This easy roast potato recipe will give you perfect results every time!
If you are looking for a crispy roastie, with plenty of delicious crunch on the outside and a fluffy inside then look no further.
You don't need anything fancy, in fact only two ingredients to make this recipe and you won't use any other method.
The best thing about this recipe is that it's so simple too. You only need to turn them once while they are roasting, giving you plenty of time to make the rest of dinner or something else!
What's the best variety of potato for roast potatoes?
To get a perfect crispy roast potato the most important thing you need is the correct potato variety. It needs to be a floury potato and UK varieties are Maris Piper or King Edwards.
Both types are great for mashing or roasting and I personally prefer them for chips too.
I always buy Maris Pipers as they are easy to get hold of in supermarkets and farmers markets.
If you are in the US then you really need a russet potato as the characteristics are very similar.
How to make easy roast potatoes
Peel the potatoes and cut them into 4 cm chunks. You need to have the potatoes the same size for even cooking and the more sides and edges they have the more they will get nice and crispy.
Put the potatoes in a pan of cold water and bring to the boil for 10 minutes then drain in a colander immediately. If your potatoes are smaller you might want to reduce the time to around 7 minutes but the aim is to mostly cook the potato without them falling apart.
Next give the colander and good shake and the potatoes will look like this. All the uneven edges and surfaces will become the crispy bits in the oven.
Use a large deep side roasting tray and fill with vegetable oil to cover the bottom of the tin.
Preheat the oven to 180 FAN / 190C /375F / Gas 5 and heat the oil for 10 minutes
Carefully place the potatoes in the oil and turn them over in the oil so that they are fully coated.
Roast for 30 minutes and then turn over for a further 30 minutes.
Serve with a sprinkle of sea salt and sprigs of thyme if you like.
I find that the best oil to use is plain vegetable oil but you can use duck or goose fat to add extra flavour. I often split the oil with duck fat half and half.
You can also use butter, but again a butter oil mixture is better as the oil reaches a higher temperature and crisps the potatoes.
Absolutely. Just use a tablespoon of oil instead. Mine turns the food constantly so they are ready in 40 minutes and there are lots of delicious extra crispy bits too. If you just have a basket turn them after 20 minutes.
They are best freshly made and eaten immediately or they will lose their crunch. If you have any leftover you can freeze them and reheat in the oven.
Chop the leftovers into cubes and fry with some chopped onion then add eggs to make an omelette.
Slice the potatoes and shallow fry until crisp and serve with leftover cold meat.
How about old fashioned bubble and squeak? Chop leftover roast potatoes and vegetables and fry together in a pan with some onion. It's great if you have leftover cabbage or sprouts.
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Easy Roast Potatoes
- 700 g potatoes Maris Piper or Russet
- 100 ml vegetable oil
- Peel the potatoes and cut into 4 cm chunks.
- Put the potatoes in a large saucepan and cover with water.
- Bring to the boil and simmer for 10 minutes.
- Drain into a colander and shake the potatoes to break up the edges.
- Heat the oven to 180 FAN/190 C/375 F/Gas 5.
- Put the oil in a deep sided roasting tin and heat for 10 minutes.
- Add the potatoes and turn in the oil then roast for 30 minutes.
- Turn the potatoes and roast for another 30 minutes.
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