Proper Roast Potatoes English Style
Transform your next meal with these irresistibly crispy, golden-brown Proper Roast Potatoes, English style. Perfectly showcasing the art of simplicity, this recipe uses fluffy Maris Piper or Yukon Gold potatoes, parboiled and roughened for an ultra-crunchy exterior while staying soft and creamy inside. A key highlight is the use of goose fat, beef dripping, or vegetable oil to achieve that rich, deep flavor, expertly roasted at high heat for a beautifully caramelized finish. Optional additions like fresh rosemary sprigs and garlic cloves infuse the potatoes with a subtle, savory aroma. Whether served alongside a Sunday roast or as a comforting side dish, these ultimate British-style roast potatoes are sure to be the star of your table.
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Recipe Information
Ingredients
- 1.5 kg Maris Piper or Yukon Gold potatoes
- 100 ml Vegetable oil, goose fat, or beef dripping
- 1 tbsp Salt
- 2 sprigs Fresh rosemary (optional)
- 4 Fresh garlic cloves (optional)
Instructions
Peel the potatoes and cut them into evenly sized chunks, roughly 5-6 cm wide. Aim for uniformity to ensure even cooking.
Rinse the potatoes thoroughly under cold water to remove excess starch, then place them in a large pot and cover with cold water.
Add a pinch of salt to the water and bring the pot to a boil over high heat. Reduce to a simmer and parboil the potatoes for about 8-10 minutes, or until the edges start to soften but the potatoes remain firm in the center.
Drain the potatoes in a colander, then let them steam dry for 2-3 minutes. Shake the colander gently to roughen up the edges of the potatoes; this is key to achieving crispy exteriors.
Preheat your oven to 220°C (200°C fan) or 425°F, and place a large roasting tray inside the oven to heat up.
Add the vegetable oil, goose fat, or beef dripping to the hot roasting tray and let it heat for about 5 minutes, until shimmering.
Carefully remove the tray from the oven and immediately add the parboiled potatoes. Turn them gently in the hot fat to coat all sides. Be cautious of any hot oil splattering.
Season the potatoes generously with salt and add rosemary sprigs and unpeeled garlic cloves (if using) for extra flavor.
Return the tray to the oven and roast for 50-60 minutes, turning the potatoes every 20 minutes to ensure they crisp evenly on all sides.
Once the potatoes are golden and crispy, remove them from the oven. Discard the rosemary sprigs and garlic cloves if desired, and serve immediately for best crunch.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 12.4 g | ||
| Protein | 30.8 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.
