the perfect roast potatoes

Roast potatoes are one of the best inventions in the food world along with chips, in my humble opinion. Heston Blumenthal and most of the top cooks recommend Maris Piper potatoes. The reason for this is they are very starchy which means you get a fluffy inside and a crispy outside. If Maris Pipers are not available get a floury potato like a Desiree or a King Edward, the varieties and names of potatoes vary from country to country, so if in doubt just make sure it’s a floury type as opposed to waxy. Roast potatoes are always best served straight away while they are still hot and crisp.


Serves 4-6.

1 kg of potatoes, peeled and halved
3 tablespoons of olive oil (or goose fat or duck fat)
Salt and pepper to taste

Preheat the oven to 190°C.
Fill a pan with salted water (salting the water is very important, about a teaspoon will do) and bring to the boil.
Boil the potatoes for 10 minutes.
Drain then put back in the pan with the oil and salt and pepper.
You are then going to rough up the edges by shaking the potatoes with the lid on, the potatoes will be crispier if you do this.
Tip into a roasting pan, you can heat the fat in the oven for ten minutes before you put the potatoes in, this makes them extra crispy. Roast for between 45 mins to an hour or until golden, turning them half way through.

Lastly..choosing the right oil or fat. You can use duck or goose fat to make amazing roast potatoes, which have a great flavour. I think a good olive oil works perfectly. Choosing the right oil or fat is really up to you. Don’t forget to make extra roast potatoes for the Bubble and Squeak the next day (Boxing Day).


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