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Roast Potatoes

4 stars based on 12 reviews Rate this Recipe

Method

Peel the Maris Piper (or fluffy) potatoes and cut each into 2 or 3 piecs. Boil for 10 minutes, drain and put the potatoes back into the pan and shake to dry them off and make them fluffy. This can be done earlier in the day. Pour anout 1/2 inch oil into a roasting pan, put the potatoes in and baste them till they are coated with oil. Bake in a hot oven for about 30 minutes then drain all the oil and put the potatoes back in the pan until they are golden brown and crips (about another 20 or 30 minutes.)

Comments Add your comment

This is how I do mine! Makes perfect roasts!

by TILLY89 on Wed Oct 27 2010 reply to this comment
These are fantastic!

by TonySaga on Tue Apr 28 2009 reply to this comment
Astonishingly good spuds!

by The Saga team on Tue Apr 28 2009 reply to this comment
I have never been able to cook the perfect roast potato - that is not until now - I tried you method and my kids and family went mad for them. They loved the fact that they were evenly crispy on the outside (not like my usual misshapen efforts which were always burnt on one edge and uncooked in the side)and lovely and fluffy on the inside thank you

by Jacquie on Fri Dec 7 2007 reply to this comment
I have never been able to cook perfect roast potatoes - that is until now - I tried your way and they were fab my family went mad for them because they were evenly crispy on the outside and deliciously fluffy on the inside
so thank you

by Jacquie on Fri Dec 7 2007 reply to this comment
MMMmmmm! Crispy golden on the outside and fluffy on the inside. Sounds great. The tip about draining out all the oil and putting them back in the oven to finish crisping is a good one. I'll try that on Sunday.

by Elaine on Thu Jul 5 2007 reply to this comment