Perfect Roast Potatoes

If you want to make perfect roast potatoes—golden, crispy on the outside and soft, fluffy inside—Delia has the ultimate method that never fails.

The key? Start with the right kit: a sturdy, heavy-duty roasting tray. Anything flimsy that bends under high heat just won’t cut it.

Here’s how to do it step by step:

1.  Preheat and prepare the tray – Pop about 50g of fat into your roasting tray. The secret is to match the fat to what you're serving. Slide the tray into the oven while it heats up to 200°C (Gas Mark 6). This way, the fat gets sizzling hot.

2. Prepare the potatoes – Take 900g of Desiree potatoes. Keep the small ones whole and cut the larger ones in half. Steam them gently for about 10 minutes, then drain well. This amount is perfect for serving 4 people.

3. Fluff them up – Put the drained potatoes back into the pan, pop on the lid, and—wearing an oven glove—give the pan a vigorous shake. This roughs up the edges so they crisp beautifully later. Delia recommends turning the pan upside down and give it an extra shake to catch the ones on top.

4. Get everything smoking hot – Place your tray (with the hot fat) directly on the hob over a medium heat. This keeps it sizzling hot—another reason why you need a solid roasting tray.

5. Into the fat they go – Using a long-handled spoon, add the potatoes to the hot fat as quickly as possible. Use a fork and flip them so they’re coated in the hot fat.

6. Roast to perfection – Slide the tray back into the oven on a high shelf and leave the potatoes for 50 minutes to 1 hour, or until they’re golden brown.

Perfect roast potaotes should be very crunchy, crisp on the outside and soft, with a soft fluffy middle when you cut into them. When you tap the outside it should sound crips. Don’t ever cover them or they won't stay crisp. Just sprinkle with a little salt and serve right away for the ultimate side dish to any Sunday roast.