Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Classic Crunchy Roast Potatoes (for 6)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Classic Crunchy Roast Potatoes (for 6)

    For golden-crusted roast potatoes with fluffy insides, use a floury variety, such as King Edward. Parboil, then shake the potatoes in the pan to roughen their edges, ensuring lots of lovely crunchy bits. The roasting tin must be big - if the potatoes are too close together, their steam can't escape and they will go soggy. And the fat must be really hot: the potatoes should sizzle as they go in. If none of your guests are vegetarian, try using Graisse d'Oie (goose fat), which adds real depth of flavour.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 3 tbsp sunflower oil
    • 1125g floury potatoes, e.g. King Edwards


    1. Preheat the oven to 190°C, gas mark 5.
    2. Cut the potatoes into large chunks and place in a saucepan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan, season. Shake them and heat for 1-2 minutes to dry them.
    3. Meanwhile, place the oil in a baking tray and preheat in the oven for 5 minutes. Carefully spoon the potatoes in the tray of hot fat and turn gently to coat. Roast for 50-60 minutes or until golden, turning once towards the end of cooking.

    Your recipe note

    Edit your recipe note

    Cook's tips

    When the oven is being used to its full capacity, the potatoes will take a while longer to get a nice golden crust. When the turkey is cooked and resting, increase the oven temperature to 220°C, gas mark 7 and cook the potatoes until they become crisp and golden. If you need to keep the potatoes warm while finishing off the other vegetables, keep them at the bottom of the oven but do not cover them with foil, as they will go soggy.

    Get ahead
    To make in advance, peel the potatoes, parboil and shake to roughen the edges. Cool thoroughly then freeze on a tray, spaced well apart. Once frozen, seal in a bag and freeze for up to 1 month. Cook from frozen at 200°C, gas mark 6, for 1 hour 15 minutes, turning occasionally in the hot fat.


    Average user rating

    0 stars