These English Roast Potatoes have the most delicious golden crunchy exterior with a creamy potato inside. These roasties are made by parboiling the potatoes then roasting the potatoes in the oven in a shallow pan with plenty of oil. I dare you to try to eat just one! Step-by-step photos teach you how to make these British roasted potatoes.
Whether it's baked potato, mashed potato, french fries, or roast potatoes, I will take them all. These English roast potatoes are the epitome of my childhood. We only had them on special occasions and my dad would fight us for the last ones.
These potatoes are not deep-fried, instead, they are shallow fried in a roasting pan in fat in the oven. To start though you'll parboil the potatoes.
Par boiling the potatoes means you partly cook them, so they don't boil as long as you would for making mashed potatoes.
Let's get to the recipe.
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Ingredients
- Potatoes. I prefer to use either Russet or Yukon Gold potatoes.
- Oil. You'll want to use an oil with a high smoke point, I usually use avocado oil, vegetable oil, or olive oil. Some people like to use Duck fat to cook the potatoes, for Christmas time it's an extra special treat!! Depending on your roasting pan size you might need a little more oil.
- Spices. I like to keep it simple and just use salt and pepper, some recipes call for garlic or rosemary. If you want to use rosemary I suggest tossing the potatoes in the rosemary after they're done.
The key is getting the hot fat bubbling before you add the potatoes. Then you'll be rotating the potatoes so the edges on all sides get golden brown and crunchy.
Instructions
To start, we are going to parboil the potatoes. You'll need to bring a large pot of water to a roaring boil. I find it fastest to boil an electric kettle to fill the large heavy-bottomed pot. You can also just add cold water to the pot and boil it that way, but using a kettle is much quicker. You just want to bring the water to a boil before the potatoes are added. I always salt my water, I use ½ teaspoon of salt.
Next, you'll need to peel and chop the potatoes.
I like to start with chopping the two ends of the potatoes off, slice the large middle section in half lengthwise, then chop those in half or thirds depending on the size of the potato. Ideally, you are looking for a piece of potato that is two-three bites worth, nothing larger. I store the potatoes in a bowl of cool water to prevent them from browning.
Once the water has comes to a boil add the potatoes and immediately set the timer for ten minutes to parboil the potatoes. Turn the oven on to 425F/218C to preheat while your potatoes are cooking and place a large roasting pan with 2oz-4oz (¼-1/2 cup) of oil inside the oven to warm up while the oven preheats. Adding the potatoes to the hot oil will help with making that crunchy skin.
Once the potatoes have parboiled take them out and drain the potatoes in a colander. Shake the potatoes for 30 seconds to a minute to rough them up. If your oven is still preheating, just let the potatoes rest until your oven has reached the proper temperature.
Carefully take the hot pan out of the oven and add the potatoes. Place in a single layer, giving them plenty of room to not touch each other, be careful not to splash the oil.
Roast the potatoes for 20 minutes then carefully flip the potatoes, let cook another 15 then rotate again. Taking your time flipping the potatoes so they roast on each side in the oven is what makes them English roast potatoes.
Roast the potatoes for another 15 and rotate again, after another 15 minutes the potatoes should be quite golden brown and have thick roasted skin all around, you may cook longer if desired, towards the end keep an eye on the potatoes! The total time the potatoes will be cooking in the oven will range from 50--65 minutes.
I hope you enjoy these perfect roast potatoes!
Recipes that go with English Roast Potatoes
This gorgeous rack of lamb would be perfect.
I love roasted carrots you can't beat carrots and potatoes with just about any meat!
If you're making a roast dinner then you'll need to try some Yorkshire puddings too!
FAQ
Roast potatoes are best eaten right away but leftovers will keep in the fridge for up to 3 days.
Reheat the potatoes in the oven at 350F/180C or re-crisp them in a skillet over medium heat.
Russet or Yukon Gold Potatoes.
Olive oil, vegetable oil, avocado oil, or duck fat.
You can peel and chop the potatoes and store them in a large container covered with water in the fridge for up to two days.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
English Roast Potatoes
- Prep Time: 10
- Cook Time: 1 Hour 15 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 4-6 Servings 1x
- Category: Side
- Method: Roast
- Cuisine: English
Description
These English Roast Potatoes have the most delicious golden crunchy exterior with a creamy potato inside. These roasties are made by parboiling the potatoes then roasted in the oven in a shallow pan with plenty of oil. I dare you to try to eat just one! Step-by-step photos teach you how to make these British roasted potatoes.
Ingredients
- 2.5lb Potatoes, Russet or Yukon Gold
- 2oz-4oz (¼-½ Cup) Oil, or enough to cover the bottom of roasting pan (Need a high smoking point, I use Avocado Oil)
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Boil a kettle to fill a large heavy-bottomed pot with water to boil the potatoes in. You can also just add water to the pot and boil it that way but using a kettle is much quicker. Add ½ teaspoon of salt to the water.
- Peel and chop the potatoes. See the pictures in the post to see how I chop the potatoes. First, chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato. Ideally, you are looking for a piece of potato that is two-three bites worth, nothing larger.
- Once the water is boiling add the potatoes and parboil the potatoes for 10 minutes. Turn the oven on to 425F to preheat while your potatoes are cooking and place a large roasting pan with 2oz of oil inside the oven to warm up while the oven preheats.
- Once the potatoes have parboiled take them out and drain in a colander. Shake the potatoes in the colander to rough them up for 30 seconds to a minute (see the photo in post). If your oven is still preheating just let the potatoes rest until your oven has reached the proper temperature.
- Carefully take the hot pan out of the oven and add the potatoes, place in a single layer, giving them plenty of room to not touch each other, be careful not to splash the oil. Roast for 20 minutes then carefully flip the potatoes, let cook another 15 then rotate again, let cook another 15 and rotate again, after another 15 minutes the potatoes should be quite golden brown and have thick roasted skin, you may cook longer if desired. Let the potatoes cool for five minutes before serving. Roast potatoes are best eaten right away but leftovers will keep in the fridge for up to 3 days.
Notes
If cooking the potatoes with many other things in the oven prepare to cook the potatoes for longer.
If they aren't browning dark enough you can increase oven temperature to 450F.
Reheat the potatoes in the oven at 350F/180C or re-crisp them in a skillet over medium heat.
Keywords: roasted potatoes, oven roasted potatoes, british roast potatoes, english style roasted potatoes
Rob H says
English chap here. Start them in cold water and bring it up to the boil with the pots in, this way you'll properly heat them through, beginning the cook process before roasting. They'll be fluffier inside 😀
Elizabeth Waterson says
Hi Rob thanks for reaching out! I've always added the potatoes to hot water but I'll have to remember to try this trick when I make them for Thanksgiving in a couple of weeks!! XX Liz
Konrad says
How do you time them? Do you start the ten minutes the moment the water reaches a boil or from the moment you start the stove?
Elizabeth Waterson says
Hi Konrad, I personally add the potatoes to the pot once the water had reached a boil- so the potatoes go in whilst already boiling, so be careful. Then I set a ten minute time from the time the potatoes have been added. Par-boiling the potatoes starts the cooking process, helping ensure your roasties have a light, fluffy, potato filling perfectly next to the crunchy skin! Please let me know if you have any other questions or if you try the recipe. XX Liz
Erin Cannon says
These were delicious!
★★★★★
Elizabeth Waterson says
Hi Erin, thank you so much for coming back to review the recipe I appreciate it so much!!! I am so glad enjoyed the potatoes! Take care. XX Liz
Jacob Larson says
Wonderful! They reheated in a skillet just fine, since I made them in advance to save time while prepping the steaks. Just added a touch of oil and chopped fresh rosemary with salt and pepper when reheating. Perfect.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Jacob, I truly appreciate it!! So glad they reheated well for you! I hope you have a lovely Christmas. XX Liz
Lisa says
These are the best potatoes ever! I also always start potatoes in cold water, but these might replace mashed potatoes in my house.
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Lisa, I truly appreciate it!! I am so happy you enjoyed the potatoes, we always make double roast potatoes and only a little bit of mashed potatoes haha they're just soo good!! XX Liz
Lizzy Bidgood says
Yummy, I am going to try peanut oil.
★★★★★
Elizabeth Waterson says
Please let me know how they turn out for you!! XX Liz
Carolyne says
I'm English and have been roasting potatoes every week for years. Always cold water. Bring to the boil over a medium heat. As soon as this happen turn off the heat. Lid on. 5 minutes. Drain in a collander. Give a good shake. Leave them for a bit to let the steam escape so the potatoes are dry. Into sizzling hot fat, goose fat is the best but not for every day, on the hob into a hot oven 200° turn it down to 180° and keep checking
Elizabeth Waterson says
Yes, goose fat is so delicious!!!
Lynne B says
We lived in the UK for 3 years and I was never able to replicate roasties until your recipe. Thank you so much! My husband said, aside from mashed potatoes, this is the only way he wants potatoes from now on. There are many things I can't get stateside but at least I can make these!
★★★★★
Elizabeth Waterson says
Hi Lynne, thank you so much for coming back to star rate the recipe and share your story with me, it really makes my day!!! I know how you feel about being able to get few things stateside but cooking at home can bring some of it back to us!!! If you ever have any requests or questions please feel free to reach out. Take care. xX Liz