Roast Potatoes

Roast Potatoes

The fat you use for making roast potatoes is really important. Crisp ‘n Dry is the perfect choice as it can be used at the high temperature required for crispy potatoes, and it helps to give them a lovely golden colour, whilst imparting a mild flavour that won’t overpower the potatoes or the rest of your meal.


4-5 tbsp Crisp ‘n Dry
1kg large potatoes (Maris Piper potatoes are good for this)
1 tsp sea salt flakes

Step 1

Preheat the oven to 200ºC fan/220ºC conventional/gas 7.

Step 2

Boil a large pan of water and add a pinch of salt.

Step 3

Peel the potatoes and cut them into even sized chunks. Boil for 5-7 minutes only – they won’t be cooked but just softening around the edges. Drain and return to the hot pan. Hold the lid on tightly and give the pan a couple of shakes. This will roughen up the edges slightly and help to crisp them up.

Step 4

Meanwhile heat a large heavy baking tray or shallow roasting tin in the oven. Add the oil to the tray and return to the oven for a few minutes to heat.

Step 5

Remove the tray from the oven and carefully add the potatoes. Using two spoons, turn the potatoes to coat in the oil. Sprinkle with the salt and roast in the oven for 30-35 minutes, turning occasionally. For an added twist why not add a handful of stripped rosemary stalks before you return the tray to the oven.

Step 6

When the potatoes are golden and crispy, remove from the oven and transfer to a warmed serving bowl.


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