Epic Roast Potatoes

 

The Best Crispy Roast Potatoes Recipe (Fluffy Inside, Golden & Crunchy Every Time)

If there is one side dish my family has perfected over the years, it's crispy roast potatoes. We've tested different oils, cooking methods, and timings in search of the perfect roastie, and this is the recipe we always come back to. The secret isn't fancy ingredients—it's patience. I wish you could just hear the noise those potatoes make.

Great roast potatoes can't be rushed. Set aside at least an hour for roasting, allowing them plenty of time to develop that beautifully golden, crunchy exterior while staying irresistibly fluffy in the middle. The good news? Once they're in the oven, they do most of the work themselves. Simply turn them every so often and let the oven work its magic.

This recipe keeps things simple with perfectly seasoned potatoes, but if you'd like to take them up a notch, I've also included my favourite garlic and rosemary seasoning salt at the end. It's fantastic on roast potatoes, chips, roast chicken, and just about anything that deserves an extra burst of flavour.

Whether you're serving these alongside a traditional Sunday roast, Christmas dinner, or simply as a comforting side dish, these crispy roast potatoes never disappoint.

Serves

4 people

Ingredients

For the Crispy Roast Potatoes

• 800g potatoes, peeled and cut into even-sized chunks

• 2 tbsp plain flour

• 200g beef dripping

• 100g vegetable oil

• Salt, for boiling and seasoning

Optional Garlic & Rosemary Seasoning Salt

• 1 tbsp sea salt

• 1 tsp garlic granules

• 1 tsp dried rosemary

• 1 tsp chicken stock powder (I like using Knorr)

• Optional: ½ tsp white pepper

How to Make the Best Roast Potatoes

1. Parboil the potatoes

Place the peeled potatoes into a large saucepan and cover with cold water. Add a generous amount of salt and bring to the boil.

Reduce to a gentle simmer and cook for 7–10 minutes, until the potatoes are just beginning to soften but are still holding their shape. You don't want them falling apart, as they'll become rough around the edges during the next step.

Drain the potatoes into a colander and leave them to steam dry for 5 minutes.

2. Rough up the edges

Preheat your oven to 200°C (180°C fan).

Sprinkle half of the plain flour over the potatoes and give the colander a good shake. Add the remaining flour and shake again until every potato has a rough, fluffy coating. These rough edges are what create those irresistibly crispy bits once roasted.

Transfer the potatoes to a tray or cooling rack and allow them to cool completely.

3. Prepare the roasting fat

Add the beef dripping and vegetable oil to the saucepan you used for boiling the potatoes and warm gently over a medium-low heat until the dripping has melted.

Pour just enough of the hot fat into a large roasting tray to coat the base, then place the tray into the oven for 5 minutes until the fat is shimmering hot.

4. Roast until perfectly crisp

Carefully place the cooled potatoes into the hot roasting tray, leaving a little space between each one so the hot air can circulate.

Spoon or drizzle the remaining hot beef dripping and oil over the potatoes.

Roast for 20 minutes, then carefully turn each potato.

Return to the oven for another 30 minutes until deeply golden.

Pour away any excess fat, then roast for a final 10 minutes to maximise the crispiness.

Finish with a generous sprinkle of salt while they're still piping hot.

Homemade Garlic & Rosemary Seasoning Salt

If you'd like to add even more flavour, this simple seasoning is well worth making.

Combine the sea salt, garlic granules and dried rosemary in a pestle and mortar, spice grinder or food processor. Grind until the rosemary is finely broken down, then stir through the chicken stock powder and the optional white pepper.

Store in an airtight jar and use a generous pinch on:

• Roast potatoes

• Homemade chips

• Roast chicken

• Wedges

• Vegetables

• Popcorn

• Garlic bread

It's one of those seasoning blends you'll find yourself reaching for again and again.

Top Tips for Perfect Crispy Roast Potatoes

• Choose a floury potato. Maris Piper, King Edward or Russet potatoes produce the fluffiest centres and crispiest edges.

• Don't skip the steam drying. Removing excess moisture is one of the biggest secrets to crispy roast potatoes.

• Roughing up the potatoes creates extra crunchy edges.

• Always preheat the roasting fat. Adding potatoes to sizzling hot fat starts crisping them immediately.

• Don't overcrowd the tray. Give each potato room so they roast instead of steam.

• Be patient. Great roast potatoes are worth every extra minute in the oven.

Frequently Asked Questions

Can I make roast potatoes ahead of time?

Yes. You can parboil, rough up and cool the potatoes several hours in advance. Keep them covered in the fridge, then roast just before serving.

Can I use goose fat instead of beef dripping?

Absolutely. Goose fat gives equally delicious results, or you can use duck fat if you prefer.

Can I make these vegetarian?

Yes. Simply replace the beef dripping with vegetable oil or a good-quality plant-based roasting fat.

Why do you coat the potatoes in flour?

The light coating of flour creates tiny crispy ridges that become beautifully crunchy during roasting while keeping the centres fluffy.

How do I store leftovers?

Store cooled roast potatoes in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back their crispiness.

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These truly are the best crispy roast potatoes for any roast dinner. Golden, crunchy on the outside and wonderfully fluffy in the middle, they're the kind of potatoes everyone reaches for first. Once you've mastered this simple method, you'll never look at roast potatoes the same way again.