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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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
CharliiCrankThat's picture
9th Nov, 2014
Perfect! First time making roast potatoes, so simple and really yummy!
17th Sep, 2014
I boiled the spuds for 8 mins and used a mixture of olive oil and butter in the roasting tin. They turned out perfectly!
Angelica Mercie...
20th Jul, 2014
Perfect every time! Delicious! My go to recipe for roast potatoes!
24th Apr, 2014
Yummy!!! I made these yesterday with what I had in my cupboards... Coconut oil! I boiled the potatoes for 5mins rather than 2mins. I also added thyme and crushed garlic to the roasting tin. My mister is still talking about these potatoes today and I still can't believe how gorgeous they were! My official recipe now :-)
Kerricupit's picture
15th Nov, 2016
Good idea to use coconut oil, I'll be trying this as it's a healthier oil to use to cook with
21st Apr, 2014
Best potatoes ever! We did them yesterday and today! Today we didn't have enough fat so we used oil. It was good but definitely better with fat. All in all, star of the lunch!


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