Looking for the best roast potatoes recipe for your Christmas dinner? We have plenty of ideas for oven roasted potatoes, from goose fat roasties to schnitzel roast potatoes, and unique pull-apart potatoes.
We also have an expert guide to how to make the best roast potatoes so you will boast the best roasties at Christmas.
Firstly, how do you make the best roast potatoes?
What potatoes to use for roast potatoes
The best potatoes for roasties are floury – look for King Edward, Maris Piper or Cara. These potato varieties will cook to a crisp, crunchy exterior but stay nice and fluffy inside. Peel and cut them into even sized pieces – not too big as they will take longer to cook and dry out – think golf ball size for reference. 2kg of potatoes will feed six people.
How to make crisp roast potatoes
Parboiling starts the cooking process and means that you can finish roasting in a shorter time. It also gives you rougher edges which means extra crispy bits. Drop the prepared spuds in boiling, generously salted water and bring back to a simmer. Cook for five minutes then tip into a colander. Drop a tea towel over the top of the colander and leave for about 3 minutes to dry and cool slightly (the tea towel will absorb the steam). Gently shake them around in the colander to rough up the edges. At this point you can also add a sprinkle of flour or mustard powder and toss to coat (this helps the outside go crunchier too).
What fat to use for roast potatoes
You can roast potatoes in duck fat, goose fat, beef dripping or oil (sunflower, rapeseed or groundnut). All of these fats have a high smoking point so won’t burn when you roast at high temperature. Make sure you have the oven at the correct temp (usually 220C/fan 200C/gas 7) and heat the fat in the tin in the oven for 10 minutes before adding the parboiled spuds. Once in the tin, turn the potatoes in the fat so they are coated before they go back in the oven to roast. When choosing a tin use one that isn’t too deep as this will stop the oven heat getting to the potatoes and they will take longer to brown. Add a large knob of butter to the tin for the last 10-15 minutes of cooking to get a really golden colour.
Flavouring roast potatoes
Woody herbs like rosemary and thyme work really well – add whole sprigs to the tin then sprinkle with freshly chopped before serving. Add whole unpeeled cloves of garlic to the tin and roast alongside – the garlic will become a purée that can be squeezed out afterwards. Sea salt gives a lovely crunch to roast potatoes and you can experiment with flavoured varieties like smoked salt or truffle salt. Try sprinkling with parmesan for an extra cheesy crunch or grate over some lemon zest for a bit of zing.
Roast potatoes recipes
These roast potatoes can be made, covered and kept in the fridge for up to 48 hours. And they really are as good as they sound. Why not give them a go this Christmas?
These pull-apart roasties take roast potatoes to the next level, ideal to spruce up your Sunday roast or Christmas dinner with something a bit different.
Thought roast potatoes couldn’t get any better? Once you learn to add butter for extra crunch, you’ll never go back. Our ultimate crispy roast potatoes make the best side dish for Christmas.
Our duck fat hasselback potatoes are the perfect side dish to make your Christmas dinner a bit different. Rich, golden and immensely tasty – duck fat elevates everyday ingredients into something very special. Fat from any well-reared animal is a resource to be savoured and, if you render your own, it costs next to nothing.
This recipe makes creating the perfect roast potato child’s play. Goose fat, English mustard and semolina are the key for making these perfectly crisp roast potatoes.
Roast potatoes are always a crowd pleaser, and these little olive oil roasties sprinkled with rosemary are a guaranteed way to get crisp, moreish potatoes ready in an hour.
These might be our best-ever roasties. Crunchy and golden on the outside and fluffy in the middle, this classic side dish is a must for a Sunday roast or Christmas dinner.
Our easy recipe for hasselback potatoes is an easy way to spruce up your roast potatoes over the festive season. The dill and lemon crumbs add zest and texture.
Other potato recipes for Christmas
Looking for an easy potato recipe? Check out these super crispy, buttery garlic smashed new potatoes, a perfect side dish for Christmas dinner.
Impress guests with these super crispy thinly sliced potatoes. These chips are pressed, baked and then deep-fried until golden for ultimate crunch. This recipe comes from chef Scott Hallsworth’s new restaurant, Freak Scene in Soho.
Looking for alternative roast potatoes to serve over the festive season? Check out this brilliant get-ahead recipe, inspired by those perfectly portioned potato stacks served in restaurants. All the fiddly work is done ahead, then you simply need to roast at a high heat to achieve meltingly tender, burnished golden potatoes.
Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. What’s even better, is that you can cook and eat this now, or freeze ahead to have ready when you need it.
A simple way to add potatoes to your Christmas lunch. Small new season potatoes need simple treatment – cooking them in a bag infuses the potatoes with all the herby, buttery flavours. Perfect as a side with fresh or smoked fish, roasts, ham, or with a simple green salad.
Spice up your potato side dishes with these spiced mustard seed potatoes. The recipe is really easy to follow but packs in a lot of flavour. They’re perfect for any occasion.
Make perfect mashed potato from scratch. We suggest offering mashed potatoes AND roast potatoes for Christmas lunch. But bangers and a rich onion gravy are the perfect accompaniment to this indulgent side dish.
Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced, baked celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make any spread over the festive season more indulgent. You can make the gratin ahead and reheat it when you are ready to serve the rest of your meal.
olive magazine podcast ep78 – Christmas condiments, fancy brunches and our foodie guide to eating and drinking in central London
This week on the olive magazine podcast we talk Christmas condiments, the rise and rise of fancy brunches, and where to grab the best food and drink in central London while Christmas shopping.