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Roast Potatoes

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description Roast Potatoes Overview

Roast potatoes are a traditional British side dish consisting of potatoes that are par-boiled, roughened at the edges, and then roasted in hot fat or oil at high temperature until golden and crispy on the outside while remaining fluffy inside. They are a standard component of the British Sunday roast, typically served alongside roasted meats, vegetables, gravy, and Yorkshire pudding. Traditionally, beef dripping or goose fat was used for roasting, though vegetable oils are now common. Maris Piper and King Edward are popular potato varieties for this dish.

help Roast Potatoes FAQ

How do you get roast potatoes crispy on the outside?

The secret to extra-crispy British roast potatoes is par-boiling them first, giving them a rough surface by shaking them in the pot. You then transfer them to a tray of screaming hot fat—like duck fat or beef tallow—so they essentially deep-fry in the oven.

Why are roast potatoes considered a cornerstone of the British Sunday roast?

They are so beloved that they are arguably the most hotly debated element of the traditional Sunday roast meal. Getting the perfect ratio of a shatteringly crisp exterior to a fluffy, soft interior is a point of immense pride for British home cooks.

What is the best type of potato to use for UK-style roast potatoes?

You want to use a high-starch, floury potato, similar to the classic British Maris Piper or a King Edward. These varieties have a low moisture content, which is essential to achieve a crisp crust rather than a soggy exterior.

Can I make traditional roast potatoes with olive oil instead of animal fat?

Yes, you can use olive oil for a vegetarian alternative, though it won't have the same savory depth. While duck fat or beef dripping is traditional, roasting at a high temperature with a generous pour of olive oil will still yield highly crispy potatoes.

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