The secret star of every roast dinner, learn how to make perfect roast potatoes, every time.
Roast potatoes have never been simpler than with our classic roast potato recipe. Our method uses King Edward potatoes, shaken to fluff up the edges and roasted in hot, sizzling oil. This recipe serves up to six people and will take around 55 mins to prepare and cook. Roast potatoes are a staple dish that everyone will need to perfect at some point. Our recipe will show you how to get your roasties crisp and golden on the outside and light, fluffy and warm on the inside. The star of a roast dinner, serve your roast potatoes with roast chicken, beef, lamb or pork – or even with grilled fish or a nut roast if you don’t eat meat. For an added treat, cover these perfect roast potatoes in homemade gravy when you dish them up.
- 1.8kg King Edward potatoes, peeled and cut into large, even-sized pieces
- 250ml olive oil
Preheat oven to 200°C, gas 6. Place potatoes in a large pan and just cover with water. Put on the lid and bring to the boil, then simmer for 5 mins. Drain and shake in a colander to fluff up the edges.
Pour the oil into a large roasting tin and heat on the hob. Carefully arrange the potatoes in one layer in the tin – the oil should be so hot it sizzles when the potatoes go in. Turn them so they’re evenly coated in oil and roast for 40 mins, turning halfway through cooking.
Drain off the oil and season with salt. Cook for a further 5 mins.
Top tips for making perfect roast potatoes
Leftover potatoes may not be as crispy but they’re perfect crushed into an omelette or mashed up and then fried on a medium heat with a couple of beaten eggs and leftover roast dinner veg thrown in for delicious bubble and squeak. You could even serve with leftover roast dinner for an epic lunch the next day – the possibilities are endless!
If you’re looking to make perfectly roasted potatoes, you’ll want to make sure your potatoes are dry once they’ve been boiled. Make sure they are drained thoroughly and shake to break the potatoes up slightly. Wet potatoes won’t crisp as well. You also want to make sure that the oil in the tray is hot before adding your potatoes too.
If you’re trying to cut calories or looking to be a bit healthier we’d recommend swapping standard oil or goose fat for a healthier option instead. Coconut oil, peanut oil and sunflower oil are a good option but olive oil is considered one of the more healthier oils. If you’re looking for an all-natural choice then roasting potatoes in meat juices is the way forward.
How to get your roast potatoes really crispy
Our method should get your roast potatoes lovely and crispy but for a fail-safe cheat's method, sprinkle a little polenta on top before roasting.