These roast potatoes are everything a proper Sunday roast deserves. Crisp and deeply golden on the outside with a soft, fluffy middle, they are simple to prepare but deliver outstanding flavour. This is an easy recipe that relies on good potatoes, hot fat, and careful timing. From start to finish, they are ready in just over an hour and well worth the wait.
Ingredients
For the potatoes
- 1.5kg Maris Piper potatoes
- 2 litres cold water
- 1 tsp salt, plus extra for seasoning
For roasting
- 4 tbsp goose fat or duck fat
- 2 tbsp olive oil
- Freshly ground black pepper
How to Make James Martin Roast Potatoes
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy roasting tray inside with the goose fat and olive oil so it heats until shimmering hot.
- Peel and parboil: Peel the potatoes and cut them into even-sized chunks. Place in a large pan, cover with cold water, add the salt, and bring to the boil. Simmer for 8 to 10 minutes until the edges are just starting to soften.
- Rough them up: Drain the potatoes thoroughly, then return them to the pan. Shake the pan gently to fluff up the edges. This is the key to a crisp exterior.
- Roast: Carefully tip the potatoes into the hot fat, turning them so they are well coated. Season with salt and pepper. Roast for 45 to 55 minutes, turning once or twice, until deeply golden and crisp.
- Finish and serve: Taste and adjust seasoning if needed. Serve immediately while piping hot and crunchy.
Tips
Why aren’t my potatoes crispy?
Make sure the fat is properly hot before adding the potatoes and do not overcrowd the tray. Space allows steam to escape and crispness to develop.
Should I boil them longer?
Parboil just until the edges soften. Overboiling will cause them to break up and absorb too much water.
Can I use vegetable oil only?
You can, but goose or duck fat adds depth of flavour and superior crisping. If using oil alone, choose one with a high smoke point.
Serving Suggestions
- Serve with roast chicken, beef, or lamb
- Perfect alongside gravy and seasonal vegetables
- Lovely with a spoon of mustard or horseradish on the side
Storage
Room temperature
These are best eaten straight away and should not be left out for more than 2 hours.
Refrigerator
Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven to restore crispness.
Freezing
Roast potatoes can be frozen, but the texture will soften. Freeze in a single layer, then reheat from frozen in a hot oven.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 15 g
- Saturated fat: 5 g
- Sodium: 420 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
What potatoes are best for roast potatoes?
Floury potatoes such as Maris Piper or King Edward give the crispiest outside and fluffiest centre.
Can I make these ahead of time?
You can parboil and rough up the potatoes a few hours ahead, then roast just before serving.
Do I need to turn the potatoes while roasting?
Yes, turning once or twice helps them colour evenly and prevents sticking.
Can I add herbs or garlic?
Yes, add whole garlic cloves or rosemary for the last 20 minutes to avoid burning.
James Martin Roast Potatoes
Course: Side DishCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCrisp, golden roast potatoes with fluffy centres, perfect for a traditional British roast dinner.
Ingredients
1.5kg Maris Piper potatoes
4 tbsp goose or duck fat
2 tbsp olive oil
Salt
Black pepper
Water
Directions
- Preheat oven and heat fat in roasting tray.
- Peel, chop, and parboil potatoes until edges soften.
- Drain and shake to rough up edges.
- Roast in hot fat for 45–55 minutes, turning until golden.
- Season and serve hot.
Notes
- Hot fat is essential for crisp results.
- Do not overcrowd the roasting tray.
