Great roast potatoes need three things: the right potato, a proper parboil and fat that is screaming hot. Get those right and you have a shatteringly crisp shell around a soft, fluffy middle. This is the method we use for Sunday roasts and Christmas dinner. Serves 6.
Ingredients
- 1.5kg floury potatoes such as Maris Piper or King Edward
- 100g goose fat, beef dripping or 100ml sunflower oil
- 1 tsp fine salt, plus flaky salt to finish
- 2 tbsp semolina or plain flour (optional, for extra crunch)
- Fresh rosemary and 4 garlic cloves, in their skins (optional)
Method
- Heat the oven to 220°C (200°C fan) / gas 7. Peel the potatoes and cut into evenly sized chunks, about the size of a large egg.
- Put them in a pan of cold water with the salt, bring to the boil and simmer for 8 to 10 minutes until the edges are soft but the centres still firm.
- Drain well and leave in the colander to steam dry for 5 minutes. Return to the pan, sprinkle over the semolina if using, and shake hard to rough up the edges.
- Put the fat in a large roasting tin and heat in the oven for 10 minutes until it shimmers.
- Carefully tip in the potatoes and turn them once in the fat. Roast for 30 minutes, then turn and add the rosemary and garlic.
- Roast for a further 25 to 30 minutes until deep golden and crisp. Drain on kitchen paper, sprinkle with flaky salt and serve straight away.
What to serve with roast potatoes
They suit any roast: beef, pork, roast pheasant, venison haunch or a Christmas turkey or goose. Serve with plenty of gravy and braised red cabbage.
Tips
- Floury potatoes give the fluffiest centres. Waxy potatoes will not crisp as well.
- Roughing up the edges after boiling is what creates the crunchy surface.
- Do not overcrowd the tin, or the potatoes will steam instead of roast.
- To make ahead, parboil and rough up the potatoes, cool, then chill for up to a day. Roast from cold into hot fat.
FAQs
What is the best fat for roast potatoes?
Goose fat gives the best flavour and crunch. Beef dripping is also excellent, and sunflower oil works well if you want a vegetarian option.
Why are my roast potatoes not crispy?
The most common causes are not drying them after boiling, fat that is not hot enough, or a crowded tin.
Can I freeze roast potatoes?
Yes. Freeze parboiled potatoes on a tray, then roast from frozen in hot fat, adding 10 minutes.
Which potatoes are best?
Maris Piper, King Edward and Desiree are the usual choices because they break down at the edges and crisp up well.
Related reading
- Roast Goose Recipe: Crisp Skin & Goose Fat Roast Potatoes
- Braised Red Cabbage Recipe: Apple, Spice & Red Wine Vinegar
- Roast Pheasant Recipe: Moist and Simple
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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