How to roast the perfect potato


Top tips for perfect roast spuds

  • Use the right potato, Extons, Dutch Creams, Royals Blues, King Edwards or Yukon Golds are just some of the varieties that are good roasters
  • Hot fat, put the pan with oil in the oven before you peel your potatoes
  • Season well with salt three times. In the water when boiling, when roasting and a sprinkle to finish before you take them to the table
  • par-boil your potatoes before roasting and rough them up a bit before they go in the oil


Step by step guide

  1. Preheat oven to 200°C, put half a cm of oil in a roasting dish and put into the oven to heat up.
  2. Peel potatoes and cut into halves or quarters, put into pot with cold water and a tbsp of salt, bring to the boil. Boil for 10-15 mins, or until they start to soften. 
  3. Drain potatoes and leave to steam for a few minutes.
  4. Add a good pinch of salt, put lid on the pot and shake a few times enthusiastically to rough up the outside.
  5. Tip into hot oil and roast, turning occasionally, for 30 mins or until golden brown all over.
  6. Drain on paper towel and sprinkle with salt before serving. 


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