Roast Potatoes Recipe: Fluffy Inside, Crisp and Golden Outside

A great roast potatoes recipe delivers two things above all: a fluffy, steamy inside and a deeply golden, crunchy outside. It is the part of the Sunday roast that everybody fights over, and it is far easier to achieve than people think once you understand the method.

This roast potatoes recipe covers the best potatoes to choose, how to par-boil and rough them up, which fat to use and exactly how long to roast. For another way to serve potatoes at a roast, take a look at our parmentier potatoes recipe.

What makes a perfect roast potato?

The perfect roast potato has a thin, crisp shell, a light and fluffy centre and plenty of flavour. To get there you need four things: the right variety, a good par-boil, plenty of rough surface and very hot fat. Skip any of these and the potatoes can turn out dense or soggy.

There is a short summary of the dish and its history on Wikipedia, but the technique below is the one that really matters.

Ingredients and method for a roast potatoes recipe

This serves six as a side dish. Use a large, sturdy roasting tin so the potatoes sit in a single layer with a little space between them.

Heat the fat in the oven before adding the potatoes. When the potatoes hit the tin they should sizzle loudly, which starts the crust forming immediately.

Which potatoes are best for roasting?

For a great roast potatoes recipe, choose a floury variety that breaks down slightly when boiled, because those edges roast into a crunchy shell.

• Maris Piper: the classic choice. Fluffy, floury and widely available.
• King Edward: a lovely flavour and a creamy, fluffy interior.
• Desiree: a good all-rounder with a firmer bite.
• Russet or baking potatoes: a useful alternative if you cannot find a British variety.

Avoid waxy new potatoes for this job. They hold their shape well, but they do not give the same fluffy centre.

How to par-boil and rough up your potatoes

Par-boiling is the single most important step in any roast potatoes recipe, because it softens the outside and creates the surface that will crisp in the oven.

1. Peel the potatoes and cut them into even pieces, about the size of a small egg.
2. Put them in cold, salted water, bring to the boil and simmer for 8 to 10 minutes, until the edges are soft but the centre is still firm.
3. Drain in a colander and leave to steam dry for 5 minutes.
4. Shake the colander firmly a few times so the edges roughen and fluff up.

The best fat for roast potatoes

The fat you use has a big effect on flavour and crispness. All of these work well, so pick the one that suits your meal.

• Goose fat: the classic choice for rich flavour and a very crisp finish.
• Beef dripping: savoury and traditional, particularly good with a beef roast.
• Vegetable or sunflower oil: a neutral choice, and vegan-friendly.
• Olive oil: adds fruity flavour, but use a mild one and watch the temperature.

Roasting times and temperatures

The roasting stage of this roast potatoes recipe is straightforward. Heat the oven to 220C (200C fan, gas mark 7) and put the fat in the roasting tin on the top shelf for at least 10 minutes. Carefully add the potatoes, turning them once to coat in the fat, and roast for 45 to 55 minutes, turning them halfway through.

They are ready when they are deep golden brown and make a hollow sound if you tap them. Season with flaky salt straight from the oven so it sticks to the hot surface.

Flavour ideas for roast potatoes

The plain roast potatoes recipe is hard to beat, but a few simple additions are lovely.

• Garlic and rosemary: add whole unpeeled garlic cloves and a few rosemary sprigs for the last 20 minutes.
• Semolina: toss the par-boiled potatoes in a spoonful of fine semolina for an extra crunchy crust.
• Paprika or mustard powder: a teaspoon tossed with the potatoes adds warmth and colour.
• Parmesan: sprinkle over for the last 10 minutes.

Common roast potatoes recipe mistakes

Most failures come down to a handful of causes.

• Cold fat: always preheat the fat so the potatoes sizzle on contact.
• An overcrowded tin: the potatoes steam instead of roast. Use two tins if necessary.
• Wet potatoes: let them steam dry after draining.
• Not enough roughing: the rough surface is what becomes crisp.

Making roast potatoes ahead

You can par-boil and rough up the potatoes for this roast potatoes recipe a few hours ahead, then keep them covered in the fridge. Add them to the hot fat when you are ready, adding five minutes to the roasting time. This makes a roast dinner much less stressful, because the oven is only busy at the last stage.

Storing and reheating

Leftover roast potatoes keep in the fridge for up to two days. Reheat them in a hot oven at 200C for 15 minutes to crisp them up again, or use them in a bubble and squeak. Avoid the microwave, which makes the skin soft.

Roast potatoes recipe FAQs

Do I need to par-boil roast potatoes?

For the fluffiest inside and crispiest outside, yes. Par-boiling softens the surface, which then crisps in the hot fat.

Why are my roast potatoes not crispy?

The most likely reasons are cold fat, an overcrowded tin or wet potatoes. Make sure the fat is hot, give the potatoes space and let them steam dry.

Can I roast potatoes without oil?

You need some fat for crisp roast potatoes, but you can use a small amount and spray or brush it on. The result will be less rich but still tasty.

Should I use baking soda?

A pinch of bicarbonate of soda in the boiling water roughens the surface further and gives a very crisp crust. It is optional but effective.

Can I freeze roast potatoes?

Yes. Freeze them after par-boiling and roughing up, then roast from frozen, adding 10 minutes to the cooking time.

Once you have a roast potatoes recipe you can rely on, every Sunday lunch becomes a pleasure. Follow the steps, be generous with the fat and enjoy the crunch.