These classic roast potatoes are crisp on the outside, fluffy in the centre, and deeply savoury. They are straightforward to make, reliable for beginners, and rewarding for experienced cooks who want perfect results every time. The flavour is clean and comforting, with golden edges and a soft, steaming middle. From start to finish, they take about 1 hour and 15 minutes.
Ingredients
For the roast potatoes
- 1 kg Maris Piper potatoes, peeled
- 75 ml sunflower oil or duck fat
- 1 tsp fine sea salt
- Freshly ground black pepper
How to Make Delia Smith Roast Potatoes
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the potatoes roast evenly and colour well.
- Heat the fat: Pour the oil or fat into a large roasting tin and place it in the oven while it heats.
- Parboil the potatoes: Cut the potatoes into even chunks and boil in salted water for 8 to 10 minutes until just tender at the edges.
- Roughen the surface: Drain thoroughly, return to the pan, and shake gently to fluff up the edges.
- Roast: Carefully add the potatoes to the hot fat, turning to coat. Roast for 50 to 60 minutes, turning once, until crisp and golden.
- Finish: Season with salt and pepper and serve immediately.
Tips for Perfect Roast Potatoes
Why are my roast potatoes not crispy?
The fat must be very hot before the potatoes go in. Also avoid overcrowding the tin.
Which potatoes work best?
Floury varieties like Maris Piper or King Edward give the fluffiest centres.
Can I prepare them ahead of time?
You can parboil and roughen the potatoes earlier, then roast just before serving.
Serving Suggestions
- Serve with roast chicken or beef
- Pair with gravy and seasonal vegetables
- Add fresh herbs like rosemary for extra flavour
Storage
Room temperature
Best eaten straight away. They lose crispness if left out.
Refrigerator
Store leftovers in an airtight container for up to 2 days and reheat in a hot oven.
Freezing
Not recommended, as the texture softens once frozen.
Nutrition
Calories: 320 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 380 mg
Nutrition values are estimates and vary by ingredients used.
FAQs
Can I make these roast potatoes in advance?
You can parboil the potatoes earlier in the day, but roast them just before serving for the best texture.
What fat gives the best flavour?
Duck fat adds richness, but sunflower oil works very well for a clean, crisp finish.
Why do I need to parboil the potatoes?
Parboiling softens the outside so it crisps beautifully in the oven while staying fluffy inside.
Can I use olive oil instead?
Yes, but choose a light olive oil, as extra virgin can burn at high temperatures.
Delia Smith Roast Potatoes Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
people15
minutes1
hour75
minutes320
kcal1
hour15
minutesCrisp, golden roast potatoes with fluffy centres, cooked in hot fat for the perfect Sunday roast side.
Ingredients
1 kg Maris Piper potatoes, peeled
75 ml sunflower oil or duck fat
1 tsp fine sea salt
Freshly ground black pepper
Directions
- Preheat the oven to 200°C or 180°C fan. Place a sturdy roasting tin inside with the fat so it heats thoroughly.
- Cut the potatoes into even pieces and rinse under cold water to remove excess starch.
- Boil the potatoes in salted water for 8 to 10 minutes until the edges soften.
- Drain well, then shake the pan to roughen the edges slightly.
- Carefully tip the potatoes into the hot fat and turn to coat. Season lightly.
- Roast for 50 to 60 minutes, turning once, until deeply golden and crisp.
- Season with pepper and serve straight away.
Notes
- Use floury potatoes for the best texture.
- Make sure the fat is hot before adding the potatoes.
- Do not overcrowd the tin, or they will steam instead of roast.
