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Ultimate roast potatoes (BBC Good Food)


4 servings


1 hour 10 minutes

total time


1kg Maris Piper potatoes

100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil (or scant 1/2 cup)

2 tsp flour

sea salt flakes, to serve


Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.

Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).

Drop the potatoes into a large pan and pour in enough water to barely cover them.

Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.

Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few minutes, so it’s really hot.

Drain the potatoes in a colander, then shake the colander back and forth a few times to fluff up the outsides.

Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.

Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.

Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 mins, then take them out of the oven and turn them over.

Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.

Scatter with the sea salt flakes and serve straightaway.



Result: Awesome as always

Recipe: 7 baking potatoes, glug of olive oil, a tsp of salt, tsp of thyme, tbsp garlic powder, tsp cornmeal

Method: peeled and cut potatoes to 5cm length, immersed in cold water w seasoning and brought to boil then simmered for 2 minute, drained and let steam in 2 pans which allowed plenty of space between potatoes, returned to pot and squished with spatula, dusted w polenta, heated up oil in frying pans until shimmering, turned potatoes to coat with oil then put in oven at gas mark 6, taking out and flipping every 15 min twice until done. This method combined 3 BBC good food roast potato recipes, this one (easiest method), crispy polenta roasties (for polenta replacing flour) and garlic rosemary roast potatoes (for seasoning ideas and the tip about leaving potatoes to stop steaming).

Next time: be careful not to cut thumb while peeling. The crunchiest potatoes side was the initial fry. I didn’t notice that the flipped sides got brown in the oven (I did have them on two trays in oven but alternated). It might be quicker and more effective just to fry the potatoes all sides until crisp and then finish in oven for 15-30 without constantly flipping in oven… they do get lovely and fluffy inside about 40 min in so maybe just leave for 30 min then test. Without accidentally creating hash browns rather than roast potatoes!


Serving Size




Total Fat

23 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat





0.42 mg

Total Carbohydrate

43 g

Dietary Fiber

3 g

Total Sugars



5 g

4 servings


1 hour 10 minutes

total time
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