Crisp on the outside, fluffy on the inside. A family roast is not complete without Perfect Roast Potatoes. Follow my step by step method for perfect roast potatoes every time.
Step by Step Perfect Roast Potatoes
Allow 225g (8oz) potato per person. Choose a potato variety that has a floury texture. My preferred potatoes for roasts are Maris Piper but I sometimes use King Edwards too.
I usually use goose fat as it adds so much flavour to the roasties. When serving them with pork I will often use lard or pork dripping instead. Do not use olive oil as this has a low smoke point, and for perfect roast potatoes you really do need to get the fat nice and hot before you toss the par-boiled potatoes in it.
- Preheat the oven to 210℃ (190℃fan)/400°F/gas mark 6-7. Peel and cut the potatoes so that all the pieces are about the same size. The final cooking time will vary according to the size you cut them. I like mine reasonably small so you get more crispy outside but, if you cut them small, you need to make sure you do not over cook them at the par-boiling stage or they will fall apart,
- Place the potatoes in a saucepan of lightly salted boiling water. Cover and quickly bring back to the boil. Reduce the heat and simmer gently for 3-5 minutes until the edges are just beginning to soften.
- Meanwhile, place the fat in a shallow sided roasting tin and place in the oven to heat while the potatoes are boiling. Drain the potatoes after boiling and return to the pan. Put the lid on the pan and, holding it in place, shake the pan up and down vigorously a few times to fluff up the outside of the potatoes.
- Quickly tip the potatoes onto the tray and turn to coat in the hot fat.
- Roast for 45 minutes to 1 hour depending on the size, turning the potatoes once or twice during the cooking time.
- Serve immediately, sprinkled with salt and pepper.
Perfect Roast Potatoes
Ingredients
- 900 g floury potatoes
- 8 tbsp goose fat, lard or rapeseed oil
- sea salt preferably Maldon sea salt
- Coarsely ground black pepper
Instructions
- Preheat the oven to 200℃ (180℃fan)/400°F/gas mark 6.
- Peel and cut the potatoes so that all the pieces are about the same size. Place in a saucepan of lightly salted boiling water. Cover and bring quickly back to the boil.
- Reduce the heat and simmer gently for 3-5 minutes, until the edges are just beginning to soften. Meanwhile place the fat in a shallow sided roasting tin and place in the oven to heat while the potatoes are boiling.
- Drain the potatoes and return to the pan. Put the lid on the pan and, holding it in place, shake the pan up and down vigorously a few times to fluff up the outside of the potato.
- Quickly tip the potatoes onto the tray and turn to coat in the hot fat.
- Roast for 45 minutes - 1 hour, turning the potatoes once or twice during the cooking time. Serve immediately, sprinkled with salt and pepper.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Maurits Kalff
atJust what i needed. So simple and yet I often got it wrong!
Jacqueline Bellefontaine
atIsn’t that often the way. So glad I helpped.
Angela / Only Crumbs Remain
atOoh you can’t beat a good roast potato. Or perhaps you can with a good plate full of them 😉 These look amazing Jacqueline!
Jacqueline Bellefontaine
atThank you Angela. I love roasties:)
mandy
atWow – they really do look perfect. My family love roast potatoes but we don’t have them that often because I’m not organised enough! I really should make the effort.
Jacqueline Bellefontaine
atMine insist every time I do a roast! Mr B would have roasties and mash if he could I put that down to his Irish Heritage:)
jenny paulin
atI prefer to use Maris Pipers for my roasties , they definitely make a great roast potato. I use goose fat at Christmas but the rest of the year I use olive oil. Yours look amazing and quite honestly are making me hungry! Thanks for sharing your recipe and tips x
Jacqueline Bellefontaine
atI have been having some good success with some of the lesser known varieties that I have been getting in my organic veg box over winter. They have had a good flavour too but Maris piper are more readily available and always reliable. I always buy goose fat for Christmas or even cook my own goose and keep the fat. They do make them special dont they
Kirsty Hijacked By Twins
atMmmmm we all love roast potatoes and the hubby’s favourite is when I use goose fat x #cookblogshare
Jacqueline Bellefontaine
atyep goose fat does give the best flavour IMO
Corina
atI love roast potatoes. I always make sure I give the pan a really good shake after boiling them to get lots of lovely crispy edges. These look fantastic!
Jacqueline Bellefontaine
atThank you. The shaking really does make all the difference doesn’t it!
Jhuls
atI’ve been eating roast potatoes weekly. This recipe sounds really good. Oh, look at those potatoes!! Thanks for sharing! 🙂
Jacqueline Bellefontaine
atThank you. You can not beat a good roastie can you!