Wondering how to make roast potatoes crispy without goose fat? This easy method produces golden, crunchy roasties with fluffy centres every single time, using the best oil for roast potatoes and a few simple tricks.
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Post updated September 2026
These roast potatoes are ideal for Sunday roasts all year round and pair beautifully with Roast Pork with Crispy Crackling or Honey Roast Parsnips.
Why These Roast Potatoes Are So Crispy
The crispiness comes from three key steps:
- Parboiling the potatoes so the edges soften
- Shaking the pan to rough up the outsides
- Using the right fat and a hot oven
Rough edges = more surface area = more crunch. This is the biggest difference between average roast potatoes and truly crispy ones.
Best Oil for Roast Potatoes
The oil you choose makes a huge difference. For the crispiest results, use:
Crisp ’n Dry (the block, NOT the oil) — this gives the best crunch and colour without burning.
If you can’t get Crisp ’n Dry, the next best options are:
- Goose fat — rich flavour, excellent crispiness
- Beef dripping — very crispy, savoury flavour
- Vegetable oil — reliable and neutral
Avoid olive oil — it burns too quickly at high temperatures.
Duck or Goose Fat?
If you're choosing between the two, goose fat is usually the better option for roast potatoes. It produces wonderfully crisp potatoes with a rich flavour and an even golden colour.
Duck fat also works well but tends to colour the potatoes more quickly, which can sometimes make them look darker than they actually are.
Best Oven Temperature for Crispy Roast Potatoes
Preheat your oven to 220°C (200°C fan) / 425°F / Gas 7.
The oven needs to be hot enough to crisp the edges without burning the potatoes before they’re cooked through.
How to Make Crispy Roast Potatoes
Full details are in the printable recipe card below.
- Peel & cut potatoes into even pieces.
- Parboil for 10 minutes in salted water.
- Drain & shake the pan to rough up the edges.
- Heat your fat in a roasting pan until very hot.
- Coat potatoes in the hot fat.
- Roast for 50–60 minutes, turning once or twice.
Tips for Perfect Roast Potatoes
- Don’t overcrowd the roasting pan — space = crispiness.
- Turn the potatoes only once or twice.
- Let the fat get properly hot before adding the potatoes.
- Use a non-stick roasting pan for best results.
❓FAQ
Why aren’t my roast potatoes crispy?
Usually because the oven isn’t hot enough, the potatoes weren’t shaken to rough up the edges, or the pan was overcrowded.
Should I boil or parboil potatoes for roasting?
Parboil the potatoes for about 10 minutes before roasting. This softens the outside so it crisps up beautifully in the oven while keeping the centres fluffy.
What oil is best for roast potatoes?
Crisp ’n Dry (the block) is my preferred choice, but goose fat, beef dripping and vegetable oil all produce excellent crispy roast potatoes.
How do you get roast potatoes really crispy?
For extra crispy roast potatoes, parboil them first, shake them to rough up the edges, then roast in hot fat until golden and crunchy. Avoid overcrowding the tray and turn them once or twice during cooking.
Why do my roast potatoes go soggy?
Too much moisture, not enough space in the pan, or the oven temperature is too low.
Serving Suggestions
These roast potatoes are perfect with:
Storage & Reheating
Roast potatoes are best eaten fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in a hot oven (200°C/180°C fan) for 10–15 minutes to crisp them back up.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Perfect Crispy Roast Potatoes
Perfect crispy roast potatoes made with the right fat and a simple method for guaranteed crunch every time.
Ingredients
- Floury potatoes (Maris Piper or King Edward; Maris Piper preferred)
- Crisp ’n Dry block (solid fat, not the oil version)
Instructions
- Parboil the potatoes: Peel the potatoes and cut them into large, evenly sized chunks. Put them in a saucepan with cold salted water and bring to a boil. Let them cook for about 10 minutes, until the edges start to soften, but the potatoes still hold their shape.
- Rough up the edges: Drain well. With the lid on, give the pan a few firm but gentle shakes to rough up the outsides — this is what makes them extra crispy. Remove the lid and let the potatoes steam‑dry on the stovetop.
- Heat the oven and fat: Preheat the oven to 220°C (200°C fan) / 425°F. Put the Crisp ’n Dry into a non‑stick roasting pan and heat it in the oven until very hot.
- Coat the potatoes: Carefully add the potatoes to the hot fat and turn them so they’re well coated, spooning the hot fat over them as needed.
- Roast until crispy: Roast for 50–60 minutes, turning once or twice and basting with the hot fat. Cook until golden, crunchy and crisp all over. If they need longer, let them go — good roast potatoes can’t be rushed.
Notes
Use a 4–5 cm slice of Crisp ’n Dry (block).
Maris Piper potatoes work best.
Shake the pan after draining to rough up the edges.
Don’t overcrowd the roasting pan.
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