Roast potatoes scattered with salt in a baking tin

Ultimate roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(163 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
Save to My Good Food
Please sign in or register to save recipes.

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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Helen P
17th Sep, 2016
5.05
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.
whiz100
6th May, 2016
5.05
I made these, first time ever, they turned out great. and I made enough to last 4 days ;-)
CookDoc
3rd Apr, 2016
5.05
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.
kookymooky
3rd Jan, 2016
I made these for Christmas Day, they were simply divine! Five stars. (Why won't let me rate?)
CookDoc
3rd Apr, 2016
5.05
Go to top of page, and beneath current rating, underlined is "Rate this recipe" That works OK.
mimi19836
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!
MrsK121
3rd Jan, 2016
Made these with duck fat. Easy to follow instructions and the potatoes were delicious!
RuthBaker
28th Dec, 2015
Perfect spuds - been trying for years to get them soft and crispy, the flour coating is a winner!
KaylasCakes
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!
lizleicester
5th Apr, 2015
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?