Perfect Traditionally English Roast Potatoes
Crispy on the outside and perfectly fluffy on the inside, these Perfect Traditionally English Roast Potatoes are the ultimate side dish for any meal. Made with Maris Piper potatoes—or another floury variety—for that signature texture, they’re par-boiled, roughed up for maximum crispiness, and roasted to golden perfection in sizzling hot fat. Choose from vegetable oil, goose fat, or beef dripping for a traditional touch, and season them with sea salt for an irresistibly savory bite. Enhance their flavor with optional additions like fresh rosemary and unpeeled garlic cloves for an aromatic twist. Whether you're serving them with a Sunday roast or a holiday feast, these roast potatoes are an effortless showstopper packed with authentic English charm.
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Recipe Information
Ingredients
- 1.5 kg Maris Piper potatoes (or another floury variety)
- 100 ml Vegetable oil, goose fat, or beef dripping
- 1 tbsp Sea salt
- 2 sprigs Fresh rosemary (optional)
- 4 cloves Garlic cloves (optional, unpeeled)
Instructions
Preheat your oven to 220°C/200°C fan (430°F). Place a large roasting tray in the oven to heat up.
Peel the potatoes and cut them into evenly sized chunks, about the size of a golf ball. This ensures they cook evenly and get perfectly crispy.
Place the potato chunks into a large pot and cover them with cold, salted water. Bring the pot to a boil, then lower to a simmer and cook for about 7-8 minutes. The potatoes should be slightly tender on the outside but not fully cooked.
Drain the potatoes in a colander and let them sit for a few minutes to release steam. This helps them dry out, ensuring crispier results.
Using the colander, gently shake the potatoes to roughen up the edges. This step is crucial for that crispy texture as the rough edges will catch the fat in the oven.
Remove the heated roasting tray from the oven and pour in the vegetable oil, goose fat, or beef dripping. The fat should be sizzling when you add the potatoes.
Carefully place the potatoes in the hot fat, ensuring each potato is coated. Take care not to overcrowd the tray, as this can cause them to steam rather than roast.
Sprinkle the potatoes generously with sea salt and add the rosemary sprigs and garlic cloves, if using. Toss everything gently to distribute the seasonings.
Roast the potatoes in the preheated oven for 50-60 minutes, turning them every 20 minutes to ensure even browning. They should be golden and crispy on the outside while soft and fluffy on the inside.
Remove the potatoes from the oven, discard the rosemary sprigs and garlic (if used), and serve immediately for best results. Enjoy your perfect traditionally English roast potatoes!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 12.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 6252 mg | 133% | |
*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.
