description Roast Potatoes Overview
A crisp exterior and fluffy centre define the British style of roast potatoes. Potatoes are parboiled, drained and roughened at the edges before going into hot fat or oil in the oven. The rough surface creates more areas that can brown during roasting. Floury varieties such as Maris Piper and King Edward are popular choices for achieving the desired interior texture.
Roast potatoes are a standard part of the British Sunday roast, served with roasted meat, vegetables and gravy, often with Yorkshire pudding. Beef dripping and goose fat are traditional roasting fats, while vegetable oils are also common. The method suits people who value a pronounced contrast between the browned crust and the soft potato inside. Although roasting potatoes is widespread beyond Britain, this preparation is especially associated with the roast dinner, where the potatoes can absorb gravy while retaining some of their crisp edges.
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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