Roast potatoes 2

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Recipe review

Our favourite vegetable

5/5 These are even better made in an air fryer The Judge

Roast potatoes 2
Roast potatoes 2
Servings:Serves 4
Calories per serving:367
Ready in:2 hours, 5 minutes
Prep. time:25 minutes
Cook time:1 hour, 40 minutes
Recipe author:JuliaBalbilla
First published:2nd December 2016

This recipe for roast potatoes is my personal favourite as I like them to be as crispy as possible.


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  • 1kg Markies, King Edward or Maris Piper potatoes, peeled and cut to an appropriate size, Try to cut so that there are no rounded sides
  • Beef dripping to a depth of 5 mm, see below
  • Salt

Mise en place

  • Either: Soak the potatoes in a pan of cold water for 15 minutes, changing the water every 5 minute OR put the potatoes in a saucepan and run the cold tap over them for 5 minutes.


  1. In a pan of fresh cold water, bring the potatoes to the boil and cook until they are fully cooked and just as they are about to fall apart.
  2. Carefully transfer the potatoes (one by one) to a colander.
  3. Leave until any steam has disappeared.
  4. Meanwhile, add plenty of dripping to a roasting tin - you want a depth of about 5mm when melted, and sprinkle in some salt.
  5. Place the tin in the oven and preheat 250° C (475° F - gas 9), [fan oven 230° C].
  6. Once the oven has heated, quickly and gently transfer the potatoes to the pan and turn them over so that they are coated in dripping.
  7. Return the tin to the oven and reduce the oven temperature to 180° C (350° F - gas 4), [fan oven 160° C].
  8. Roast for about 1 hour - 1 hour 20 minutes, turning the potatoes every 20 minutes.
  9. The cooking times can vary, but the potatoes will be ready when they are crisp and golden all over.
  10. Remove from the oven and serve.

Chef's notes

You need to get to know your own oven as far as a cooking times are concerned. I suggest you do a couple of trial runs to start with.

See also

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