I’ve written this guide on How to make Perfect Roast Potatoes as all the professional websites which try and tell you how to do don’t always have great results or need specialist equipment.

I’ve also included a video on the actual results, rather than a fake studio photo which the pros love to use in their books. That way you can see the actual result when you get it out of the oven, the type of tray I’m using and the size / spacing of the roast potatoes.

The Perfect Roast Potato

It’s really simple to make the perfect roast potato.

  • First get the right potatoes – technically you can roast any, but I prefer Maris Piper.
  • Heat oven gas mark 7. Dump in some goosefat and get it nice and hot.
  • Skin and boil to soft a bunch of maris piper tatos.
  • Empty out water pop on lid and give a shake until the edges are roughed up. This gives crispy edges.
  • Open any windows and whack up extractor fan. Leave in pan on low heat. You’re getting rid of excess water. Make sure they don’t burn.
  • When the edges have turned white put in oven. They should sizzle in fat. If they don’t you didn’t leave it to heat up enough. Naughty. Alternatively, if you open the oven and black smoke is pouring out, it’s too hot.
  • If you’re using cheap tray, beware it might warp when you take it out and fire hot fat at you. Angle it away from you and the kids. It really hurts when it hits your skin.
  • Give tatos a shake to coat in oil and pop back in oven. Leave in oven for 25 mins and then give them a shake. Leave in until done. Probably another 25 mins.
  • Get your gear ready in this time (plates, gravy etc or any other veg you’re boiling).
  • Remove and serve straight away.

    Top tip; don’t make too many. They cook better if the hot air can get around them. If needs be use spare oven (this oven has a grill which is also a mini-oven). Good luck and let me know how you get on.