Roast potatoes scattered with salt in a baking tin

Ultimate roast potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(214 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Apr, 2013
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 :)
9th Feb, 2013
Delicious! Added thyme and 5 unpeeled, crushed, whole garlic cloves for extra flavour.
22nd Jan, 2013
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.
20th Jan, 2013
The best roast potatoes! My family won't accept any alternatives now
13th Jan, 2013
easy and scrumptious!
1st Jan, 2013
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!
29th Dec, 2012
The ultimate roast potatoes!!
23rd Dec, 2012
I use olive oil. a jar of goose fat is £3.50! i par boil for 5-6 mins, agitate in collander, place in bowl, pour oil over and toss until coated, sprinkle flour over, pour oil onto tray, heat tray and pour spuds onto the hot oil / tray. yum yum.
10th Dec, 2012
I will always use this recipe it is so good it comes out so nice and fluffy and i always Use Goos fat it adds that real good bit of flaver!!!***
15th Nov, 2012
Made these to accompany a Beef Wellington and everybody commented on how good the roasties were! They were absolutely delicious, nice and fluffy on the inside & crispy on the outside. Made mine with goose fat for an extra luxurious taste but next time will try with olive oil as comparison. This will definitely be my 'go to' recipe for roast potatoes from now on!


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?