The useful part of the original roast-potato masterclass is the technique: use a floury potato, soften the outside, rough it up and give every piece space in properly hot fat.
Cook · Recipe
Perfect Roast Potatoes
Crisp, deeply golden roast potatoes with fluffy centres, made by parboiling floury potatoes, roughing the edges and roasting in hot fat.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- Serves 4
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
1 kg 2¼ lb floury potatoes Such as Maris Piper, King Edward or Rooster.
60 ml 4 tbsp vegetable oil, goose fat or beef dripping
5 ml 1 tsp fine salt Plus extra for the cooking water and serving.
15 ml 1 tbsp semolina Optional, for an extra crisp coating.
2 cloves 2 cloves garlic Lightly crushed; optional.
2 sprigs 2 sprigs rosemary or thyme Optional.
How to make it
Method
- Heat the oven to 220°C/200°C fan/425°F. Put the 60 ml fat in a large roasting tin and place it in the oven to heat.
- Peel the 1 kg potatoes and cut them into evenly sized chunks.
- Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Simmer for 8 to 10 minutes until the outside is softening but the centres still hold together.
- Drain thoroughly, return the potatoes to the dry saucepan and leave them to steam for 2 minutes.
- Cover the pan and shake it firmly to roughen the edges. Sprinkle over the 5 ml salt and optional 15 ml semolina, then toss again.
- Carefully add the potatoes to the hot fat, turning each piece so it is coated. Arrange in one uncrowded layer.
- Roast for 45 to 55 minutes, turning two or three times, until deeply golden and crisp. Add the optional garlic and herbs for the final 20 minutes so they do not burn.
- Drain briefly on kitchen paper if needed, season and serve immediately.
Useful notes
Equipment
- Large saucepan with lid
- Colander
- Large roasting tin
- Metal spatula or tongs
Substitutions
- Use a neutral vegetable oil for a vegetarian version, goose fat for richness or beef dripping for a deeper savoury flavour.
- Use 15 ml plain flour instead of semolina for a light crisp coating.
Allergen notes
- The core recipe has no obvious major UK allergens. Check packaged semolina or flour when cooking for someone with an allergy.
- Semolina and plain flour contain wheat.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a hot oven or air fryer until crisp and piping hot throughout.
Tips
- Give the potatoes room in the tin; overcrowding traps steam and softens the crust.
- The roughened edges provide the crisp surface, so shake the drained potatoes confidently.
- Heat the fat before adding the potatoes so roasting starts immediately.