Easy roast potatoes have never been simpler to make than with our classic recipe. Our method uses King Edward potatoes, shaking to fluff up the edges and roasting them in hot, sizzling oil. These delicious roast potatoes are perfect for completing your roast dinner. They’re really easy to make with a crisp, golden outside and a light, fluffy and warm insides. This recipe uses basic olive oil but if you want to use goose fat or drippings you could do. They go really well with roast chicken, beef, lamb or pork and are just as nice with a bit of grilled fish or even just veg if you don’t eat meat. For an added treat, cover them in gravy when you dish them up – it’s an irresistible combo! Watch our easy to follow, step-by-step video recipe to make sure you have perfect roasted potatoes every time. This recipe serves 6 people and will take around 55 mins to prepare and cook. Leftover roast potatoes can be mashed up, fried on a medium heat with a couple of beaten eggs and leftover roast dinner veg for delicious bubble and squeak.
- 1.8kg King Edward potatoes, peeled and cut into large, even-sized pieces
- 250ml olive oil
Preheat oven to 200C, gas 6. Place potatoes in a large pan and just cover with water. Put on the lid and bring to the boil, then simmer for 5 mins. Drain and shake in a colander to fluff up the edges.
Pour the oil into a large roasting tin and heat on the hob. Carefully arrange the potatoes in one layer in the tin – the oil should be so hot it sizzles when the potatoes go in. Turn them so they’re evenly coated in oil and roast for 40 mins, turning halfway through cooking.
Drain off the oil and season with salt. Cook for a further 5 mins.