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Daddy’s Best Crispy Roast Potatoes

Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

After many years of trying different ways of roasting spuds, here's our secrets for the best roast potatoes.

 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

Nutrition Facts

Serving Size 4-6 people