More than 328 people have reviewed the ultimate roast potatoes recipe, which has been given five out of five stars due to its glowing reviews.
Perfect for a Sunday lunch, the “foolproof recipe” provided by BBC Good Food has delighted diners for years and will continue to do so.
Darth Vegeta said: “Should have left a five-star review a long time ago as we’ve been using this recipe for years. Superb.”
Another, fynnlukasRtu_FSMS, wrote: “These taste amazing, I definitely recommend.” Cha6 posted: “[This recipe] makes some consistently amazing roasties.”
Somebody else said they were the “best oven potatoes” he’s ever had, adding: “Fresh rosemary is a must!”
Best roast potatoes recipe
Serves: four people
Prep: 20 minutes
Cooks in: 50 minutes
Ingredients
1kg Maris Piper potatoes
100g duck or goose fat, or 100ml of olive oil
Two teaspoons of flour
Sea salt flakes, to serve
Method
Put a large roasting tin in the oven and heat oven to 200C/fan 180C/gas six. Meanwhile, peel 1kg of potatoes and cut each into four even-sized pieces if they are medium size (two to three if smaller).
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then boil the water; once it reaches a full rolling boil, lower the heat and vigorously simmer the potatoes uncovered for two minutes.
Meanwhile, put 100g duck or goose fat (or 100ml olive oil) into the hot roasting tin and heat it in the oven for a few minutes.
Drain the potatoes in a colander, then shake the colander back and forth a few times to make the outer edges crispy.
Sprinkle the potatoes with two teaspoons of flour and give another shake in the colander.
Carefully put the potatoes into the hot fat (they will sizzle as they go in), then turn and roll them around so they are coated all over.
Spread them in a single layer, then roast the potatoes for 15 minutes; take them out of the oven and turn them over.
Roast for another 15 minutes and then turn them over again. Put them back in the oven for another 10 to 20 minutes, until golden and crispy.
The colouring across the potatoes will be uneven, which is what you want. Then scatter with sea salt and serve straight away.
