Foolproof instructions for making amazing roast potatoes!
Golden, crispy exterior, fluffy and soft within. Perfect every time.
My Mum has to take all the credit for these amazing roast potatoes. This is the method she uses, and the one she passed on to me. I hesitate to call it a recipe – it only has four ingredients and two of them are optional! This is more like instructions for creating the perfect roastie – crispy, crunchy, golden exterior, which breaks to reveal a soft fluffy centre.
There’s a joke in our house that my DH only married me for the roast potatoes. At least, I think it’s a joke. I am called upon to produce a tray of these legendary roast potatoes with ridiculous frequency.
Choose your potatoes carefully
You need to use floury potatoes for these roasties to work really well. King Edward or Maris Piper are ideal, although Mum swears by the ones the supermarkets sell as ‘baking potatoes’. The sunflower oil makes them nice and crisp, and I think the olive oil gives a really nice flavour. I’ve said it’s optional because you really can leave it out and still make great roast potatoes. You might want to add a little more sunflower oil if you do this though.
The following quantities serve 3-4 adults, or 2-3 adults and a small person, with the odd spud left over. I’d say use 200-300g potatoes per person. Be generous. You can never really have too many perfect roast potatoes!
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World's greatest roast potatoes
- 750 g floury potatoes (26½ oz.)
- 2 tbsp sunflower oil
- 1 tbsp olive oil (optional)
- Large crystal sea salt (optional)
- Preheat the oven to 180°C (350°F).
- Peel the potatoes and cut them into even sized chunks. As a guide, each chunk should have the volume (but not the shape) of a small egg. E.g. a large baking potato will generate 6-8 chunks. Put the chunks into a pan of cold water.
- Once all the potatoes are cut, drain off the water and refill. Give the chunks a good rinse, drain again, and finally cover with cold water and put the pan on the stove. Cover, and bring to the boil.
- Meanwhile, put the oils into a roasting tin large enough to snugly fit all the potatoes in a single layer. Put the tin into the oven to heat.
- Once the potatoes come to the boil, cook for three minutes, then remove from the heat and drain off the water. Return the chunks to the pan, replace the lid, and with the lid firmly held on the pan, shake vigorously for a few seconds. The par-boiled potatoes will knock together, and against the pan, and when you remove the lid they should have a fluffy, battered exterior.
- Take the oil out of the oven, and quickly and carefully tip in the potatoes - the hot oil will spit so beware! Turn the potatoes in the oil then sprinkle with salt, if using.
- Return to the oven and roast at 180°C (350°F) for 50-60 minutes, until golden and gorgeous looking. Serve hot!