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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paulo7555
19th Jan, 2014
Oh my family have found god...in me as I tried this for my roasties and now its got to be done every time I do a roast for them . I have done a bit of a twist I floured then give them a coat of hunny which I have done to my parsnips and carrots ..oh there are gorgeous.
pcansick
8th Dec, 2013
Nice and easy recipe to follow I used olive oil and lamb juices and the result was the most perfect and crispiest potatoes, cheers thanks alot will highly recommend this.
scarlet99
25th Sep, 2013
Great roasties. The flour adds the extra crispness. Lovely and easy.
ciaraheffron
10th May, 2013
5.05
Perfect and easy!
loopyloo20
1st Apr, 2013
5.05
Great even without the flour just in olive oil and roughed up in the colander, boiled for 8-10 minutes and roasted for about 40-45 minutes. Beautiful. My boyfriend loved them :)
gjayanikasa
9th Feb, 2013
5.05
Delicious! Added thyme and 5 unpeeled, crushed, whole garlic cloves for extra flavour.
homecookingkelly
22nd Jan, 2013
5.05
Without a doubt, the best roast potatoes I've ever eaten. I will never make roast potatoes any differently ever again! I par-boiled them for around 4 mins instead of the 2 mins advised as I felt this would not be enough time. Used goose fat for the first time and I'm now a convert. Wouldn't cook potatoes again without. Made them so delicious and crispy.
lib9700
20th Jan, 2013
5.05
The best roast potatoes! My family won't accept any alternatives now
kurczaczek10
13th Jan, 2013
5.05
easy and scrumptious!
mmebutterfly
1st Jan, 2013
5.05
These came out fantastic. I used olive oil. However, I made them too in advance (about 4hours) and they didn't look as great. The recipe states they should be served strait away, and I second that!

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