Choose the Right Potato
Not all potatoes are created equal. For roasties, you want a floury potato rather than a waxy one. Varieties like Maris Piper, Rooster, or King Edward are ideal. Their fluffy texture on the inside gives you that beautiful contrast once roasted.
Parboil for Fluffiness
The secret to getting a soft centre is parboiling. Peel and cut your potatoes into even sizes, then boil them for around 8–10 minutes. Drain well, then give them a shake in the pan to rough up the edges – those little fluffy bits are what turn deliciously crispy in the oven.
Heat the Fat
This step is non-negotiable. Preheat your roasting tray with oil or fat until it’s sizzling hot before adding the potatoes. Some swear by goose fat for extra flavour, while others prefer a good-quality vegetable or sunflower oil. Whatever you choose, make sure the tray is hot enough that the potatoes sizzle as soon as they hit it.
Roast to Golden Perfection
Spread the potatoes out evenly (don’t overcrowd the tray, or they’ll steam instead of crisp). Roast at a high heat – around 200°C – turning them occasionally until they’re golden brown and crisp on all sides. This usually takes about 45–60 minutes, depending on size.
Season and Serve
Don’t forget the finishing touches. A sprinkle of sea salt, perhaps a little rosemary or thyme, and your roast potatoes are ready to steal the show. Serve them straight from the oven for maximum crunch.
The perfect roast potato might take a little care, but it’s worth every step. Because when you bring them to the table, golden and crisp, they have the power to upstage even the grandest roast.