This recipe makes utterly perfect roast potatoes! These roast potatoes, with fluffy middles and super crispy edges, are definitely the star of every plate.
In my opinion, these roast potatoes are perfect. They’re soft and fluffy in the middle, and super crispy on the outside – the perfect contrast. Whatever you serve them with, these roasties will be the best thing on your plate.
Now, I definitely don’t make roast potatoes this way every time. I usually use the quickest method possible – literally just cut up some unpeeled potatoes, and stick them in the oven.
They’re still great when they’re cooked the lazy way (it’s very hard to make a roast potato anything short of delicious), but they don’t even come close to these perfect ones. If you have time, I would 100% recommend using the method below, to give utterly perfect roast potatoes.
Should I peel my potatoes before roasting?
In short – yes.
As I said, I often don’t bother peeling my potatoes. Potato skins actually contain a lot of nutrients, and it’s quicker not to peel them, which is always a plus for a lazy cook.
But – this isn’t a recipe for the most nutritious roast potatoes, or the laziest roast potatoes. It’s a recipe for the tastiest roast potatoes.
So for these, you’re going to need to peel.
Peeling allows the potatoes to fluff up around the edges as they boil, and these are the bits that form the super crispy exterior of the roast potatoes (and we all know that’s the best bit). So peel away!
What are the best potatoes for roasting?
Whichever variety of potato you use, you’re probably going to end up with a delicious roast potato.
However, some varieties of potato do make slightly better roast potatoes than others.
Ideally, you want to use a type of fluffy potato. This will not only make the middles of your roasties super light and soft, but it will also help them to fluff up around the edges – and these are the bits that get nice and crispy as they roast!
The best potatoes to use for roasting include:
- Maris Piper potatoes
- King Edward potatoes
- Yukon Gold potatoes
- Rooster potatoes
This time I used Maris Pipers. You can find out more about different varieties of potatoes here, including some information about what types of potatoes are best for different recipes.
These Are The Best Roasted Potatoes In The World | Epicurious 101
What kind of Potatoes do you roast?
When roasting potatoes, a good rule of thumb is to choose a waxy potato. They have enough starch to make the interior light and fluffy, holding their shape and developing a nice golden exterior. In the US, a good choice is Yukon Gold or Russet. If you’re in the UK, King Edward works well. In Australia, Dutch Cream is good all-around potatoes.
What is the best type of potato?
Sweet potatoes are rich in fiber, a source of iron, vitamins E, A and C and potassium. The tuber has five times more calcium, twice as much fiber and more potassium than the potato helps to lose weight. Due to its low glycemic index, it helps burn fat and gain muscle mass.
How do you make a good roast potato?
2. Perfect roast potatoes start with the right potato. It has to be a potato with a high starch content so it will bake with a fluffy inside and will soak up the oil to form a crusty exterior. Australia – the common dirt brushed potatoes (Sebago) work great with this, it’s a great all rounder.
Can roasted potatoes be partially roasted?
Potatoes can be partially roasted if you would be making it ahead and you can complete the cooking on the day you need it. Store leftover in the fridge for up to 3 days or in the freezer for up to 3 months. Ensure they are completely cooled before storing.