cook for crowds
Eat | Drink | Enjoy

Roast Potatoes

Roast Potatoes

follow us:

Roast Potatoes
27th October, 2018

I love a good roast spud. Crispy on the outside yet still light and fluffy in the middle. They are simply awesome and my favourite part of a roast dinner

This recipe gives you the option of using oil or fat. I'd highly recommend the fat option if you've cooked a goose or a duck as part of the meal


  • 1 kg Maris Piper potatoes, peeled and quartered
  • 50mls olive oil
  • OR
  • 100mls goose or duck fat
  • 2 cloves garlic, skins on
  • 1 sprig Rosemary
  • Sea salt, to season


    Pre-heat the oven to 200C and add the olive oil or fat to a roasting tray. When the oven is at temperature, place the roasting tray in the oven to heat up the oil/fat

    Peel and cut the potatoes into quarters and add to a large sauce pan

    Cover the potatoes in cold water with a dash of salt and put on the hob to boil.

    When the water is boiling, continue to cook the potatoes for 3 minutes and then remove from the heat, strain in a colander and keep covered with a tea towel to steam

    At this point, some people like to add a few teaspoons of flour to the potatoes to help them crisp up. You don't really need to do this but if you want to; crack on.

    Remove the hot roasting tray from the oven. Just before you place the potatoes into the hot oil/fat; give the potatoes a quick shake in the colander to rough the edges. This will give you the crispness.

    Carefully place the potatoes into the hot oil/fat and give a quick stir to coat. Make sure there is a good amount of space for the spuds so they get heat from all directions. Add in the garlic and the rosemary and a quick sprinkle of sea salt and pop into the oven

    Roast the potatoes for 15 minutes before removing from the oven to give a quick stir before placing back in the oven

    The potatoes will take an hour to cook through and you'll have to give them a stir a few times in the process

    Serve straight away when cooked