Find out how to make the best roast potatoes!
Golden and crunchy on the outside and soft and fluffy in the centre.
*Post updated January 2025
You'll be pleased to know it's actually, really very simple. Nothing tricky or fancy.
There's no need to buy any special kitchenware, although you will need a decent non-stick roasting dish. 😉
No air fryer, no flour, and no fancy goose or duck fat involved!
Yesterday I posted on FaceBook and Instagram this picture was taken on my phone if you please. It got such a good response that I decided to share my secret.
I've had this ScanPan for almost 10 years and use it every Sunday and a few times during the week for one thing or another, and I still love it.
What oven temperature?
You need to preheat your oven to 220°C (200° fan) or 425°F/Gas7
To make crispy roast potatoes, the temperature of the oven needs to be hot. But if it's too hot, the potatoes will burn before they cook.
If the oven temperature is too cold, your potatoes will not be crispy.
Which oil to use
I use Crisp 'N Dry - the block, NOT the oil version.
Anyway, without further ado, here's my secret to perfectly crispy roast potatoes; every time.
No fuss, nothing tricky at all involved. Remember, nobody likes a soggy bland-looking roast potato!
Give this a go and do let me know how it went in the comments below.
Use Crisp 'n Dry block, not the oil version.
Duck or goose fat - which is better?
Using duck fat makes roast potatoes quite dark in colour, and they tend to look burnt. I recommend goose fat. It's the way to go if you can't get Crisp 'n' Dry.
How to make them - full details are in the printable recipe card below 😉
Put the peeled potatoes into a large saucepan of cold salted water.
Now partly cover with a lid and bring to a boil, cook for five minutes or so, and drain.
With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes.
The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast, this is the key to success!
Add the oil to a non-stick roasting pan. Put the pan into the oven for a couple of minutes to melt.
Carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
After about 20 minutes turn them over and baste them again with the hot fat.
Continue to roast them until they're golden and crispy. Try to move them only once or twice during cooking, otherwise, the edges won't go crisp and brown up.
They will take about 50 minutes to an hour (in total) to cook - if they take longer, then so they do, you can't rush good food!
Here are some more potato recipes you might like.
All you need now is Roast Pork with Crispy Crackling!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Crispy Roast Potatoes
Ingredients
- A floury variety of potatoes such as Maris Piper potatoes or King Edward - as many as you fancy - personally, I prefer Maris Piper
- Crisp 'n Dry block version - not the oil version
Instructions
- Peel the potatoes and cut them into pieces large enough for two or three bites; any less and they will be all crust and no spud.
- Put the potatoes into a large saucepan of cold (not hot) salted water. The actual amount of salt is your preference. I use a good tablespoon.
- Now partly cover with a lid bring to a boil and cook for five minutes or so. Be careful not to cook too long or you'll just end up with mush.
- Drain well. With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes.
- The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast; this is the key to success.
- Leave the lid off and put the pan back on an unheated part of the stovetop to dry the spuds out a bit.
- Add the Crisp 'N Dry to your non-stick roasting pan. Put the pan into the oven for a couple of minutes to melt.
- Now carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
- After about 20 minutes turn them over and baste them again with the hot fat. Continue to roast them until they're golden and crispy. Try to move them only once or twice during cooking, otherwise, the edges won't go crisp and brown.
- They will take about 50 minutes to an hour (in total) to cook - if they take longer, then so they do, you can't rush good food!
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Jan