Roast Potatoes

Name: Roast Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 1.5kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks; 1 tsp salt, for the water; 100g goose fat, beef dripping or sunflower oil; 3 garlic cloves, unpeeled and bashed; 2 sprigs fresh rosemary; pinch flaky sea salt

United Kingdom

The roast potato is the centrepiece of the British Sunday roast, and cooks have argued for generations about the best fat, the best potato and how many times to par-boil. Goose fat is the traditional favourite.

Shatteringly crisp on the outside, fluffy in the middle — the golden roast potatoes every Sunday lunch is judged by.

Authentic United Kingdom Roast Potatoes recipe

Prep

20 mins

Cook

1 hr

Difficulty

Medium

Calories

230 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1.5kgfloury potatoes (Maris Piper or King Edward), peeled and cut into large chunks

1 tspsalt, for the water

100ggoose fat, beef dripping or sunflower oil

3garlic cloves, unpeeled and bashed

2 sprigsfresh rosemary

pinchflaky sea salt

Method

Heat the oven to 220°C (200°C fan) and put the fat in a large roasting tin on the top shelf to get very hot.

Boil the potatoes in salted water for 8-10 minutes until the edges are just starting to soften. Drain well and leave to steam dry for 5 minutes.

Shake the colander roughly to fluff up the edges — those rough edges become the crispy bits.

Carefully tip the potatoes into the hot fat, turn to coat, then roast for 40-50 minutes, turning halfway, adding the garlic and rosemary for the last 15 minutes.

Drain on kitchen paper, sprinkle with sea salt and serve immediately.

Chef's Tip

Steaming the potatoes dry and roughing up the edges before roasting is the secret to crunch. Wet or smooth potatoes will never get truly crisp.

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