Best Ever Roast Potatoes

Crisp and golden on the outside. Light and fluffy as a cloud on the inside. Now, that’s a good roastie.

4 ratings


  • 1kg floury potatoes
  • ½ mug of goose fat, beef dripping or rapeseed oil
  • Sea salt and freshly ground pepper
  • 3-4 rosemary sprigs, leaves chopped
  • 1 lemon, zest only

Prep: 30 mins | Cook: 45 mins + chilling To get your roasties looking this good you need the right kind of potato – a floury one. The best in the whole entire world is Arran Victory, it wins every taste test. Arrans are usually only available around Christmas, though. So the next best are, Maris Piper, Desiree and King Edwards. The next trick is in the cooking. Follow these tips and you could win Masterchef.

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1. Peel your spuds. Halve or quarter them. Simmer in a pan of salted boiling water for 10-15 mins till soft but not falling apart.
2. Drain the potatoes and give them a good shake in the colander to rough up the edges. Leave to cool. Refrigerate uncovered for1 hr (or overnight) to dry them out a bit.
3. Heat your oven to 220°C/Fan 200°C/Gas 7. Put the fat or oil in a roasting tray and put in the oven to heat up till smoking hot.
4. Spoon the cold spuds through the hot fat to coat. Season well.
5. Roast for 45 mins-1 hr till golden. Check them often and turn if needed. Scatter over some fresh rosemary and grated lemon zest toward the end.
6. Season well with salt and serve.
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