Ingredients

  • 1.2 kg Maris Piper or King Edward potatoes, peeled and cut into even chunks
  • 4 tbsp goose fat or duck fat (or 3 tbsp vegetable oil for a vegetarian option)
  • 1 tsp fine sea salt, plus extra to finish
  • Freshly ground black pepper to taste
  • 2–3 sprigs fresh rosemary or 1 tsp dried rosemary
  • 2 cloves garlic, lightly crushed

Method

Parboil (key step)

Place potatoes in a large saucepan, cover with cold water, add a pinch of salt, and bring to the boil. Reduce to a simmer and cook for 6-8 minutes until the edges are slightly softened but the centre remains firm. Drain in a colander and put back into the saucepan, and cover for 10 mins to steam while that steams. Preheat the oven.

Preheat and prepare

Preheat the oven to 220°C / 200°C fan / 425°F / Gas 7. Put the fat in the roasting tray and place it in the oven while it heats, so the fat becomes very hot. While that’s in the oven.

Roast

After 10 minutes, carefully remove the hot tray with fat from the oven. Add the drained potatoes to the tray, turning them so each chunk is coated in hot fat. Roast for 45–60 minutes, turning the potatoes every 15 minutes so they brown evenly. Roast until deeply golden and crisp. 5-10 minutes before the end, add in your crushed garlic, rosemary and salt and pepper with a slotted spoon, serve the potatoes while trying to drain the fat and serve immediately.

Tips for best results

  • Use a floury potato variety (Maris Piper or King Edward) for maximum fluffiness inside.
  • Ensure the fat is hot before adding potatoes to get an immediate sizzle and crisper exterior.
  • Roughening the potatoes after draining increases surface area for crispiness.
  • For extra crunch, finish under a hot grill for 2–3 minutes, watching closely.
  • Make ahead: parboil and store in the fridge; roast from chilled, adding a few extra minutes to the roasting time.

Simple flavour variations

Lemon and thyme — toss with lemon zest and fresh thyme in the final 10 minutes.

Parmesan and parsley — finish with grated Parmesan and chopped parsley immediately after roasting.

Smoky paprika — sprinkle smoked paprika and a little chilli powder with the salt for a warm, smoky hit.

Mustard and honey glaze — brush with a 1:1 mix of Dijon mustard and honey in the last 10 minutes for sticky, tangy roasties.

Storing and reheating roast potatoes.

Cool quickly within 1–2 hours on a tray, then store in a glass airtight container.

Fridge: keep up to 3–4 days, layer with baking paper or add kitchen paper to absorb moisture.

Freezer: flash-freeze single layer 1–2 hours, then bag; keep up to 2–3 months. Avoid if heavily sauced.

Reheat (best): oven 200°C / 180°C fan — fridge-stored 12–20 minutes; frozen 25–35 minutes, turning once. Finish under a hot grill 2–3 minutes for extra crispness.

Reheat (quick): pan-fry in oil over medium–high heat 6–10 minutes; thaw frozen slightly first.