Best Ever Roast Potatoes Recipe
Introduction
These roast potatoes are a true classic, delivering a perfect balance of crunchy exterior and fluffy interior. Using Maris Piper potatoes and sunflower oil creates the crispiest results you’ll ever taste. Ideal for any roast dinner or special occasion.
Ingredients
- 3kg Maris Piper potatoes
- Sunflower oil (enough to create a 0.5cm layer in your roasting tin)
- Salt (for boiling water and seasoning)
Instructions
- Step 1: Peel the potatoes and cut into chunks about the size of a clementine—whole, halved, or quartered as needed. Place them in a large pan of cold, salted water.
- Step 2: Bring the water to a boil, then simmer gently for about 15 minutes until the potatoes are cooked through but not falling apart.
- Step 3: Drain the potatoes gently in a colander without shaking. Let them steam off and cool completely, then spread them in a single layer on a tray and refrigerate uncovered until ready to roast.
- Step 4: Preheat your oven to 200C/180C fan/gas mark 6. Pour sunflower oil into a deep roasting tin to create a 0.5cm layer and heat it in the oven for 5 minutes.
- Step 5: Carefully place each potato chunk into the hot oil, turning each one to coat completely. Arrange them in a single layer without touching.
- Step 6: Roast the potatoes undisturbed for 40 minutes. Then remove the tin and turn each potato carefully.
- Step 7: Return the tin to the oven for another 20 minutes. Turn the potatoes once more after this time.
- Step 8: If your other dishes allow, increase the oven temperature to 220C/200C fan/gas mark 7 and roast for a final 20 minutes until deep golden and crunchy.
- Step 9: Sprinkle the finished roasties with a little sea salt before serving.
Tips & Variations
- Use sunflower oil instead of goose fat for a lighter taste but equally crunchy potatoes.
- Don’t overcrowd the roasting tin; leaving space around the potatoes ensures they crisp up properly.
- Chilling the potatoes before roasting helps create a fluffy interior and crispy edges.
Storage
Store any leftover roast potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a hot oven or under a grill to restore crispiness. Avoid microwaving, as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why use Maris Piper potatoes?
Maris Piper potatoes have the perfect balance of starch and moisture, making them ideal for roasting. They crisp up beautifully on the outside while remaining fluffy inside.
Can I prepare the potatoes ahead of time?
Yes, parboiling and chilling the potatoes a day or two before roasting improves texture and saves time on the day of cooking.
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Best Ever Roast Potatoes Recipe
- Total Time: 1 hour 40 minutes plus 1-2 days refrigeration
- Yield: Serves 6–8 people 1x
Description
Discover the ultimate recipe for the best ever roast potatoes featuring crispy, golden exteriors and fluffy interiors. Using Maris Piper potatoes and sunflower oil, this method ensures perfectly roasted potatoes with a delightful crunch, made easier by preparing the potatoes a day or two in advance.
Ingredients
Potatoes
- 3kg Maris Piper potatoes
Cooking Fat
- Sunflower oil (enough to cover bottom of roasting tin about 0.5cm deep)
Seasoning
- Salt (for boiling water and to sprinkle on finished potatoes)
Instructions
- Prepare the potatoes: Peel the potatoes and cut them into chunks roughly the size of a clementine. You can leave them whole, halve, or quarter depending on size. Place the potatoes into a large pan of cold, salted water.
- Parboil: Bring the water to a boil, then reduce to a gentle simmer. Cook the potatoes for about 15 minutes until tender throughout but not falling apart. This step ensures they cook evenly and develop a fluffy interior.
- Drain and cool: Carefully drain the potatoes in a colander and leave them to cool without shaking or disturbing them to maintain their structure. Once cool with no more steam rising, arrange them in a single layer on a tray and refrigerate uncovered for one to two days to dry out, which helps develop a crispy exterior when roasted.
- Preheat oil: When ready to roast, preheat your oven to 200°C (180°C fan/gas mark 6). Pour enough sunflower oil into a deep roasting tin to create an even 0.5cm layer. Place the tin in the hot oven for 5 minutes to heat the oil thoroughly.
- Coat the potatoes: Remove the hot roasting tin carefully, then arrange the potatoes one at a time in the oil without overcrowding, making sure they do not touch. Use a spoon to turn each potato so it is thoroughly coated with hot oil. Don’t worry if the oil cools during this step; it will heat back up once returned to the oven.
- Roast undisturbed: Place the roasting tin back in the oven and roast the potatoes for 40 minutes without moving them. This allows for a crisp, golden crust to form.
- Turn potatoes: After 40 minutes, remove the tin and meticulously turn each potato to brown the other side. Return the potatoes to the oven for an additional 20 minutes to cook evenly.
- Final crisp: Turn the potatoes once more, and if possible, increase the oven temperature to 220°C (200°C fan/gas mark 7) for a final 20 minutes of roasting to develop a deeply golden, crunchy exterior and fluffy interior.
- Serve: Sprinkle the finished roast potatoes with a little sea salt and serve immediately for the best texture and flavor.
Notes
- Use Maris Piper potatoes for the best texture and flavor in roasting.
- Sunflower oil delivers a crunchier crust compared to traditional goose fat.
- Do not overcrowd the roasting tin; potatoes need space to crisp evenly.
- Salting the boiling water is essential for seasoning the potatoes internally.
- Cooling and drying the potatoes in the fridge before roasting helps achieve maximum crunchiness.
- Turning the potatoes carefully and periodically ensures even browning on all sides.
- Prep Time: 20 minutes (plus 1-2 days cooling time in fridge)
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: roast potatoes, crispy roast potatoes, Maris Piper, sunflower oil, British roast side dish
