zoom Perfect roast potatoes by Hugh Fearnley-Whittingstall

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    Perfect roast potatoes by Hugh Fearnley-Whittingstall

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    Perfect roast potatoes by Hugh Fearnley-Whittingstall

    Hugh Fearnley-Whittingstall - The secret to great roasties is letting the potatoes steam after you drain them and ensuring that the fat is sizzling hot when you tip them into the roasting tin.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour

    Serves: 6


    • 80g Goose or duck fat, or 80ml sunflower or rapeseed oil
    • 1.5kg Floury potatoes, such as Cara, King Edward or Maris Piper, peeled and cut into chunks


    1. Preheat the oven to 200C/gas 6 and put a large roasting tin inside to warm.
    2. Bring a large pan of water to the boil, add a good sprinkling of salt and parboil the potatoes for 5 minutes. Drain in a colander and leave to steam for 5–10 minutes to lose some moisture. Meanwhile, put the goose or duck fat in the roasting tin to warm.
    3. Roughen the edges of the potatoes, either by scraping with a fork or tipping them back into the pan and giving them a bit of a shake. Season lightly with salt.
    4. Remove the roasting tin from the oven and tip in the potatoes – they should sizzle pleasingly. Turn them over carefully with a spoon so that they are evenly coated. Make sure they also have plenty of space to brown properly.
    5. Return to the oven and roast for 40–45 minutes until crisp and golden.
    6. Drain them on kitchen paper, season with sea salt and black pepper and serve.

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