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Ultimate Crispy Roast Potatoes

By OcadoLife
The perfect roast requires floury potatoes – we've chosen maris piper, but you could also use desiree or king edwards. Cut them at sharp angles to ensure crispy corners and parboil them alongside their peelings wrapped…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

3 total
  • 1 kg of maris piper potatoes, peeled, then halved or quartered into 5cm pieces
  • 2 tsp of plain flour, or fine polenta if gluten-free
  • 100 ml of duck fat, or sunflower oil if vegetarian

Method

6 steps

  1. Step 1

    Heat a large roasting tin in the oven at 200°C/180°C fan/gas 6 while you peel and prepare your potatoes.

  2. Step 2

    Put the potatoes in a large pan and just cover with boiling water. Add a good pinch of salt and bring back to the boil then simmer for 2 mins. Meanwhile, put the fat in the hot roasting tin and put it back in the oven.

  3. Step 3

    Once parboiled, drain the potatoes in a colander and allow to steam dry for a few mins, then give them a good shake to rough up the surface so they’ll get nice and crispy.

  4. Step 4

    Sprinkle the plain flour over the potatoes then give them another good shuffle to coat evenly.

  5. Step 5

    Carefully remove the roasting tin with hot fat from the oven. Gently place the potatoes in the roasting tin, then roll to coat in the fat.

  6. Step 6

    Roast the potatoes for around 45 mins, turning every 15 mins or so. Sprinkle with sea salt and serve.