Classic Roast Potatoes

Saturday 5 September 2009

Classic Roast Potatoes 

 One of the things I fell in love with right away when I moved over here was roasted potatoes. 

 Chunky potatoes, roasted in the oven in a pan along side of your Sunday roast, all crisp and brown on the outside, and oh so tender on the insides. 

 It is just not a proper roast dinner unless it is accompanied with potato roasties . . . this I have come to know to be true. I just love British traditions, and traditional British food.

  Classic Roast Potatoes 

 (Look at all those crispy bits . . . mmmm . . . ) They're not all that hard to make either. 

 You just need a good floury potato, something like a Maris Piper works very well, or in North America a russet. These are the types of potatoes that make great mashed potatoes. 

 New potatoes and waxy type potatoes just don't turn out the same. 

 To make good roast potatoes, you simply peel them, cut them in to large chunks and then par boil them for several minutes, after which you want to rough up the edges and then roll them in a bit of seasoned flour before roasting. 

 To give mine an added crunch, I also pan fry them until golden before placing in the hot oven.

  Classic Roast Potatoes 

 Goose fat give a most delicious crunch in my opinion, but then again, some people swear by beef drippings . . . 

 I just knows what I likes. In truth any fat will do, just so long as you have it sizzling hot when you dump the potatoes into it.

Roast potatoes with crispy, golden brown edges. Oh my. So delicious.


Classic Roast Potatoes* 
Serves 4 to 6 

  Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours. 

 6 to 9 medium potatoes, allowing 3 halves each (You want a floury potato, maris piper are good) 
sea salt goose fat 
1/4 to 1/2 cup of flour seasoned with some salt and pepper
  Classic Roast Potatoes

Pre-heat the oven to 200*C/400*F. Peel the potatoes and half lengthwise. If very large, cut into quarters. 

 Place in a saucepan and cover with cold salted water. Bring to the boil and then reduce the heat and simmer for 5 to 6 minutes. 

 Drain in a colander and leave to stand in the colander for 2 to 3 minutes before shaking the colander gently to rough them up a bit. This action begins to break down the edges of the potato and will give you a tasty crunch later on. 

 Heat a skillet with about 1/4 inch of melted goose fat in it. Once the fat is hot, roll the potatoes in the seasoned flour and then place them into the hot goosefat. 

 Fry, turning them occasionally, until completly golden brown. 

 In the meantime, melt some goosefat in a roasting tin large enough to fit the potatoes, 1/4 inch in depth. Add the browned potatoes and roll them in the fat. 

 Bake in the pre-heated oven for a further 40 to 45 minutes, turning them about halfway through the baking time. You can add a knob of butter over the potatoes at the end for a rich crispy roast taste, but it's not necessary. You can cook them for a bit longer for an ultra crispy edge. It all depends on your taste. My husband doesn't really like them to be too crisp.

He's crazy. 


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  1. Nice, sensible polyunsaturated oil just doesn't do here, does it! You can't have roasties done in oil, its not proper! Keith keeps on at me to get some goosefat but I can't quite bring myself to try it so we usually have pork dripping. I think the goosefat thing I have comes from my childhood when my little grandma used to say, if we had a sniffle, "That child needs some goose grease on her chest". Well, wouldn't it put you off?

    love, Angie, xx

  2. Ah, there's nothing better than a properly made roastie. These look so delicious I could eat my screen!!

  3. oooooooooooooo my gosh, I LOVE POTATOES ! These look AMAZING.......... !!!!

  4. I have never cooked potatoes this way and it sounds delicious. I have never seen or heard of Goose fat...I doubt if I can get it here... I will have to use bacon fat or vegetable oil. Which would be better?

    Have a good weekend. XOXOX Lura

  5. Yep. Just what I was raised on, and English to the core. Good going, and a little goosefat is okay as long as it is not eaten every day. Stick to olive oil and rapeseed oil for the most part; have a treat once in a while. You'll live; and enjoy yourself more, too!

  6. lard is a popular alternative and provides the proper crispiness you might not get with other types of oils.


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