british roast potatoes

These roast potatoes are deliciously crispy on the outside and fluffy on the inside. Make sure you make more than you think you need, because they will go!

Best Crispy Oven Roasted Potatoes

Potatoes, peeled and halved (max. 5 cm / 2 inch sized)

tbsp Goose or Duck fat

tbsp plain flour

Salt and Pepper

Boil a pan of water with a pinch...

Boil a pan of water with a pinch of salt, and parboil the potatoes for about 8 minutes. The smaller they are, the quicker they will cook. Make sure they do not overcook in the pan. They should still be hard when you drain them.

Drain the potatoes in the pan. I use...

Drain the potatoes in the pan. I use the pan lid to hold the potatoes in the pan while I drain the water into the sink. It saves having to wash a colander or sieve. 

Then add the flour to the potatoes and...

Then add the flour to the potatoes and leave to cool.

In the meantime heat the oven to 190C...

In the meantime heat the oven to 190C and heat the fat in the roasting dish in the oven.

Season the potatoes in the pan and cover...

Season the potatoes in the pan and cover the potatoes with the flour and seasoning (I do this by holding the lid on the saucepan and carefully rotating it upside down, but not enough to damage the potatoes). This roughens up the outside of the potatoes which will give a lovely crispy outside.

When the oil is hot remove the roasting...

When the oil is hot remove the roasting dish from the oven, then add the potatoes being careful not to splash yourself with boiling oil. Baste the potatoes with the hot oil using a spoon.

Then place the roasting dish back in the...

Then place the roasting dish back in the oven checking every 20 minutes to turn and baste if necessary. If you have a roast in the same oven you should roast the potatoes at the same temperature as the roast meat. 

When you remove your roast from the oven...

When you remove your roast from the oven to rest, then turn up the temperature of the oven to 190C or 200C to crispen up the potatoes if need be. If you are just cooking potatoes in the oven, you can put the oven at 190C and they should be ready within about 45-50 minutes. 

These English Roast Potatoes have the most delicious golden crunchy exterior with a creamy potato inside. These roasties are made by parboiling the potatoes then roasted in the oven in a shallow pan with plenty of oil. I dare you to try to eat just one!  Step-by-step photos teach you how to make these British roasted potatoes. 

English Roast Potatoes

2.5lb Potatoes, Russet or Yukon Gold

(1/4-1/2 Cup) Oil,

Salt

Teaspoon Pepper

Boil a kettle to fill a large heavy-bottomed pot with water to boil the potatoes in. You can also just add water to the pot and boil it that way but using a kettle is much quicker. Add 1/2 teaspoon of salt to the water.

Peel and chop the potatoes. See the pictures in the post to see how I chop the potatoes. First, chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato. Ideally, you are looking for a piece of potato that is two-three bites worth, nothing larger. 

Once the water is boiling add the potatoes and parboil the potatoes for 10 minutes. Turn the oven on to 425F to preheat while your potatoes are cooking and place a large roasting pan with 2oz of oil inside the oven to warm up while the oven preheats.

Once the potatoes have parboiled take them out and drain in a colander. Shake the potatoes in the colander to rough them up for 30 seconds to a minute (see the photo in post). If your oven is still preheating just let the potatoes rest until your oven has reached the proper temperature.

Carefully take the hot pan out of the oven and add the potatoes, place in a single layer, giving them plenty of room to not touch each other, be careful not to splash the oil. Roast for 20 minutes then carefully flip the potatoes, let cook another 15 then rotate again, let cook another 15 and rotate again, after another 15 minutes the potatoes should be quite golden brown and have thick roasted skin, you may cook longer if desired. Let the potatoes cool for five minutes before serving. Roast potatoes are best eaten right away but leftovers will keep in the fridge for up to 3 days. 

Wonderful! They reheated in a skillet just fine, since I made them in advance to save time while prepping the steaks. Just added a touch of oil and chopped fresh rosemary with salt and pepper when reheating. Perfect.

These are the best potatoes ever! I also always start potatoes in cold water, but these might replace mashed potatoes in my house.

We lived in the UK for 3 years and I was never able to replicate roasties until your recipe. Thank you so much! My husband said, aside from mashed potatoes, this is the only way he wants potatoes from now on. There are many things I can't get stateside but at least I can make these!

I watched these delicious potato's made on The Real Housewives of Beverley Hills.  Ms. Lisa Vanderpump  made them herself.  They looked so good.  She had also made a Roast to go with it.  Oh my goodness these potatoes were to die for.  I have a baking sheet that looks just like your's  I'm so happy to to see another one like mine......used.
This is truly an English Roasted Potato recipe. I hear of it being made all the time in England, for many many years.  I want to say thank you for this lovely recipe.

Thank you for the recipe. It was my first time to make roasted potatoes. I used olive oil. And the outcome is most delicious! I definitely try more of your recipes.

Knocked off a star because adding the potatoes to boiling water causes the water to stop boiling, so setting the timer at that point for ten minutes would not allow the potatoes to "boil" for ten minutes. The more potatoes the more time it takes to bring back to the boil and begin timing for ten minutes. Nevertheless I thought the potatoes came out perfectly, but my partner told me they were not like the ones he ate at home for twenty years.  He then sent me your recipe, not realising that it is the method I have used for years.

I followed your recipe and it did not disappoint. Lots of comments on how wonderful they looked. I shan’t be doing roasters any other way from now on. Thank you!

Absolutely one of my favorite potato recipes. My family absolutely devours these and I can't seem to make enough. I use a garlic avocado oil which is delicious for flavor and works great.

https://content.jwplatform.com/videos/ms82ovNy.mp4

These English Roast Potatoes have the most delicious golden crunchy exterior with a creamy potato inside. These roasties are made by parboiling the potatoes then roasting the potatoes in the oven in a shallow pan with plenty of oil. I dare you to try to eat just one! Step-by-step photos teach you how to make these British roasted potatoes.



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Best Crispy Oven Roasted Potatoes

English Roast Potatoes

Top 2 british roast potatoes recipes from across the web

The most viewed british roast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Crispy Oven Roasted Potatoes

English Roast Potatoes

The most viewed british roast potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine