Crispy Roast Potatoes Recipe

Crunchy roast potatoes

  • serves 6
  • Easy

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.


Try these crunchy roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and more roast potato recipes.



  • Maris piper or King Edward potatoes 2kg, peeled and cut to similar size
  • groundnut or rapeseed oil 4 tbsp
  • plain flour 2 tbsp
  • English mustard powder 3 tsp
  • sea salt flakes to serve


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the oil in a solid, shallow roasting tin and put in the oven to heat up. Cook the potatoes in a large pan of boiling water for 5 minutes. Drain well, then shake around in the colander to rough up the edges a bit. Mix the flour and mustard powder, sprinkle over the potatoes and toss to coat. Tip the potatoes carefully into the hot oil and turn them over so each one is coated.

  • Step 2

    Put back in the oven for 50 minutes to 1 hour or until crisp, golden and cooked through (turn them over halfway through). Sprinkle with salt flakes before serving.

Check out our roast potatoes recipes here...

Garlic and rosemary roasties

Nutritional Information

  • Kcals 335
  • Fat 8.6g
  • Carbs 60.7g
  • Fibre 4.4g
  • Protein 7.6g
  • Salt 0.05g