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Perfect British Roasted Potatoes

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Sam Rogers

Ingredients

  • 2.5 lbs Maris Piper potatoes. Yukon Gold or Russet if you can't find Maris Piper
  • 3 tbsp fat of choice: butter goose fat, or olive oil (not extra virgin) work well
  • 2 garlic cloves unpeeled
  • 2-3 sprigs of rosemary or thyme removed from stalk
  • 1 tsp olive oil
  • Splash red wine vinegar

Instructions

  1. Preheat your oven to 400F/200C.
  2. Bring large pot of well-salted water to a boil.
  3. Peel the potatoes and cut them into lime-sized pieces.
  4. Boil the potatoes for about 7 minutes until the edges just start to look crumble-y. and rough. You can boil the potatoes for up to 30 minutes if you want extra creamy potatoes.
  5. Drain potatoes in a colander. Toss about 5 times until the potatoes look fluffed on the surface (see photo) and transfer to a large bowl.
  6. Gently toss the potatoes with your choice of fat with a large spoon (it's hot!). Salt and pepper liberally.
  7. Turn the potatoes out onto your roasting tray in a single-layer. Set bowl aside.
  8. Roast for 35-40 minutes until lightly golden-brown on the under-side.
  9. While the potatoes are roasting, combine garlic, rosemary or thyme, olive oil, and red wine vinegar together in the bowl you set aside earlier.
  10. After the initial 35-40 minutes, remove tray from oven and add the remaining ingredients to the pan. Toss potatoes or flip individually with tongs or spatula. Make sure the potatoes are coated in herbs and fat.
  11. OPTIONAL: Drizzle extra 1/2 tbsp of fat over the potatoes to add flavor (and calories!).
  12. Roast another 20-40 minutes until deep golden brown (depending on your oven). Check every 10 minutes.