Roast Potatoes


Traditional Roast Potatoes
Prepares: 4 servings
  • Ingredients
  • 900g (2 lbs) large potatoes (about 6 medium)*
  • 60ml (2 fl oz) olive oil (¼ cup) OR
  • 55g (2 oz) goose or duck fat (¼ cup)
  • 1 tsp sea salt

  • *The best potatoes for roasting in the UK are Maris Piper, Désirée and King Edward.

  1. Method
  2. Preheat oven to 200°C (400°F) (gas 6)

  3. Wash and thinly peel potatoes. If the potatoes are large, cut in half then cut each half into thirds.

  4. Place them in a large pan and cover with cold water. Add a good pinch of salt. Bring the water to the boil and then simmer for 7–8 minutes.

  5. Drain well and leave the potatoes in the pan for 2 minutes, without the lid, to steam and dry. Then replace the lid and shake the pan to roughen up the surface of the potatoes.

  6. Either heat the oil or the goose or duck fat in a roasting tin/pan and heat for 3–4 minutes until sizzling. Add potatoes and turn to coat.

  7. Pop in the oven and roast for 15 minutes, then sprinkle over the sea salt. Roast for a further 45 minutes, turning halfway through, or until golden and crispy round the edges.

  8. Note:
  9. If cooking them at the same time as roasting meat in the oven, roast above the meat and allow 1¼ hours. Then while the meat is resting, raise the temperature to 220°C (425°F) (gas 7) and roast for a further 20 minutes or until golden and crispy round the edges.

  10. Extras
  11. Sprinkle a tablespoon of flour over the potatoes before adding them to the oil or fat to produce an extra crunchy potato.

  12. For added flavour, sprinkle over a little thyme or a couple of garlic cloves (peeled and halved).


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