What is lovelier than crisp, golden brown, roast potatoes straight from the oven? Making the perfect roast potatoes isn't as difficult as some think, just look how easy this recipe is.

  • 55 mins
  • 6
  • Easy


  • 500g floury potatoes, peeled
  • 4 tbsp goose fat, lard or vegetable oil
  • Salt and pepper


Preheat the oven to 220°C/Gas 7
Cut the potatoes roughly into large, quarters , rinse, then drop into a pan of boiling water take care not to splash yourself).
Bring back to the boil then lower the heat and gently simmer for 10 mins making sure you do not over cook.
Drain the potatoes in a colander and give them a gentle shake to fluff the outside of the potatoes.
Heat the fat or oil in a roasting tin until very hot but not burning.
Carefully tip the potatoes into the hot fat. Return the roasting tin to the hot oven and roast until golden brown and crisp turning the potatoes from time to time approx 45 mins.
Serve immediately.

A couple of tips .

Do not cut your potatoes too small or they will disintegrate in the water. They should be cut into large chunky pieces (about a ¼ average potato for each).

The best potatoes for the perfect roastie are a floury variety, Maris Piper and King Edwards work a dream.

About The Author

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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