The Best Roast Potatoes
Print recipeServes 6 people
Ingredients
- 1.5 kg Maris Piper or King Edward potatoes
- 5 tbsp goose fat, duck fat or vegetable oil
- 1 tbsp fine semolina optional, for extra crunch
- 4 garlic cloves lightly crushed
- 3 sprigs rosemary or thyme
- Salt and freshly ground black pepper
Method
- Heat the oven to 200°C fan / 220°C conventional / Gas 7. Put the fat or oil into a large roasting tin and heat in the oven for 10 minutes.
- Peel the potatoes and cut into generously sized, evenly sized pieces. Place in a saucepan, cover with cold water and add a good pinch of salt.
- Bring to the boil, then simmer for 8–10 minutes, until the edges are tender but the centres still hold their shape.
- Drain thoroughly and leave to steam-dry for 5 minutes. Shake gently in the saucepan to fluff up the edges. Sprinkle with the semolina, if using.
- Carefully lower the potatoes into the hot fat—it may spit. Turn to coat and arrange in a single layer with space between them. Season with salt.
- Roast for 50–65 minutes, turning after about 25 minutes. Add the garlic and herbs for the final 20 minutes so they flavour the potatoes without burning.
- Serve immediately, with a final sprinkle of salt and freshly ground black pepper.
Tips, preparation and allergens
Best results: Dry potatoes, hot fat and plenty of space in the tin give you the best crust. Use two tins if necessary; crowded potatoes tend to steam.
Prepare ahead: Parboil, drain and rough up the potatoes the day before. Cool promptly, refrigerate in a covered container and roast from chilled, allowing a little extra cooking time.
Dietary and allergen notes: Semolina contains wheat and gluten. Omit it for a gluten-free version and check other ingredients. Use vegetable oil for a vegetarian or vegan version.
Timings: Cooking takes approximately 60–75 minutes; total time is approximately 80–95 minutes.