description Roast Potatoes Overview
A cornerstone of the British Sunday roast, these par-boiled then high-heat-roasted potatoes are widely regarded as one of the UK's most beloved and debated side dishes.
insights Why this score
Roast Potatoes ranks #8 of 204 in the Potato Dish ranking, behind Pierogi (Potato), ahead of Gnocchi.
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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