Homemade Roast Potatoes

My flatmate's mum taught me this during university, and I've never looked back. She'd hover over the oven door with that knowing smile, checking the edges one by one. Now every Sunday roast feels incomplete without that glorious clatter when they hit the hot tray.

Last Christmas I accidentally doubled the batch because everyone kept wandering into the kitchen and eating them straight from the roasting tin. No regrets whatsoever, though I did need to peel rather a lot of potatoes the next morning.

Ingredients

• 1.5 kg floury potatoes: Maris Piper or Yukon Gold work brilliantly because they fluff up inside while developing that irresistible crunch
• 1 tbsp salt for boiling: This seasons the potatoes from the inside out, so every bite is flavourful not just the surface
• 75 ml duck fat or goose fat: Honestly, this is what makes them extraordinary, though vegetable oil does the job if needed
• 1 tsp sea salt flakes: These cling to the crispy edges better than fine salt and give little bursts of saltiness
• 2 cloves garlic and rosemary: Completely optional but worth it for that aromatic, Sunday roasty feeling

Instructions

Get everything properly hot:

Pop your roasting tray in the oven at 220°C while you prep, because cold trays equal sad, soggy potatoes

Parboil to perfection:

Cover peeled chunks with cold water, add salt, and simmer 8 to 10 minutes until edges start to soften but centres stay firm

Create those rough edges:

Drain well, let steam dry for 2 minutes, then give the pan a proper shake to fluff up the surfaces

Coat with love:

Pour hot fat over the potatoes and toss gently until every piece gleams

The roast begins:

Carefully tip potatoes into that blazing hot tray, spread them out, and roast 20 minutes before turning

Golden glory:

Give them another 20 to 25 minutes, turning once more if needed, until deep golden and audibly crispy

Season and serve:

Finish with sea salt flakes and pepper while piping hot, then get them to the table immediately

Save

These became the thing my little brother started requesting for his birthday instead of cake. Something about that perfect crunch just makes everything feel right with the world.

Choosing Your Fat

Duck fat will give you the most spectacular results and that rich, restaurant quality finish. Goose fat runs a close second with slightly more delicacy. Vegetable oil works perfectly fine and keeps things vegetarian, though the flavour wont be quite as luxurious.

The Roughening Secret

That shake in the pan after draining creates tiny roughened surfaces that catch the hot fat and transform into crispy golden bits. Its the difference between good roast potatoes and truly unforgettable ones that people talk about for weeks afterward.

Timing Your Roast

You can parboil and roughen the potatoes up to a day ahead, then keep them covered in the fridge. Actually, they freeze beautifully at that stage if you want meal prep done well in advance. Just roast from frozen, adding maybe 5 extra minutes.

• Don't be tempted to skip the steaming dry step
• Space between potatoes is non negotiable
• Hot fat plus hot tray equals success every time

Save

Theres something deeply satisfying about a tray of potatoes coming out perfectly golden and crusted. Hope your kitchen fills with that wonderful roasty smell soon.

Recipe FAQs

→ What type of potatoes work best?

Floury varieties like Maris Piper, King Edward, or Yukon Gold are ideal. Their high starch content creates fluffy interiors while crisping beautifully. Avoid waxy potatoes which won't achieve the desired texture.

→ Can I prepare these ahead of time?

Absolutely. Parboil and roughen the potatoes, then freeze on a tray before transferring to bags. Roast from frozen, adding 10-15 minutes to the cooking time. Perfect for batch cooking and meal prep.

→ What fat gives the crispiest results?

Duck or goose fat produces exceptional crispiness and rich flavor. For a lighter version, vegetable oil works well. Beef dripping adds traditional depth if available. Heat the fat thoroughly before adding potatoes.

→ Why roughen the potato edges?

Shaking the drained potatoes creates rough, textured surfaces that crisp up beautifully during roasting. These crunchy edges are the hallmark of great roast potatoes, providing maximum surface area for golden browning.

→ How do I achieve maximum crispiness?

Ensure the roasting tray and fat are smoking hot before adding potatoes. Spread in a single layer without overcrowding. Turn halfway through cooking. Don't skip the parboiling step—this essential technique creates that perfect texture contrast.