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Flawless Roast potatoes on a baking tray
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5 from 41 votes

Flawless Roast Potatoes

Want perfect crispy & crunchy oven-roasted potatoes for your British Sunday Roast Dinner? Our easy to follow recipe shows you how to make Flawless Roast Potatoes in the oven.
Goose Fat and couscous is our secret combination to give you the best English Roasties which are crispy on the outside, whilst still creamy & soft inside.
Simply add your choice of garlic, herb or chilli for flavour
Prep Time15 mins
Active Time45 mins
Parboil5 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: British
Keyword: Christmas dinner, couscous, crispy potatoes, goose fat, king edwards, maris piper, Potatoes, roast dinner, Roast Potatoes, Roasted Potatoes, roasties, sunday roast, Thanksgiving, trimmings
Yield: 6 People
Calories: 288kcal
Author: Luke and Kay - Flawless Food

Materials

  • 1.5 Kg (3lb) Potatoes King Edward or Maris Piper is our favourite variety
  • 6 tablespoon (½ cup) Goose Fat
  • 3 tablespoon Couscous
  • Salt & Pepper

Your choice of herbs Rosemary, Thyme, Oregano, Sage. (Optional)

    Garlic, Chilli Flakes or Parmesean (Optional)

      Metric - US Customary

      Instructions

      • Put 6 tablespoon of Goose Fat in a Deep Baking Tray.
        ( I use recommend using 2 trays, so 3 tablespoon in each tray)
        Place in the oven at 220°C to get scorching hot, whilst you prep the Potatoes.
        Pouring goose fat into a baking tin with a silver tablespoon
      • Peel & Chop Potatoes into 2-3 inch pieces.
        Place in a large pan and fill with just enough cold water to cover the top of Potatoes.
        Cutting a potato into 3 inch piece with a silver knife on a green chopping board
      • Bring the water to boil, then start timer for 4 minutes.
        Cut up potatoes in a silver pot of water ready to get par-boiled
      • Use a colander to drain the potatoes.
        Give the potatoes a good shake against the sides of the colander, so the outside of the potato gets roughed up.
        (you may have to do this in 2-3 smaller batches)
        Potatoes roughed up in colander ready to make Roast Potatoes.
      • Sprinkle with couscous, a generous amount of pepper and a sprinkle of salt. Give a final shake/ mix around.
        Cous cous being poured into a tablespoon to pour on our potatoes
      • Using oven gloves, remove the tray of goose fat from the oven. Watch out it will be scolding HOT!
        Add any Herbs/Garlic/Chilli you wish into the oil and stir it all in.
        Use a long-handled spoon to carefully place the Potatoes in hot goose fat. Carefully turn to coat all the potatoes with the Goose Fat.
        Try to spread Potatoes apart so they are not all touching each other. It is best to use 2 trays?
        Place in the oven at 220°C/440°F for about 40 minutes, you may want to turn halfway or use a spoon to scoop and pour the fat over the potatoes again to stop them drying?
        Flawless Roast potatoes on a baking tray
      • Check at 40 minutes to see how they are going.
        If browning too much, you can add a sheet of foil on top towards the end of cooking.
        If not browning enough turn up to 230°C/460°F for last 10 minutes.
        Serve with your favourite meat or fish
        Roast potatoes in a glass bowl

      Video

      Notes

      Please check the recipe page on Flawless Food for all the tips and tricks needed to perfect these Roast Potatoes. 
      There is also information about how to freeze them on there.

      Nutrition

      Calories: 288kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 26mg | Potassium: 1045mg | Fiber: 7g | Vitamin C: 29mg | Calcium: 77mg | Iron: 8mg