Roasted potato

Parboil peeled, evenly sized potatoes for 8–10 minutes, until the edges begin to soften. Drain and shake them in the pan to roughen the surfaces, then roast in a preheated oven at 200°C in hot oil, turning once, until deeply golden—usually 45–60 minutes.

Choose floury potatoes, such as Maris Piper or King Edward: their fluffy insides rough up well after parboiling and turn crisp in the oven. Waxy potatoes hold their shape better but tend to give a firmer, less fluffy result.

Yes. Cut them into small, even pieces, coat lightly with oil and roast at 200°C for about 45–60 minutes, turning once or twice. They will be less fluffy inside than parboiled potatoes, so parboiling is worth the extra few minutes if you want a crisp, craggy surface.

Cool them promptly, put them in a covered container and refrigerate for up to 3 days. Reheat in a single layer in an oven or air fryer at 200°C until piping hot and crisp; a microwave warms them but leaves the outside soft.

They are a classic side for roast dinners, especially roast beef, lamb or chicken, with gravy and vegetables. Rosemary, garlic and thyme are popular flavourings; add garlic near the end of cooking so it does not burn.

Yes. Roast potatoes are usually peeled, cut into chunks and cooked in oil, giving them browned edges; a baked potato is cooked whole in its skin and has a soft, fluffy centre. Baked potato contains 91 kcal per 100 g, while roast potato contains 91 kcal per 100 g.

Yes, though they may lose some crispness. Freeze cooled potatoes in a single layer before transferring them to a sealed freezer container; reheat from frozen at 200°C until piping hot, turning once.

It is safer to discard them. Cooked potatoes left at room temperature for many hours can become unsafe even if they look and smell normal, so cool leftovers promptly and refrigerate them.