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

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 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.

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Comments, questions and tips

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mlstevens
26th Dec, 2007
5.05
These are failsafe! I've made this hundreds of times and they are always delicious - fuffly inside and crisp on the outside.
pecydonk
21st Dec, 2007
yes iwill try it this way and let you know percival
marcus
4th Nov, 2007
5.05
I think the it's the flour that makes these taste so great!
des555
31st Oct, 2007
5.05
tHE ONLY CHANGE I MADE WAS TO ELIMINATE THE FLOUR AND SCORE THE POTATOES ONCE COOKED WITH A FORK TO INCREASE THE ROUGH EXTERIOR. A FAVOURITE WITH EVERYONE WHO HAD IT.
des555
31st Oct, 2007
5.05
tHE ONLY CHANGE I MADE WAS TO ELIMINATE THE FLOUR AND SCORE THE POTATOES ONCE COOKED WITH A FORK TO INCREASE THE ROUGH EXTERIOR. A FAVOURITE WITH EVERYONE WHO HAD IT.

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