Daddy’s Best Crispy Roast Potatoes


February 29, 2012

After many years of trying a variety of different ways of cooking roast potatoes, I have finally settled on this, mine and the family's favourite.

Cooking roast potatoes is really easy and home cooked taste so much nicer than the frozen ones you can buy - chalk and cheese!

Choosing the right variety of potato is important - I try and go for a nice floury one such as a Maris Piper (my favourites), Desiree or King Edwards.

The choice of oil v fat is entirely up to you. Olive and rapeseed oil work really well but duck or goose fat make the most amazing roast potatoes. Obviously fat is much more unhealthy but if you only do it very occasionally then I don't think that is bad - everything in moderation. I tend to use fat on special occasions such as Christmas and olive or rapeseed oil the rest of the time.

  • Prep: 10 mins
  • Cook: 1 hr
  • 10 mins

    1 hr

    1 hr 10 mins

  • Yields: 4-6 people


Floury potatoes (Maris Pipers are my absolute favourite) - normally about 2-3 per person depending on the size

Olive / rapeseed oil or duck / goose fat



Pre-heat the oven to 180 C (350 F)

Peel the potatoes and cut them into reasonable sized pieces. Normally cutting in half works well depending on the size of the potato. Try and keep the pieces about the same size so they cook evenly. Having a few sharp edges is good too as they really crisp up!

Put the potato pieces in a saucepan of cold water, ensuring all of the potatoes are covered. Add a little salt.

Place the pan on the hob, turned up to full and bring to the boil

In the meantime put the oil or fat into a roasting tin - enough oil to cover the bottom of the pan (same for the fat when it has melted) - and place it in the oven. It's important the the potatoes are placed in extremely hot oil/fat.

Boil for 4-5 minutes - this is known as par-boiling and helps ensure that the, whilst inside

Drain the potatoes, leaving them in the saucepan. Put the lid on the saucepan and, holding the lid tightly, shake the potatoes about in the pan - this will rough up the potatoes and help them become really crispy

Take the roasting tray from the oven and carefully place the potatoes into the tray

Pop the tray back in the oven and cook for around 45 minutes to 1 hour turning the potatoes occasionally and checking they don't over cook. Sometimes the potatoes at the outside of the tray cook quicker so if this is happening move them to the middle whilst turning

The kids like to help out by peeling the potatoes - we use a vegetable peeler rather than a knife - though we tend to start this a while before they need to be in the oven as it can take a while and requires patience on my behalf! They also like to put them in the saucepan of water and add the salt and pour the oil or spoon the fat into the roasting tin.



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