How to make the BEST crispy roast potatoes. This is the ultimate recipe for roasties, and the secret lies in choosing the right oil.
*Post updated September 2025
Golden and crunchy on the outside, soft and fluffy on the inside. You'll be pleased to know it's actually, really very simple. Nothing tricky or fancy.
There's no need to buy any special kitchenware, although you will need a decent non-stick roasting dish. 😉
No air fryer, no flour, and no fancy goose or duck fat involved!
Yesterday, I posted a picture on Facebook and Instagram that I took with my phone, and it got such an amazing response that I decided to share my secret.
I've been using my ScanPan for nearly 10 years now, cooking with it every Sunday and several times during the week, and I still absolutely love it.
What oven temperature is needed to roast potatoes?
You need to preheat your oven to 220°C (200° fan) or 425°F/Gas7
To make crispy roast potatoes, the temperature of the oven needs to be hot, but if it's too hot, the potatoes will burn before they cook. 😨
If the oven temperature is too cold, your potatoes will not be crispy.
Which oil to use
I use Crisp 'N Dry - the block, NOT the oil version.
Anyway, without further ado, here's my secret to perfectly crispy roast potatoes; every time.
No fuss, nothing tricky at all involved. Remember, nobody likes a soggy, bland-looking roast potato!
Give this a go and do let me know how it went in the comments below.
Use the Crisp 'n Dry block, not the oil version.
Duck or goose fat - which is better?
Using duck fat makes roast potatoes quite dark in colour, and they tend to look burnt. I recommend goose fat. It's the way to go if you can't get Crisp 'n' Dry.
How to make them - full details are in the printable recipe card below 😉
Place the peeled potatoes in a large saucepan filled with cold salted water. Partially cover with a lid, bring to a boil, cook for about 10 minutes, and then drain them well.
With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes.
The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast. This is the key to success! 😉
Add the oil to a non-stick roasting pan. Put the pan into the oven for a couple of minutes to melt.
Carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
After about 20 minutes, turn them over and baste them again with the hot fat.
Continue to roast them until they're golden and crispy. Try to move them only once or twice during cooking; otherwise, the edges won't go crisp and brown up.
They will take about 50 minutes to an hour (in total) to cook - if they take longer, then so they do, you can't rush good food!
Here are some more potato recipes you might like.
All you need now is Roast Pork with Crispy Crackling!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Crispy Roast Potatoes Recipe
Use around a 4-5 cm slice from a block of Crisp 'N Dry.
Ingredients
- A floury variety of potatoes, such as Maris Piper potatoes or King Edward, as many as you fancy - personally, I prefer Maris Piper
- Crisp 'n Dry block - not the oil version
Instructions
- Peel the potatoes and cut them into pieces large enough for two or three bites; any less and they will be all crust and no spud.
- Place the potatoes in a large saucepan filled with cold salted water (not hot). Adjust the salt to your taste - I usually go with a generous tablespoon.
- Now, partially cover with a lid, bring to a boil, and let them cook for about 10 minutes. Be careful not to overcook them, or you'll end up with mush.
- Drain well. With a lid on the pan, take the pan of potatoes in both hands and give it a couple of good but gentle shakes. The idea is to fluff the edges of the spuds up so that they become crisp and frilly as they roast; this is the key to success.
- Remove the lid and place the pan on a cool section of the stovetop to let the potatoes dry out.
- Add the Crisp 'N Dry to your non-stick roasting pan. Put the pan into the oven for a couple of minutes to heat.
- Now carefully put the potatoes into the hot fat and turn them until they're well covered, spooning over the hot fat as you turn them.
- After about 20 minutes, turn them over and baste them again with the hot fat. Continue to roast them until they're golden and crispy. Try to move them only once or twice during cooking; otherwise, the edges won't go crisp and brown.
- They'll take around 50 minutes to an hour to cook in total – and if they take longer, so be it; you can't rush good food!
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Jan