How to Make Perfect Crispy Roast Potatoes

Crispy roast potatoes are a highlight of any roast dinner. The trick is boiling them first, roughing up the edges and using very hot fat.

Ingredients

• 1.5 kg (3 lb) floury potatoes (Maris Piper, King Edward or Russet)
• 5–6 tablespoons oil, goose fat or beef dripping
• Salt
• Optional: garlic cloves and rosemary

Method

1. Heat the oven to 220°C (425°F) and put the fat in a roasting tin to heat.
2. Peel potatoes and cut into large, even chunks.
3. Boil in salted water for 8–10 minutes until the edges soften.
4. Drain and leave to steam dry for 2 minutes.
5. Shake them in the pan to rough up the edges.
6. Carefully add to the hot fat and turn to coat.
7. Roast for 45–60 minutes, turning once or twice, until deep golden and crisp.
8. Season with salt and add herbs for the last 10 minutes.

Make ahead

Parboil and rough up potatoes the day before, cool and refrigerate, then roast on the day. You can also freeze them after parboiling.