Crispy Roast Potatoes
Fluffy inside and shatteringly crisp outside: the essential Sunday roast side.
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 25 min
- Makes
- 6 servings
- Difficulty
- Easy
Use floury potatoes such as Maris Piper or King Edward. Parboil them, rough up the edges, and roast them in fat that is already hot.
Ingredients
- 1½kgfloury potatoes, such as Maris Piper or King Edward
- 6tbspgoose fat, beef dripping or sunflower oil
- salt
- a few rosemary sprigs and unpeeled garlic cloves (optional)
Equipment
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- Large roasting tinHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
Method
- 1
Heat the oven to 220°C / 200°C fan / gas 7. Put the fat in a large roasting tin and heat it in the oven.
- 2
Peel the potatoes and cut into large, even chunks. Put in a pan of cold salted water, bring to the boil and simmer for 8–10 minutes, until the edges are soft.
- 3
Drain well and leave to steam-dry for 2 minutes, then shake the pan to rough up the edges.
- 4
Carefully tip the potatoes into the hot fat and turn to coat. They should sizzle.
- 5
Roast for 45–60 minutes, turning once or twice, until deep golden and crisp. Add the rosemary and garlic for the last 15 minutes.
- 6
Season with salt and serve straight away.
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