This yummy version is courtesy of our own Fran Warde. It partners well with her Roast Leg of Lamb with Oregano, Garlic and Anchovy . Give it a try at your next Sunday Roast.


How to Make Roast Potatoes


  • 1.5kg floury potatoes, e.g. Maris Piper
  • Goose fat, olive oil or sunflower oil
  • 40g butter
  • Sea salt 
Serves 6

Takes 2 hours


  1. Peel the potatoes, cut into even-sized pieces and place into a pan of cold water; cover and bring to the boil, then reduce heat to a simmer for 8 minutes
  2. Select a roasting pan large enough to hold the potatoes in a single layer and not overcrowded; add enough of your chosen fat or oil to cover the base of the pan approx 5mm deep; place in the oven to heat
  3. Drain the potatoes and return them to the pan on a low heat and gently toss to expel excess moisture—they should steam
  4. Remove roasting pan from the oven and carefully place potatoes into the hot oil; baste all over
  5. Return to the oven and roast for 1 hour turning every 20 minutes

BK Tips

  • Experiment by adding fresh herbs such as rosemary, parsley or garlic