Print recipe

Perfect roast potatoes

My trick to perfect roast potatoes is three-fold.

  1. Bring to the boil before roasting. 
  2. Preheat the oil.
  3. Fluff them!

Here's the method:

Heat a generous drizzle of cooking oil (or duck fat if you're feeling game?!) in an oven tray, in a 220C oven.

Scrub then chop your potatoes (into chips, or halves, or however you fancy) and put in a pot. I always use agria potatoes. Cover with cold water and a little salt.

Bring to the boil. Once boiling, remove from the element and drain out the water. Keep the potatoes in the pot and put back onto the element for a few seconds, then shake the pot, with the lid on. I use a tea towel to hold the lid on. This is something Jamie Oliver calls fluffing. It dries them out, and helps with achieving the crispy-outer-soft-inner required of a perfectly roasted potato. Do this a few times - put on the element, remove and shake. Take your hot oil tray out of the oven, and carefully pour the potatoes (and any chunks that have broken away) into the tray. Season well with salt.

Roast for a good 30 minutes, but up to 40 or 45 minutes. Keep an eye on the temperature, and make sure the potatoes go golden and crisp.