Roast potatoes scattered with salt in a baking tin

Ultimate roast potatoes

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(163 ratings)

Prep: 15 mins - 20 mins Cook: 50 mins


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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  • 1kg Maris Piper potato



    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 is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • Maldon salt, to serve


  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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Helen P
17th Sep, 2016
I made roast potatoes for the first time ever this week and used this recipe. I found it really easy to follow and the potatoes came out lovely and crispy. I couldn't find goose/duck fat in my supermarket so I used beef dripping instead and it worked fine. I roasted mine for an hour.
6th May, 2016
I made these, first time ever, they turned out great. and I made enough to last 4 days ;-)
3rd Apr, 2016
Works every time. Really good roast potatoes. I do, however bring mine to the boil and leave them bubbling for 8 minutes. Then rough them up gently in the pan, sprinkle with flour, and toss them about again.
3rd Jan, 2016
I made these for Christmas Day, they were simply divine! Five stars. (Why won't let me rate?)
3rd Apr, 2016
Go to top of page, and beneath current rating, underlined is "Rate this recipe" That works OK.
16th Jan, 2016
I thought that too, but the rate box is just above the comments box. Maybe you've already spotted this and there is another problem, to which I have no answer!
3rd Jan, 2016
Made these with duck fat. Easy to follow instructions and the potatoes were delicious!
28th Dec, 2015
Perfect spuds - been trying for years to get them soft and crispy, the flour coating is a winner!
22nd Dec, 2015
Great recipe! I used the fat that I drained from the slow cooked duck and apples recipe (also on here) And added some black pepper and smoked paprika to the flour before coating the potatoes. Definitely a winning recipe!
5th Apr, 2015
These were very good and I added a few sweet potatoes to the ordinary ones. I used olive oil and agree that an hour is about right for cooking time.


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