Recipe : Perfect Roast Potatoes

how to make perfect roast potatoes

A perfect roast potato can be the highlight of a meal for us.  Crispy outside and fluffy inside, bliss.

How do you make the perfect roast potato? Read on and you will find out.

crispy roast potatoes

 

What variety of potato to use

The best varieties for making roast potatoes are Maris Piper or if you can’t get these King Edwards or Desiree.  These are floury potatoes which will give that crispiness that is the holy grail of roast potatoes.   We also like Original Rooster potatoes from Albert Bartlett.  Everyday white potatoes will still work, but won’t turn out as crispy.  Just make sure you don’t use a waxy type such as Anya, Jersey Royals or Charlotte as these won’t turn out as soft as you would want them.  However, these types are perfect for boiling and using in salads.

Can you make roast potatoes ahead?

Yes, you can. Follow the recipe in the same way but just roast the potatoes for 20 minutes. Then remove the potatoes from the roasting pan and cool. Cover and these potatoes will keep in the fridge for up to a day. refrigerate for up to a day. When you’re ready to cook the potatoes, heat the fat in the oven at 220C/425F for 10 minutes, then add the potatoes back in and cook for 20-30 minutes until golden.

How to make perfect roast potatoes

Ingredients

1kg floury potatoes
120g beef dripping, lard or duck fat
Flour

Method

Preheat the oven to 220C/425F.
Peel the potatoes and half them.

how to cut roast potatoes
Place in a pan and cover with cold water.
Place on a high heat and bring to the boil, then simmer for 10 minutes. This will ensure that the potatoes will be soft at the edges giving those tasty crispy bits.

how to get perfect roast potatoes
Meanwhile, place the lard/dripping or goose/duck fat into a large roasting tin and place in the oven to for 10 minutes.
Drain the potatoes in a colander.
Give them a good shake to really roughen up the edges.
If you want your roasties extra crispy, toss them in a little flour,  just enough for a coating.
Carefully place the potatoes in the roasting tin with the hot fat.
Turn them over once to coat in the fat and then place in the oven.
Cook for 30-35 minutes, turning halway through, until golden brown and crispy.

how to make perfect roast potatoes

How to cook perfect roast potatoes

tips on how to make perfect roast potatoes
Course Side Dish

Ingredients
  

  • 1 kg floury potatoes
  • 120 g beef dripping/lard or duck fat
  • Flour or semolina

Instructions
 

  • Preheat the oven to 220C/425F.
  • Peel the potatoes and half them.
  • Place in a pan and cover with salted cold water.
  • Place on a high heat and bring to the boil, then simmer for 8-9 minutes. This will ensure that the potatoes will be soft at the edges giving those tasty crispy bits.
  • Meanwhile, place the lard/dripping or goose/duck fat into a large roasting tin and place in the oven to for 10 minutes.
  • Drain the potatoes in a colander.
  • Give them a good shake to really roughen up the edges.
  • If you want your roasties extra crispy, toss them in a little flour or semolina. Just enough for a coating.
  • Carefully place the potatoes in the roasting tin with the hot fat.
  • Turn them over once to coat in the fat and then place in the oven.
  • Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
Keyword crispy, roast, roast potatoes

 

LET’S CONNECT!

instagram follow

facebook follow
twitter
pinterest follow

You can also subscribe to Foodie Explorers to keep up to date with all new recipes.

Sign up button

See the handy Pinterest image below if you wish to pin this for later

foodie explorers how to make perfect roast potatoes

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.