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Perfect Roast Potatoes


fluffy, crunchy roast potatoes

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Rate this recipe 3.6/5 (97 Votes)


  • 1.5kg potatoes
  • 1 tbsp (dry) semolina
  • 1 x 320g jar goose fat (or use oil)


servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 80mins
Cost Budget Friendly


Step 1

Preheat the oven to the hottest possible temperature (250 °C if possible)

Peel the potatoes, and cut in half or quarters.

Place the potatoes into salted cold water in a saucepan, and bring them to a boil for four minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan.

Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well so they are lightly roughed up at the edges, helps with the crunch later.

Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking.

If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute.

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

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