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Proper Roast Potatoes
Crispy Outside, Fluffy Inside!
4 1/2 lbs. (2kg) Floury Potatoes (Diseree, King Edwards)
Boiling water (to cover)
4 1/2oz. (125g) Vegetable oil or fat from the Roast


Preheat the oven to 425F/220C/Gas 7.

Peel the potatoes and cut them up into 3-4cm sized pieces. Place in the boiling water. Bring back up to the boil and cook for 10 minutes.

Meanwhile put a good splash of vegetable oil or 2oz. (50-60g) meat drippings in a large roasting tin and place in the oven.

Drain the potatoes. Put them back in the (now empty) pan. Put the lid on and give them a good shake. This gets the outsides of the potatoes all fluffy and gives them that crispness when done.

Take the roasting tin out of the oven and put it on a medium heat on the hob. Place the potatoes in the oil. Baste them well, then put them in the oven for about 1 hour.

You can baste them again during the cooking time, if you remember.

Serve with the roast meat and some other vegetables for a traditional British Sunday Lunch! They are, of course, a must to go with the Christmas Roast Turkey!

Click on Helen's British Cooking Site for more great recipes!

Preparation Time: Serves: 8
Recipe Origin: United Kingdom
Submitted by:
Helen Watson

United Kingdom
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