Perfect Roasties Roast Potatoes for English Sunday Lunch
Achieve crispy, golden perfection with these 'Perfect Roasties Roast Potatoes for English Sunday Lunch,' the ultimate side dish to elevate your traditional Sunday roast. Made with floury potatoes like Maris Piper or King Edward, these roasties are parboiled to soften their edges, creating a beautifully fluffy interior. After a brief toss to roughen their surfaces, they’re roasted in sizzling-hot goose fat, beef dripping, or vegetable oil for an irresistible crunch. Infused with hints of rosemary and garlic (if desired) and a sprinkle of sea salt, these potatoes are a flavorful, indulgent crowd-pleaser. With just 15 minutes of prep, this easy recipe is your key to mouthwatering roast potatoes worthy of any English family gathering!
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Recipe Information
Ingredients
- 1.5 kg Floury potatoes (e.g., Maris Piper or King Edward)
- 4 tbsp Vegetable oil, goose fat, or beef dripping
- 1 tsp Sea salt
- 2 sprigs Fresh rosemary (optional)
- 4 pieces Garlic cloves (optional, unpeeled)
Instructions
Preheat your oven to 200°C (400°F) fan, or 220°C (425°F) conventional.
Peel the potatoes and cut them into evenly sized chunks, roughly the size of a golf ball, to ensure even cooking.
Place the potato chunks in a large saucepan of cold, salted water. Bring the water to a boil and cook for 8-10 minutes or until the surface of the potatoes is beginning to soften when pricked with a fork.
Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry. This step ensures crispiness later.
Shake the colander gently to rough up the edges of the potatoes. This creates a textured surface that will crisp up beautifully when roasted.
In a large roasting tin, pour the vegetable oil, goose fat, or beef dripping and place the tin in the oven for 5 minutes to heat the fat until shimmering.
Carefully remove the roasting tin from the oven and add the potatoes, turning them to coat each piece in the hot fat. Be cautious, as the fat will sizzle.
Sprinkle the sea salt over the potatoes and add the rosemary sprigs and unpeeled garlic cloves, if using, for extra flavor.
Return the roasting tin to the oven and roast the potatoes for 50-60 minutes, turning them every 20 minutes to ensure they cook evenly and develop a golden, crispy exterior.
When the roasties are beautifully golden and crisp, remove them from the oven and transfer them to a serving platter.
Serve immediately as the ultimate side dish for your English Sunday lunch.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 12.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6427 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
