The method
- Parboil in salted water until edges soften.
- Steam-dry for 5 minutes (dry surface = crisp).
- Rough up by shaking in the pot.
- Hot fat in a tray (preheat in the oven).
- Roast at high heat, turning once or twice.
Pro tip: A dusting of semolina (or flour) after roughing up adds extra crunch.
Fat options (choose your vibe)
- Beef dripping / goose fat: classic and rich.
- Olive oil: lighter, still crisp if the tray is hot.
- Vegetable oil: neutral and reliable.
Timing with the roast
Potatoes need space and high heat. If your meat is roasting at a lower temp, let the meat rest and crank the oven for roasties + Yorkshires.
Wellness note: the trick isn’t “no roasties” — it’s mindful portioning and adding more veg. Keep the joy.
Common mistakes
- Tray not hot
- Potatoes too wet
- Overcrowding
- Not enough salt