture
Elizabeth Bell
6th Dec, 2019
Can this recipe be doubled for a group of 8? Thanks
sassassassas's picture
sassassassas
12th Apr, 2020
Yes!
Daniellealicek
16th Oct, 2019
5.05
These roast potatoes are perfection. When I was younger I used to work as a waitress in a golf club and they made the best roasties, 5 years on I’ve never been able to get the same results... until now! Such a simple method yet they really do produce the BEST roasties ever. I even called my mum to tell her, I will never do them any other way again! Also worth nothing the picture actually doesn’t do them justice. They don’t come out looking dry or burnt, they are crispy on the outside and really fluffy on the inside. What more could you want?! Can’t wait to show these off at Christmas, had them 2 nights in a row already!
Nikki Allingham's picture
Nikki Allingham
3rd Feb, 2019
5.05
Fool proof. My mother is the queen of roast potatoes. (Until she came for dinner tonight I didn't share her gift!) Thanks to your method I have taken the crown! Unlike many recipes/methods on here there was no need to adapt anything! Perfect roast potatoes, I'm adjusting my crown as I type! Thank you.
Mastitt
1st Jan, 2019
5.05
Best roasties ever! Use duck fat here in Canada, Thankyou for sharing this recipe!!

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Mastitt
29th Dec, 2018
5.05
does anyone know the best way to reheat these the next day? World’s best roasties by the way! Thanks in advance!
goodfoodteam's picture
goodfoodteam
31st Dec, 2018
Thanks for your question. We'd suggest re-roasting them at 220C/ 200C fan/ gas 7 for about 10 mins until crispy - turn them halfway through.
LaurenWillmott
20th Dec, 2018
Can you please advise whether potatoes can be cut and parboiled in the morning ready to roast in the afternoon? If so would I then cover and keep them in the fridge? Thanks
goodfoodteam's picture
goodfoodteam
22nd Dec, 2018
Thanks for your question. Yes, you can. Drain them well and cover. They'll be fine left out of the fridge until later in the day.
wsmith
18th Sep, 2018
Would it be possible to cook at 160 fan for a longer period of time and still get the same results? If so how much longer would you suggest? Thanks
goodfoodteam's picture
goodfoodteam
22nd Dec, 2018
Thanks for your question. It's better to cook them at this higher heat to ensure a crisp outside without drying the inside.
ianmilgate
3rd May, 2014
what type of flour do you dust with ian
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi Ian, thanks for your question. Plain flour is fine to use.
Richard Mullins's picture
Richard Mullins
14th Jan, 2020
5.05
Add tablespoon of baking soda to the water to turn the acidity into alkaline which makes the outside of the potatoes extra starchy which creates more of a crisp browned exterior. Also if the mood takes you, you can add crushed garlic, pepper and rosemary to the fat and bring to a medium heat. When garlic starts to brown, strain oil into the roasting pan to use as directed and keep the strained garlic, rosemary and toss potatoes in after they're done.
Alexandra Draxler's picture
Alexandra Draxler
30th Nov, 2019
5.05
This is a perfect recipe. Delicious variations are to toss the potatoes in polenta or bread crumbs
Daniellealicek
16th Oct, 2019
5.05
1. Not essential but add any herbs/seasoning/garlic cloves to the duck fat or oil to infuse them with more flavour. 2. If you have a small oven or cooking a lot of food, cook them first and take them out when ready and cover with foil. They stay piping hot for at least 30 minutes and taste just as good as when they first came out. 3. I didn’t watch the video first time and coated mine with loads more flour and they came out better in my opinion.
LaurenceCarr
23rd Dec, 2016
Parboil, toss on flour with 1/2 teaspoon mustard powder, and then roast.
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