These roast potatoes are crispy on the outside, fluffy on the inside, and seasoned to perfection. A must-have side dish for Sunday roasts, festive meals, or everyday dinners!
This is the perfect recipe for crispy roast potatoes! I pretty much follow Nick Nairn's recipe from his Nick Nairn Cookery School book.
Roast potatoes are one of those 'must have' side dishes when we have a roast dinner and most definitely with our Christmas meal. I've seen loads of recipes where oil is used to coat the potatoes, however, I think you can't beat either duck or goose fat...gives them a great flavour!
Tips
- Extra flavour - while roasting, try adding whole or crushed cloves of garlic, or fresh herbs like rosemary, thyme or sage. Try garnishing with crushed sea salt and vinegar, or grated parmesan and herbs. For a spiced version, coat the potatoes with chilli flakes and smoked paprika before roasting.
- This roast potatoes recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - parboil and rough them up in advance. Keep them in the fridge (uncooked) for up to 24 hours, then roast fresh.
Yes - roast fully, let them cool, freeze, then reheat in a hot oven from frozen at 200C/180C fan/gas 6 for 15 to 20 minutes, until crisp.
Use beef dripping, duck or goose fat for traditional roasties. For a vegetarian option, use vegetable, rapeseed, or sunflower oil - they all have high smoke points.
Parboil, rough up the edges, preheat the fat or oil, and don’t overcrowd the pan.
Yes - parboil and dry the potatoes first. Air fry at 200C for 15 to 20 minutes, shaking halfway through.
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How to make these Roast Potatoes
Ingredients
- 70g beef dripping, duck or goose fat
- 1kg potatoes (I like Maris Piper or King Edwards), peeled and halved or cut into thirds or quarters, depending on size
- cooking salt
- salt, for seasoning
Instructions
- Heat the oven to 220C/200C fan/gas 7. Put the duck or goose fat in a roasting tin and place it in the oven for 15 to 20 minutes as it gets to temperature.
- Cook the potatoes in a large saucepan of boiling salted water for 10 minutes.
- Drain the potatoes in a wire sieve or colander and let them steam dry for a couple of minutes. Shake to rough up the outside of the potatoes.
- Once the fat is hot, carefully add the potatoes and toss around or use a pastry brush to baste the potatoes until well coated.
- Place in the oven and roast for 15 minutes. Turn the potatoes over and roast for another 15 minutes. Turn again, and roast for a final 5 to 10 minutes, until nice and crispy.
- Transfer to a serving dish and sprinkle lightly with salt.
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Roast Potatoes
Ingredients
- 70 g (2.5 oz) beef dripping, duck or goose fat
- 1 kg (2.2 lb) potatoes (I like Maris Piper or King Edwards) peeled and halved or cut into thirds or quarters, depending on size
- cooking salt
- salt for seasoning
Instructions
- Heat the oven to 220C/200C fan/gas 7. Put the duck or goose fat in a roasting tin and place it in the oven for 15 to 20 minutes as it gets to temperature.
- Cook the potatoes in a large saucepan of boiling salted water for 10 minutes.
- Drain the potatoes in a wire sieve or colander and let them steam dry for a couple of minutes. Shake to rough up the outside of the potatoes.
- Once the fat is hot, carefully add the potatoes and toss around or use a pastry brush to baste the potatoes until well coated.
- Place in the oven and roast for 15 minutes. Turn the potatoes over and roast for another 15 minutes. Turn again, and roast for a final 5 to 10 minutes, until nice and crispy.
- Transfer to a serving dish and sprinkle lightly with salt.
Notes
- Extra flavour - while roasting, try adding whole or crushed cloves of garlic, or fresh herbs like rosemary, thyme or sage. Try garnishing with crushed sea salt and vinegar, or grated parmesan and herbs. For a spiced version, coat the potatoes with chilli flakes and smoked paprika before roasting.
- This roast potatoes recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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