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Crispy Roast Potatoes Recipe

Roast potatoes are one of the classic side dishes to accompany a roast beef dinner, but they can be tricky to get right.
Prep Time 10 minutes
Cook Time 50 minutes
Course Side Dish

Ingredients
  

  • 2 1/4 lb 1 kg floury potatoes - Maris Piper and red-skinned Rooster potatoes
  • 1/2 cup 120g, lard, or duck fat. You can substitute vegetable oil for a vegetarian version.
  • 1 teaspoon Maldon salt
  • 1 tbsp fresh Thyme leaves

Instructions
 

  • Preheat the oven to 220C/425F
  • Cut the potatoes into chunky pieces that are a bit larger than a pingpong ball (approx. 2 inches/5 cm).
  • Cover with cold water and place in a saucepan. Place in a pan and cover with cold water.
  • Place the lard (or any other fat you prefer) in a large baking tin. Bake for 10 minutes or until the butter is melted.
  • To roughen the edges, drain the potatoes in a colander If a few potatoes break apart or appear too fluffy, don't be discouraged. They will absorb fat better and be crispier if they are more fluffy.
  • Place the potatoes in the baking tray with the hot fat. Turn the potatoes over to coat with the fat. Then, bake in the oven.
  • Cook for between 30-35 minutes. Turn once or twice during the last 15 minutes to make sure it is crispy and golden brown.
  • Take the roasting pan out of the oven and sprinkle with Maldon salt.