Roast potatoes scattered with salt in a baking tin

Ultimate roast potatoes

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

  • 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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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.
30th Dec, 2014
I've made these three times now and they always turn out perfect. I tend to leave them in for about an hour.
29th Dec, 2014
I love roasties but have never made them before on my own until today. This recipe is how I imagined roasties should be; warm and fluffy on the inside, crispy and coarse on the outside.
25th Dec, 2014
Used this for Christmas Day and best roasties I've had - just as quick and far tastier than any of these 'ready made' batter covered marlarky spuds... a new favourite - many thanks
Life Of Diva
13th Dec, 2014
Foods which gives you immense satisfaction must read


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