Wondering how to make roast potatoes? We’ve got a roast potato recipe that you can make time and time again – whether you need roast potatoes to go with your Sunday roast, or to serve up on Christmas day, we’ve got a foolproof recipe that works every time.
If you’re making a roast, have a look through our roast collection – you’ll find your favourite lamb, pork or beef recipes to go with your potatoes, as well as all the other sides and trimmings you might want. These roast potatoes are just as nice on Christmas day when you’re cooking for a crowd.
Fluffy roast potatoes are really easy to make – all you need is water, salt for flavour and olive oil, sunflower oil or goose fat. It makes them perfectly golden on the outside and really fluffy inside. Once they’re a little tender from being boiled, they need to go in the oven for an hour until perfectly crisp. If you’re cooking a roast, make sure you get your timings right and stick them in midway through the meat cooking. This will ensure that everything is cooked at the same time.
- 2kg King Edward potatoes
- 125ml olive oil, sunflower oil, goose fat or dripping
Peel and cut potatoes into chunks, cover with cold salted water, bring to the boil and simmer for 5 minutes. Heat olive oil, sunflower oil, goose fat or dripping in a roasting tin until very hot. Drain the potatoes in a colander, shake them to roughen up the edges. Tip into the roasting tin and roast for an hour at 200 C, 180 C fan oven, 400 F, gas 6, turning midway. Hot potatoes must go into very hot fat or oil, otherwise they will absorb fat and be soggy.