For the best crispy roast potatoes you only need three simple ingredients and 55 minutes.
Crisp on the outside and perfectly fluffy on the inside, roast potatoes are arguably the best part of a roast dinner. The potatoes will take 50 minutes to cook but if the oven is crowded they may take a little longer.
Ingredients
- 1.8kg King Edward potatoes, peeled and cut into large, even-sized pieces
- 250ml olive oil
- Salt
WEIGHT CONVERTER
Method
- Heat oven to 200C (180C, Gas 6). Put the peeled potatoes in a large pan and just cover with water. Put on the lid and bring to the boil, then simmer for 5 minutes. Drain and shake in a colander to fluff up the edges.
- Meanwhile, heat 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 minutes until golden and crisp.
Watch how to make the best crispy roast potatoes
Top tips for making the best crispy roast potatoes
Our best tip for roast potatoes is to time the whole roast around the potatoes. Meat or fish can be left to rest after it is cooked. Vegetarian centerpieces can be kept in a warming oven.
Vegetable side dishes can be kept in warm, covered bowls. But once the potatoes are done, they need to be served immediately for maximum perfect crispiness.
Do I need to peel roast potatoes?
Yes, otherwise you won't get the roughed-up edges that make the golden, crispy roast potatoes. It's also vital to rinse the peeled and chopped roast potatoes before you boil them, to rinse off as much of the starch as you can before boiling.
Do I need to parboil roast potatoes?
Yes, parboiling is vital for that classic roast potato texture. Without parboiling, the outside of the potato won’t be able to soak in as much oil and therefore won’t get as crispy.
Make sure the top of the potatoes are covered in a couple of inches of water. Bring to the boil and then simmer for 5-7 minutes. To test if a potato is done, a cutlery knife should easily be inserted into the first centimeter of the potato.
How do you get crispy roast potatoes?
To make sure your potatoes are extra crispy, get the edges fluffy before you put them in the oven. Allow them to steam dry for a couple of minutes once drained and then shake in the colander, or pop them back in the pan and put a lid on, before shaking vigorously.
Some cooks also like to add a dusting of plain flour to the potatoes to help them crisp. Plain or corn flour is the best choice.
The oil must be hot when you put the potatoes in and you should hear a sizzle. If you don't, continue heating the oil for a few minutes longer.
How long does it take to roast potatoes at 200C?
Perfectly parboiled potatoes should take about 40 minutes to cook at 200C. However, a full oven will mean a longer cooking time to crisp up. If you’re cooking a full roast, allow an extra 15-20 minutes, checking regularly but being careful not to open the oven door too frequently as this will cool the temperature down.
Which oil is best for roasting?
Olive oil is best for vegetarians, while goose or duck fat is a decadent classic. The advantage of goose fat is that it doesn't absorb into the food the way oil does, so you need less of it.
Vegetable oil is another good option but it delivers less flavour compared to olive oil or goose and duck fat.
For something a little different, try coconut oil or peanut oil which both make great, crunchy roasties, but add something a little unusual to the flavour as well.
Why don't my roast potatoes go brown?
Make sure your potatoes are dry once they’ve been boiled as wet potatoes won’t crisp as well. Once they are drained thoroughly, shake well to break the potatoes up slightly. You also want to make sure that the oil in the tray is hot before adding your potatoes.
What should I do with leftover roast potatoes?
For delicious bubble and squeak, try them mashed up and then fried on medium heat with a couple of beaten eggs and leftover roast dinner veg tossed in.
For this recipe you need to peel the potatoes. Food writer Jessica Ransom says: ‘A Y-shaped peeler is my favourite for preparing potatoes but it’s also useful for making cucumber ribbons for salads or taking strips of lemon zest for a cocktail garnish.’
For a more indulgent recipe you should try our goose fat potatoes or these garlic roast potatoes have a delicate flavour boost. You might also like these roasted sweet potatoes.
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