roasties

We've created our ultimate recipe for crispy, crunchy roast potatoes – follow our cookery team's top tips to take this classic side dish from standard to sensational

Crispy Roast Potatoes

3kg Maris Piper potatoes(we’ve tried lots of potatoes over the years and these are truly the best)

sunflower oil

Crispy roast potatoes

A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up – just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.

Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it’s completely coated. Don’t worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.

Remove from the oven and – again, meticulously – turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt to serve.

A foolproof recipe for roasties that come out perfect every time.

Perfect roast potatoes

tbsp plain flour

goose fator duck fat

tbsp sunflower oil oil

Heat oven to 190C/fan 170C/gas 5. Peel the potatoes and cut in half; if very large, cut into quarters, or leave whole if they are small. Tip into a saucepan, cover with cold water, then bring to the boil. Set the timer and boil for exactly 2 mins. Drain the potatoes well, then toss in the colander to fluff up their surfaces, sprinkling over the flour as you go.

Place a large, sturdy roasting tray over a fairly high heat, then tip in the fat and oil. When sizzling, lower in the potatoes carefully, then gently brown in the hot fat for about 5 mins so all the sides are covered with oil.

Roast undisturbed for 20 mins, then remove from the oven and gently turn them over with a fish slice. Place the tray on the hob to heat the oil, then return to the oven and cook for another 20 mins. Turn again, putting the tray back on the hob to heat the oil. Give them a final 20 mins in the oven, by which time you should have perfect roast potatoes.

Make roast potatoes in an air fryer to get crispy roasties with a fluffy centre with ease. They make the perfect side dish for a Sunday roast

Air fryer roast potatoes

1kg Maris Piper potatoes

tbsp sunflower or olive oil

Cut the potatoes into evenly sized pieces, ensuring they're not too big. Steam for 5 mins in a steamer insert set over a pan of boiling water, or simmer gently for 5 mins. Drain well.

Tip the drained potatoes into the bottom of an air fryer. Add the oil and toss everything together to ensure the potatoes are well-coated. Set the fryer to cook at 190°C for 30 mins using the paddle. Check the potatoes are cooked through, then cook for another 5-10 mins if they're not tender or brown enough. Season well.

Soft on the inside but ultra-crispy on the outside.

Irish Roast Potatoes

russet potatoes

vegetable oil (or goose fat)

salt

½ teaspoon pepper (optional)

Peel the potatoes. Leave whole, or cut in half or quarters depending upon the roast potato size desired.

Preheat oven to 400 degrees Fahrenheit.

Place the potatoes in a large saucepan and cover with water. Add a pinch or two of salt. Bring to a boil, lower the heat, then simmer for five minutes.

Drain the potatoes. Toss in the saucepan or colander to roughen their outer surfaces. Let sit for a few minutes to steam dry.

Pour the oil into a large roasting pan and heat in the oven for a few minutes.

Place the potatoes into the hot oil, and turn them gently to evenly coat the surface with oil. Do not place the potatoes too close together.

Season with salt and pepper as desired. Roast in the oven for 30 to 60 minutes depending upon the size of the potato pieces. Turn the potatoes after 15 and 30 minutes of cooking.

Potatoes are cooked when the outer surface has turned golden and crispy. Serve hot with roast poultry or meat.

https://content.jwplatform.com/videos/4kVtVBZx.mp4

Roast potatoes are golden and crispy on the outside and tender and soft on the inside.

Irish Style Roast Potatoes

Having a batch of perfectly cooked roast potatoes stored in the freezer is essential, especially just before Christmas. Here's our easy recipe!

Freezer-Friendly Roast Potatoes Recipe

2.5kg King Edward Potatoes, Peeled

Salt

1tbsp Plain Flour

Fat (Duck, Goose

Black Pepper

Firstly, prepare your potatoes but cutting large potatoes in half and leaving smaller potatoes whole. You want all the potatoes to be roughly the same size.

Add the potatoes to a large pan and then cover with cold water and half of the salt. Bring them to the boil and then boil for 6 minutes. Immediately drain and then leave for 2 to 3 minutes to steam.

Once they have dried fully, give them a shake in the colander to rough up the edges. Don't be too vigorous as you don't want to break the potatoes.

Add the flour, remaining salt and a good pinch of black pepper to a bowl then tip the potatoes in. Toss to coat.

Melt 100g of the fat (unless you're using oil) until it has just turned to a liquid and then pour it over the potatoes, turning to coat all sides.

Line a baking sheet and then add your potatoes to the tray, ensuring none of them are touching before popping the tray into the freezer for a few hours.

Once the potatoes are solid, tip them into a freezer bag where they can be kept for around 6 months.

When you want some potatoes, heat your oven to 210c or 190c fan and add the remaining 50g of fat to a roasting tray and then pop it into the oven.

Once the fat is sizzling, add the frozen potatoes directly from the freezer and roast for 25 minutes. Remove them from the oven, gently flip them over and roast for an additional 40 minutes.

Remove from the oven and tip them into a kitchen towel-lined bowl to remove the excess fat and immediately season with a good pinch of salt to keep them crispy.

How to Cook these Frozen Roast Potatoes

These herby, garlicky Butternut Squash Roasties are the perfect alternative to roast potatoes and a fab addition to your Sunday roast.

Butternut Squash Roasties | Slimming &amp; Weight Watchers Friendly

butternut

garlic (peeled and crushed)

thyme

rosemary

tsp sea salt

tsp black pepper

olive oil cooking spray

thyme and rosemary leaves to garnish (optional)

Pre-heat

Place

Place all the ingredients in an ovenproof dish and spray liberally with the olive oil spray.

Toss

Toss all the ingredients to completely coat in the spray.

Place in the oven for 1 hour and 10 minutes, turning occasionally, until the edges are browned and crispy and they’re soft in the centre when a sharp knife is inserted.

Serve

Serve at once, sprinkled with a few extra fresh thyme and rosemary leaves if wished.

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Pre-heat oven to 180ºC

Place all ingredients in an ovenproof dish and spray liberally with olive oil

Toss all ingredients to completely coat in the spray

Place in oven for 1 hr and 10 mins, turn occasionally, until edges are browned, crispy and soft in the centre

Serve sprinkled with few extra thyme and rosemary leaves if wished

Butternut Squash Roasties - Pinch of Nom

Crispy roasties are essential to any Sunday dinner. Everyone's favourite side can only be improved by roasting in goose fat, with garlic and herbs

Garlic roast potatoes

2kg Maris Piper potatoes

tbsp goose fat

rosemary sprigs, leaves

garlic

Peel the potatoes, leaving the smaller ones whole and cutting the larger ones so that they are all roughly the same size. Put them in a large pan of cold salted water, bring to the boil and simmer gently for about 15 mins until cooked through. Tip gently into a colander and leave to drain and cool – there’s no need to shake. When they stop steaming, put them on a tray in a single layer and place in the fridge, uncovered, until ready to roast. Can be done up to two days ahead.

Spoon the goose fat into a flameproof roasting tin and heat on the hob for a few mins. Turn the heat off and, one at a time, turn each potato in the fat so they are completely coated. Make sure they are in a single layer and not touching. Once the oven has heated to 180C/160C fan/gas 4, put the potatoes in the oven and cook for 40 mins undisturbed.

Remove from the oven and, again, turn each potato. Return to the oven for 20 mins, then remove and repeat the turning process. Turn the oven up to 220C/200C fan/gas 7 and cook the potatoes for a final 20 mins. Add the rosemary and garlic 5 mins before the end. Once cooked, the potatoes should be deep golden and crunchy on the outside and fluffy in the middle. Sprinkle with sea salt and serve.

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The most viewed roasties recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine