Proper British Roast Potatoes
Discover the ultimate recipe for Proper British Roast Potatoes—golden, crispy, and utterly irresistible. Perfectly prepared using fluffy Maris Piper or Yukon Gold potatoes, these roasties are par-boiled, roughed up for a crunchy exterior, and roasted in sizzling hot vegetable oil, goose fat, or duck fat for unparalleled flavor. Optional fresh rosemary and whole garlic cloves add a fragrant twist, elevating this classic side dish to gourmet status. Ready in just over an hour, these roast potatoes make the perfect accompaniment to a Sunday roast, holiday feast, or any special occasion. Learn how to achieve perfectly crispy edges and fluffy centers with this foolproof method that’s destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 kg Maris Piper or Yukon Gold potatoes
- 100 ml Vegetable oil, goose fat, or duck fat
- 1 tbsp Salt
- 2 sprigs Fresh rosemary (optional)
- 4 cloves Garlic cloves (optional, peeled and left whole)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan.
Peel the potatoes and cut them into large, even chunks, roughly the size of a golf ball.
Place the potato chunks in a large pot of cold salted water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 8-10 minutes, or until the edges of the potatoes are beginning to soften.
While the potatoes are simmering, place your chosen fat (vegetable oil, goose fat, or duck fat) into a large roasting tray. Transfer the tray to the preheated oven so the fat can heat up and become sizzling hot.
Drain the potatoes in a colander, then return them to the empty pot. Shake the pot vigorously to rough up the edges of the potatoes. This step is crucial for creating that crispy exterior.
Carefully remove the hot roasting tray from the oven and add the shaken potatoes to the sizzling fat. Turn the potatoes gently to coat them evenly in the hot fat.
If using rosemary and garlic, scatter them over the potatoes for added flavor.
Return the tray to the oven and roast the potatoes for 50-60 minutes, turning them every 20 minutes to ensure even crisping and browning.
Once the potatoes are golden and crispy, remove them from the oven, sprinkle with additional salt to taste, and serve immediately.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 2.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1059 mg | 23% | |
*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.
