The ULTIMATE Roasties

The only roast potato you need in your life… say hello to THE ULTIMATE ROASTIES!! And yes, controversially, plot twist, SHOCK HORROR, the only ingredients you need are: potatoes, salt, and vegetable oil. That’s it. Forget all the faffy extras—no fancy-pants bicarb, flour, herbs, or animal fat. Just perfectly crispy, golden roast potatoes made simple. If you follow my steps, you’ll get the ultimate crunch every single time. Because honestly, who has time for spuds that don’t deliver? Not me.

Let’s chat about why these are the only roast potatoes you’ll ever need. The secret? It’s not just about the ingredients—it’s the technique that transforms basic pantry staples into crispy little golden clouds of joy. There’s a bit of science, a touch of patience, and a whole lot of spud love. Once you master the process, you’ll be the go-to roastie guru at every family dinner, Sunday roast, or cheeky midweek treat.

Why this method works

First, size matters. Chunky potatoes mean more surface area for crisping, and we all know that’s the best bit. You’re not just cooking spuds here; you’re building the perfect ratio of fluffy inside to crunchy outside. Then there’s the heavily seasoned boiling water. This is your first chance to add flavor, so don’t skimp—it should taste like the sea. Starting your spuds in cold water ensures even cooking all the way through. Oh, and let’s not forget about steam drying. This step is key for that fluffy texture; trust me, it’s worth the wait.

And the oil? Preheating it in the tray is a game-changer. When the potatoes hit that sizzling hot oil, it’s like magic—it seals the edges and gives you that irresistible crunch. Finally, the ultimate rule: leave your spuds alone! Turning them only once during cooking lets them crisp up without losing their golden crust. Hands off, friends.

Your new roastie ritual

This isn’t just a recipe; it’s a lifestyle. Roast potatoes are the backbone of so many meals. Whether they’re soaking up gravy at Christmas, stealing the show next to a roast chicken, or being devoured straight off the tray (no judgment here), these bad boys never disappoint.

Now, I know some of you might be tempted to reach for goose fat or duck fat for a festive twist. And hey, I’m not mad about it—my Christmas goose fat roasties are over here if you want to give them a go. But honestly, these ultimate roasties need nothing more than the humble trio of potato, salt, and oil to shine.

If you’re the kind of person who loves a bit of food nerding (same), I’ll be sharing a step-by-step guide on my YouTube channel . It’ll cover all the little tips and tricks I’ve picked up over the years, from steaming to crisping, plus a few spud-related bloopers because, well, it’s me. Subscribe now so you don’t miss it.

Roastie variations for every occasion

Feeling festive? Add a sprinkle of flaky sea salt and a crack of black pepper at the end for a touch of sophistication. Or, if you’re in the mood for a twist, toss them with some grated Parmesan and garlic butter straight out of the oven. Whatever vibe you’re going for, this method is your foundation for crispy potato perfection.

So there you have it—the ultimate roast potatoes that don’t need anything fancy to be absolutely incredible. Just spuds, salt, oil, and a little bit of love. What are you waiting for? Go grab some potatoes and get roasting. You can thank me later when everyone’s fighting over the last crispy bit. 🍽️

My top tips summed up to get the perfect roastie 

1. Cut your potatoes into larger chunks for more surface area. This will help them get super crispy. 
2. Heavily season the water when boiling. You want it to taste almost like sea water. This helps with flavour and keeps the nutrients locked in. 
3. Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, anything overground can go straight into boiling water. 
4. ALWAYS steam dry. Drain and leave in the colander with a tea towel over the top for 10-15 mins. The steam helps the potatoes get extra fluffy. 
5. Pre-heat the oil or fat in the tray before you add your spuds. This is very important!
6. Only turn your spuds once halfway through cooking. As temping as it is to want to faff, leave them alone. 

For the Christmas version, you can find my goose fat roasties here. It’s not Christmas unless you hear the word ‘goose’ or ‘turkey’ is it?

FOUR YEARS in the making, and it’s finally happening—the POTATO BOOK is here! Don’t miss out—click here to pre-order your copy now! 🥔🎉