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Roast potatoes recipes

Our top 3 of 45 Roast potatoes recipes

Roast Potatoes Recipe at MyDish

based on 13 reviews


Roast Potatoes

by Myrna Young

by Myrna YoungViewed 9510 times


    Delicious crisp roast potatoes


    1. 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.)


    • by Sandydl

      Sandydl  Thu Dec 20 2012   • Reply

      Best potatoes ever, ever, ever! And so easy to make :-D

    • by TILLY89

      TILLY89  Wed Oct 27 2010   • Reply

      This is how I do mine! Makes perfect roasts!

    • by TonySaga

      TonySaga  Tue Apr 28 2009   • Reply

      These are fantastic!

    • by The Saga team

      The Saga team  Tue Apr 28 2009   • Reply

      Astonishingly good spuds!

    • by Jacquie

      Jacquie  Fri Dec 7 2007   • Reply

      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

      Jacquie  Fri Dec 7 2007   • Reply

      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 Elaine

      Elaine  Thu Jul 5 2007   • Reply

      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.

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    • small amnt Corn or vegetable oil
    • 1.5 lbs Maris Piper Potatoes
    Roast Potatos Crispy Crunchy Style Recipe at MyDish

    based on 1 reviews


    Roast Potatos Crispy Crunchy Style

    by caco

    by cacoViewed 1049 times


      the best roast potatos u will ever taste


      1. Boil the potatoes in salted water about 10-12 minutes. Prehat oven to Gas mark 6. In a baking tray pour the oil and leave it in a oven for 5 minutes. add potatoes mix well and now add cous cous and dry hearbs, make sure potatoes gets well coated and roast till golden.


      goes down well with the sunday roast, u can also use sweet potatos or add cous cous when roasting the veg. please leave a comment if u use this method, id love to see what u think


      • by caco

        caco  Mon Apr 11 2011   • Reply

        a real crispy roast potatos

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      • 4-5 potatos peeled and cut into chunks or wedges
      • 4-5 tbsp oil.i love chilli garlic flavored oil, but u can use any one u like
      • mixed dry hearb what ever herbs u prefare
      • 3-4 tbsp cous cous
      Greek Potatoes Recipe at MyDish

      based on 18 reviews


      Greek Potatoes

      by nicola

      by nicolaViewed 73610 times


        Roast potatoes with oil, mixed herbs and a touch of mustard roasted in the oven - goes very well with Greek lamb.


        1. Peel and chop potatoes into chunks (roughly the same size as an average roast potato) place into deep baking tray, sprinkle chopped garlic over the top and cover with kettle boiled water. - Coverage of potatoes around 2 thirds.
        2. Put 1 teaspoon of english mustard over the potatoes - it doesnt matter about covering all potatoes as it is soaked up with the water. Generously sprinkle olive oil over the potatoes and then sprinkle mixed herbs over the top. Add a touch of salt and pepper and cover tray with kitchen foil.
        3. Put oven onto 200 and place tray inside. They take roughly 1 hour to make, sometimes a little longer depending how long the water takes to soak into the potatoes. Once the majority of the water is soaked up uncover the tray and leave to cook without foil.


        My only tip would be to try these, they are delicious!! They go perfect with pretty much everything - fish, chicken, steak etc etc


        • by Saucygolf

          Saucygolf  Wed Jan 4 2012   • Reply

          Cooked over the xmas break as we did a friends christmas and went for greek this was a perfect recipe thank you 5 out of 5

        • by Kat0715

          Kat0715  Fri Feb 11 2011   • Reply

          Hi Nicola,had the potatoes last night for tea excellent! hubby could eat them every night,we go to greece every year there put us in mood for our holiday this year. Thanks.

        • by nicola

          nicola  Mon Mar 8 2010   • Reply

          Hi sofia, if you just go to the herb section at your local supermarket and look for a pot of 'mixed herbs'. Any make will do because they all tend to be pretty much the same. I hope you enjoy them!

        • by sofias

          sofias  Sun Mar 7 2010   • Reply

          I would love to try this recipe but before I do can you tell me which mixed herbs you use.


        • by nicola

          nicola  Wed Jan 20 2010   • Reply

          Thank you for getting back to me with your verdict. They do take quite a while to cook if you're short for time but i am pleased you found a way around that and enjoyed them

        • by Jail Bird!

          Jail Bird!  Tue Jan 19 2010   • Reply

          Hi, me again! The potatoes were excellent! I was a bit short of time so covered and put in the microwave for 5 mins first then carried on in the oven. So simple, very mediterranean. Will defo do them again :-)

        • by Jail Bird!

          Jail Bird!  Tue Jan 19 2010   • Reply

          Just throwing a curry together and saw this recipe so have flung a dish of this in the oven! Will let you know outcome later!!

        • by nicola

          nicola  Tue Jan 19 2010   • Reply

          I am pleased you enjoyed them! :)

        • by Frank Morris

          Frank Morris  Mon Jan 18 2010   • Reply

          Tried this tonight - absolutely lovely.

        • by daijohn

          daijohn  Fri Dec 4 2009   • Reply

          Love this recipe ; really does go with anything . I've even used it to go with curry instead of Bombay potatoes .
          Mentioned it to accompany one of my dishes

        • by wilsondan

          wilsondan  Wed Nov 4 2009   • Reply

          Wowser: have you seen how many page views this recipe has had?

        • by nicola

          nicola  Mon Oct 26 2009   • Reply

          Just the ready made coleman's stuff :) enjoy

        • by wilsondan

          wilsondan  Mon Oct 26 2009   • Reply

          This is a very clever idea. Love it!

          Is the english mustard the ready made stuff or like coleman's mustard powder?

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        • 8 Potatoes
        •  mixed herbs
        •  olive oil
        •  English Mustard
        • 2 garlic cloves. finely chopped
        Herb Roasted Potatoes Recipe at MyDish

        based on 6 reviews

        RATE THIS

        Herb Roasted Potatoes

        by samantha.wilkins

        by samantha.wilkinsViewed 312 times


          These mouth-watering roasted potatoes made using OXO are the perfect sidekick to any roast dinner!


          1. Preheat oven to 180°C (fan oven), 200°C (conventional oven) or gas mark 4.

          2. Put a baking tray with olive oil into the preheated oven.

          3. Cover the potatoes in cold, salted water and bring to the boil.

          4. Cook on a low simmer for 5 minutes.

          5. Drain, return to the pan, put the lid on and give the pan a good shake (this should rough up the edges of the potatoes to help make them nice and crispy when roasted).

          6. Add the thyme, rosemary, garlic, oregano and OXO Chicken Stock Granules and mix well to ensure the potatoes are well covered with stock.

          7. Carefully remove the baking tray and add the potatoes, carefully coating with the hot oil. Return to the oven and cook for approximately 1 hour, turning them occasionally until they are nicely brown and crisp.

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          • 750g peeled potatoes, chopped
          • 4 cloves garlic peeled
          • 10 sprigs thyme
          • 4 sprigs rosemary
          • 0.5g dried oregano
          • 2 OXO Chicken Stock cubes
          •  olive oil