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roast potatoes in a white serving dish with blue and white plates next to it with knives and forks on top.

The Best Roast Potatoes

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.

Course Side Dish
Cuisine English
Keyword potatoes, roast potatoes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 adults
Calories 279 kcal


  • 1 kg floury potatoes Preferably King Edwards
  • 80 grams lard/dripping/vegetable oil
  • 2 tsp maldon salt


  1. Switch your oven onto 220°C/425° F/Gas Mark 7

  2. 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.

  3. 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.

  4. Whilst your potatoes are parboiling put your large roasting tray and fat in your hot oven. It needs to be in the oven at least 10 minutes before the potatoes go into it.

  5. Drain the potatoes carefully in a colander and leave for 5 minutes to lose most of the steam.

  6. 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.

  7. 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.

  8. Turn the potatoes in the fat. I use a couple of teaspoons to do this. You want each potato to be well covered.

  9. 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.

  10. 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.

  11. Apply To Face Soon To Be Asleep On The Sofa.

Recipe 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. 
  • 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 use a rimmed large baking tray and I don’t line it with anything. 
  • 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 love to 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. Obviously this does not work if you’re vegetarian.

I have adjusted the nutrition value for only approx two thirds of the fat used. This is because not all the fat is absorbed by the potatoes.

Nutrition Facts
The Best Roast Potatoes
Amount Per Serving
Calories 279 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 1178mg51%
Potassium 1053mg30%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin C 49mg59%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.