Perfectly crisp and fluffy roast potatoes. Our classic British Roast Potatoes are a family favourite side dish.
Roast potatoes are a tasty side dish us Brits serve with our roast dinner on a Sunday. They’re my favourite part of a roast dinner, along with Yorkshire Puddings, some sage and onion stuffing, and not to forget, lashings of warm gravy.
Just now, thinking of a bowl of warm roast potatoes and gravy is making me hungry!
If you’re a Brit like myself, then you have most likely eaten roast potatoes since a very young age, almost every Sunday or for a mid-week roast. With Christmas less than a month away, I figured an easy roast potato recipe would be helpful to share!
Our family loves these. The recipe is my Mum’s. Every time we have one of Mum’s roasts, everyone is drooling as soon as the roasties make their way to the table!
Homemade roast potatoes are easy to make. You want to start by selecting a good roasting potato. As this is my Mum’s recipe, I’ve used her expertise to help share all the best tips. Maris Piper, King Edward or any floury potato is best of all to use.
To start, we need to peel and cut the potatoes. You want big roast potatoes here, so we’re halving each potato and then cutting each half in half once again. About 6cm in diameter. To parboil, fill a large saucepan/pot with the potatoes, then cover the potatoes in cold water – taking the water about an inch above the potatoes. Generously salt the water and bring the potatoes up to the boil.
Once boiling, turn the heat down and continue to gently boil for around 10 minutes, or until the potatoes are tender. Drain the potatoes for a few minutes, then return them to the saucepan. Cover with a couple of pieces of kitchen paper and leave to stand for 5 minutes – this helps dry the potato out further, increasing the crispiness later on!
Now, add the seasoning along with the oil. Put the lid back on the saucepan and give the pan a good shake and toss the potatoes around. This creates rough edges, which again will make your roasties super crispy – just how we want them!
Transfer your potatoes to a large baking tray, pop a few cloves of garlic and some rosemary in the pan if you desire, then roast for about 30 minutes.
If you like your roast potatoes really crispy, cook longer until they are your desired texture.
These golden and fluffy potatoes are naturally gluten-free and completely vegan too.
Now you have a fantastic potato recipe to make for Christmas Day!
British Roast Potatoes
Ingredients
- 2 kg roasting potatoes
- Salt and black pepper to taste
- 4 tablespoons oil I used olive oil, but sunflower/vegetable oil works too
Instructions
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
- Take your potatoes, peel them and then half each potato, half again. Transfer the chopped potatoes to a large saucepan and cover the potatoes with the water - fill to about a couple of inches above the potatoes. Generously salt the water.
- Bring the pan up to the boil. Once boiling, turn the heat down and leave the potatoes to gently boil for 10 minutes, or until the potatoes are tender.
- Drain the potatoes, then once drained, place a couple of pieces of kitchen paper on top of the potatoes and leave for 5 minutes. After 5 minutes, remove the kitchen paper and add in the seasoning and the oil. Place the lid back on the saucepan and give the potatoes a good shake and toss around - this makes them really fluffy!
- Transfer the potatoes to a large baking tray, bake in the preheated oven for around 30 minutes, or until the potatoes are golden and crispy on the outside.
- Serve the roast potatoes straight away with an additional sprinkle of salt.
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