Best crispy roast potatoes

    1 hour 15 min

    These roasties are lovely and crispy, perfect for all roast dinners. The tumeric gives a nice colour, but it isn't important for the taste.

    212 people made this

    Serves: 6 

    • 1kg (2 1/4 lb) potatoes, peeled and cut into thick chunks
    • 3 tablespoons beef dripping (or vegetable oil if prefered)
    • 2 tablespoons flour
    • 1 teaspoon dried oregano
    • 1 teaspoon turmeric
    • salt and freshly ground black pepper to taste

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Cook potatoes for 8 to 10 minutes in a large pot of boiling water.
    3. Place dripping or oil in a preheated roasting tin until almost smoking.
    4. Drain potatoes and return to pot. Sprinkle with the flour, turmeric, oregano, salt and pepper. Place a lid on the pot and shake vigorously so that potatoes are covered in the flour and spice mixture. Place in the roasting tin and toss to coat in the hot fat. Roast for about 40 minutes.

    What to roast?

    King Edward, Maris Piper and Desirée potatoes work well for nearly any use, including roasting. For a perfect roast potato, however, I prefer Pentland Dell.

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    Reviews in English (28)


    Used different ingredients. i didnt have any oregano and turmeric so i improvised a bit and i used "schwartz perfect shake chicken" and it was the best rosties ive ever done  -  26 Sep 2010


    The roasties worked really well, the only thing I would advise is boiling the potatoes a little bit longer, right until the outsides are sort of breaking down. That way the oil can get into the skin easier and they go even crisper.  -  07 Jul 2009


    Altered ingredient amounts. I didn't have beef dripping so I used olive oil, worked brilliantly.  -  03 May 2009