This Simple Roast Potatoes recipe is one very close to my Roast Dinner heart. I feel very passionately about what makes a seriously good one and I am here to share with you my perfect, foolproof roastie tips.
I want, no need, a roast potato to be seriously crispy but fluffy and soft inside. Without the crispy crunch you might as well just call them wedges and be done with it.
Scroll down to the recipe card below if you do not want the step by step instructions, tips and photos.
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How To Make Perfect Simple Roast Potatoes
I employ a few essential tips and tricks to really make the best roast potatoes in town. They never let myself or my family down, and although a simple recipe the results are really quite special.
Ingredients
Which potatoes are best for roasting?
You need a floury potato that will have fluffy insides.
- Maris Piper
- King Edwards
- Yukon Gold (In America)
All rounder potatoes that you can buy in supermarkets in bags are just not going to have the best ability to fluff up. So if we are talking incredible roasties then the above are what you need to reach for.
- 1 kg (35oz) floury potatoes
- 5 tbsp sunflower oil or similar
- half a tsp seasalt fine
Method
- Begin by switching your oven onto 220 C/425 F/Gas Mark 7
- Peel and then cut the bigger potatoes into large triangle shapes. It is how my mother made them and something that I cannot change but feel free to mix the shapes up.
- I then parboil them covered in plenty of water in a large saucepan. I do this until they are seriously soft around the edges. This takes about 8 minutes on a medium heat. Just think really, really fluffy around the edges. The fluffier they are the crispier they will be baby.
- Whilst your potatoes are parboiling put your large roasting tray and oil in your hot oven. It needs to be in the oven at least 10 minutes before the potatoes go into it. I like to line my baking tray with a reusable liner to stop the potatoes sticking to the bottom. I scrunch pieces of foil up and slot them in either end to lift the liner up so that the oil stays in the middle and doesn't leak under the liner and disappear.
- Drain the potatoes carefully in a colander and leave for 5 minutes to lose most of the steam.
- Give them another shake if they can take it.
- Remove your roasting tray carefully and place on top of a medium heat just to keep the heat on the go. If this is too difficult then just work quickly on a work surface. Obviously the tin will be crazy hot and the fat will spit so take the necessary precautions to protect your work top and yourself.
- Turn the potatoes in the fat. I use a couple of teaspoons to do this. You want each potato to be well covered.
- Put them in the oven and allow to sizzle away for about 35 minutes, turning once in the last 10 minutes of cooking to really get a fabulous golden brown all over.
- Remove from the oven and either serve immediately from the tray or put in a warm serving dish. If you leave them at all in the tray, after a minute or so they will start to absorb too much fat.
- Season with salt well.
Top Tips
- Using the right variety of potatoes is key. My first choice is King Edwards followed by Maris Piper. King Edwards fluff up the easiest to give the crunchiest edges. The potatoes must be floury. Failing that red skinned potatoes such as Rooster. Click here for more information about what potatoes are best for what sort of cooking.
- The oven, your roasting tray and fat/oil must be hot to trot right from the get go. We are talking 220 C/425 F/Gas Mark 7 for at least 10 minutes before the potatoes go in.
- I like to line my baking tray with a reusable liner to stop the potatoes sticking to the bottom. I scrunch pieces of foil up and slot them in either end to lift the liner up so that the oil stays in the middle and doesn't leak under the liner and disappear.
- The potatoes need to be parboiled enough that when shaken about in the saucepan they get really fluffy edges. It is these fluffy edges that are responsible for the whole crispy situation.
- I sometimes use either beef dripping or lard to cook the potatoes in. It is sold in blocks in the supermarkets and REALLY gives the potatoes a fabulous flavour. Plus it is very affordable. Duck and Goose Fat is another option. Obviously this does not work if you're vegetarian so use a vegetable oil instead.
More Sunday Roast Recipes
- Roast Beef Brisket
- Slow Cooker Beef Joint
- Slow Cooker Roast Chicken
- Slow Cooker Gammon Joint
- Roast Gammon.
- Slow Cooker Gammon Joint with brown sugar
- Slow Cooker Turkey Crown
- Roast Pork Loin
- Toad In The Hole
- All real Sunday Lunch meals.
To Get Ahead
You can get ahead by one of two ways.
- By parboiling the potatoes and then leaving them to cool in the colander. I often do this in the morning when I am serving the whole meal later in the day. I tip them, when cool, back into the saucepan and cover until I am ready to shake them down and roast.
- By roasting them for only 20 minutes before removing them and transferring to a dish to cool and cover. These can be made up to a day ahead. Simply roast them for 30 minutes in the same high temperature oven, in only half the amount of fat used previously, when required. The tray must be super hot again.
More sides
- Roast Carrots
- Slow Cooker Dauphinoise Potatoes
- Dauphinoise Potatoes
- Oven Baked Potato Wedges
- Braised Red Cabbage
- Slow Cooker Red Cabbage
- Easy Ratatouille
- Creamed Spinach
- Slow Cooker Mac & Cheese
- Cauliflower Cheese
Simple Crunchy Roast Potatoes (Foolproof!)
The Best Roast Potatoes recipe. Perfectly crunchy on the outside and soft and fluffy on the inside. Roast Potato perfection in a few easy steps.
Ingredients
- 1 kg floury potatoes Preferably King Edwards
- 5 tbsp vegetable oil
- ½ tsp salt
Instructions
- Switch your oven onto 220°C/425° F/Gas Mark 7
- I start with peeling and cutting the bigger potatoes into large triangle shapes. It is how my mother made them and something that I cannot change but feel free to mix the shapes up.
- I then parboil them covered in plenty of water in a large saucepan. I do this until they are seriously soft around the edges. This takes about 8 minutes on a medium heat. Care does need to be taken here as you do not want them to be too soft right the way through otherwise they will break completely up when you shake them. So I keep checking how soft they are after 5 minutes with a fork.
- Whilst your potatoes are parboiling put your large roasting tray and oil in your hot oven. It needs to be in the oven at least 10 minutes before the potatoes go into it. I like to use a reusable liner on my tray to stop the potatoes from sticking to the tray. See notes.
- Drain the potatoes carefully in a colander and leave for 5 minutes to lose most of the steam.
- Shake in the colander or tip them back into the saucepan and cover with the lid. Shake with your hand on top of the lid for about 5 seconds. Have a look in and see if the edges are fluffy enough. Repeat if not.
- Remove your roasting tray carefully and place on top of a medium heat just to keep the heat on the go. If this is too difficult then just work quickly on a work surface. Obviously the tin will be crazy hot and the fat will spit so take the necessary precautions to protect your work top and yourself.
- Turn the potatoes in the fat. I use a couple of teaspoons to do this. You want each potato to be well covered.
- Put them in the oven and allow to sizzle away for about 35 minutes, turning once in the last 10 minutes of cooking to really get a fabulous golden brown all over.
- Remove from the oven and either serve immediately from the tray or put in a warm serving dish. If you leave them at all in the tray, after a minute or so they will start to absorb too much fat.
- Apply To Face Soon To Be Asleep On The Sofa.
Notes
- Using the right variety of potatoes is key. My first choice is King Edwards followed by Maris Piper. King Edwards fluff up the easiest. The potatoes must be floury. Failing that red skinned potatoes such as Rooster. Click here for more information about what potatoes are best for what sort of cooking.
- The oven, your roasting tray and fat/oil must be hot to trot right from the get go. We are talking 220 C/425 F/Gas Mark 7 for at least 10 minutes before the potatoes go in.
- I like to line my baking tray with a reusable liner to stop the potatoes sticking to the bottom. I scrunch pieces of foil up and slot them in either end to lift the liner up so that the oil stays in the middle and doesn't leak under the liner and disappear.
- The potatoes need to be parboiled enough that when shaken about in the saucepan they get really fluffy edges. It is these fluffy edges that are responsible for the whole crispy situation.
- I sometimes use either beef dripping or lard to cook the potatoes in. It is sold in blocks in the supermarkets and REALLY gives the potatoes a fabulous flavour. Plus it is very affordable. Duck and Goose Fat is another option. Obviously this does not work if you're vegetarian so use a vegetable oil instead.
Nutrition
Calories: 343kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 306mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 30mg | Iron: 2mg
All nutritional information is approximate and intended only as a guide.
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
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