Roasted Crispy Potatoes

Ingredients

• 1.5 kgKing Edward or other floury potatoes
• 45 ml (3 tablespoons)sea salt
• 80 mlgoose fat

Instructions

1. 1

   Peel and wash

   Peel 1.5 kg of potatoes and wash them.

2. 2

   Parboil potatoes

   Heat the oven to 190°C (395°F/Gas Mark 5). Put the potatoes in a medium saucepan, cover with cold water and add a pinch of salt. Bring to the boil, then cook over a low-to-medium heat for 7–8 minutes.

3. 3

   Heat the fat

   Pour 80 ml of goose fat into an ovenproof dish and heat it in the oven for 10 minutes.

4. 4

   Roughen the edges

   When the potatoes are ready, drain them and shake them in the saucepan to roughen their edges.

5. 5

   Roast until crisp

   Add the potatoes to the hot dish and turn them to coat in the goose fat. Bake for 40–50 minutes, or until done.

6. 6

   Season and serve

   Take the potatoes out of the oven, season with a pinch of sea salt and serve.

What are roast potatoes?

Roast potatoes are a familiar British Sunday-lunch and festive side: floury potatoes are cooked briefly in water, then roasted until golden and crisp. This version uses goose fat for its rich coating and a fluffy interior.

King Edward potatoes are a traditional choice because their floury flesh breaks up readily at the edges. Shaking them after parboiling creates a rough surface that can crisp as it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 5g protein, 44g carbs, 34g fat.

The potatoes provide most of the carbohydrate, while goose fat supplies most of the fat; the potatoes contribute a small amount of protein. Serve a portion with a protein-rich main and vegetables to make a more balanced plate.

Choosing the potatoes

Floury potatoes: King Edwards or another floury variety suit this method. Their softened edges roughen more readily than waxy potatoes, helping form a crisp exterior.

Parboiling and roughening

Short boil: Cook the potatoes for 7–8 minutes over a low-to-medium heat after bringing the water to the boil. They should begin to soften without falling apart.

Rough edges: Drain well, then shake the potatoes in the pan. Handle them firmly enough to scuff the surface, but not so vigorously that they break into pieces.

Getting a crisp finish

Hot fat: Heating the goose fat in its ovenproof dish for 10 minutes means the potatoes meet hot fat when added. Take care as you turn them to coat.

Even coating: Spread the potatoes in the dish rather than leaving them piled up, so their surfaces roast instead of steaming against one another.

Checking doneness

Colour and texture: Roast for 40–50 minutes, as directed, and check for browned, crisp edges and a tender centre. The potatoes may need the longer end of that range depending on their size and your oven.

What to serve with them

Roast potatoes fit naturally alongside Christmas dinner, beef brisket or roast chicken, with vegetables and gravy. They also work with salmon and a green vegetable for a simpler meal.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they cook at a similar rate.
• Drain the potatoes thoroughly before shaking them in the saucepan.
• Heat the goose fat in the ovenproof dish for the full 10 minutes.
• Turn the potatoes carefully in the hot fat to coat their surfaces.
• Season with a pinch of sea salt just before serving.

Variations

• Add rosemary: Scatter a little rosemary over the potatoes for an aromatic note.
• Add garlic: Add lightly crushed garlic cloves to the roasting dish for the final part of cooking.
• Use duck fat: Swap in duck fat for a similar rich, savoury coating.
• Use vegetable oil: Choose a suitable vegetable oil instead of goose fat for a meat-free version.
• Add black pepper: Grind black pepper over the potatoes with the finishing salt.

Common mistakes to avoid

• Boiling too long: The potatoes can break apart; stop after 7–8 minutes and drain them.
• Skipping the shake: Smooth edges brown less readily; shake the drained potatoes to scuff their surfaces.
• Adding potatoes to cool fat: The dish needs its 10 minutes in the oven first so the fat is hot.
• Crowding the dish: Overlapping potatoes can soften rather than crisp; arrange them with space where possible.
• Rushing the roast: Give the potatoes 40–50 minutes and check for a tender centre and crisp edges.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a hot oven until piping hot; this helps the edges crisp again better than reheating in a microwave.

Frequently asked questions