With a crispy golden exterior and fluffy texture, these roast potatoes are prepared the traditional British way (without skins and par-boiled before roasting) and are really easy to make. Naturally vegan and the perfect side dish! There are few things in life better than a roast potato (although maybe a hasselback potato would come in close second.) But when I moved to Canada, I remember being surprised to learn that the fluffy-on-the-inside, crispy-on-the-outside golden nuggets I’d grown up with in the UK didn’t exist here. Instead, North Americans generally make roasties by cutting up potatoes (with the skin on) and just roasting them in the oven from raw. And of course there’s nothing wrong with this at all, but as someone who is potato-OBSESSED, I would argue that isn’t a true roast potato. When made using the British cooking process in this fool-proof recipe, roast potatoes have a crunchy, golden skin and a deeply fluffy inside. Serve them with gravy and a few side dishes , or go the whole way and make an English-style Sunday roast dinner with a nut loaf , stuffing , roasted carrots , Yorkshire puddings and steamed veg. Perfect for Christmas dinner or any time you want something delicious and comforting. Why roast potatoes cooked the British way are best Bold statement I know. Here’s why I think the British way is the best: It gives the crispiest roast potatoes – By removing the skins then shaking potatoes after parboiling, the fat soaks into them and you end up with roasties that have a deliciously crunchy outside. They’re SO fluffy – I’m not exactly sure why, but I think the combination of peeling the potatoes then parboiling allows moisture to escape while they’re cooking, stopping them from going mushy inside. Love what you see? Get my once-monthly newsletter with my latest recipes straight to your inbox! Yes, I agree to the processing of my personal data to receive email marketing. /* real people should not fill this in and expect good things – do not remove this or risk form bot signups */ Leave this field empty if you’re human: Are English roast potatoes vegan? Not always. Traditionally, people have used duck fat, goose fat or other animal fats to make roast potatoes, so they’re not always suitable for those following a plant-based diet. Nowadays, most people use some kind of oil for roasting potatoes, whether that’s olive, vegetable or avocado, so they’re often vegan. 2 simple ingredients Potatoes – I like using Yukon Golds (see note below). Use larger potatoes to make peeling them simpler! Oil – Avocado oil is my go-to option. Feel free to use your favourite unflavoured olive or vegetable oil (be sure to use one that is stable at a high temperature). Which potatoes are best for roasting? In my opinion, here in Canada Yukon Gold potatoes are the best for roasting, because they fall right in the middle of the waxy-starchy spectrum and they’re a creamy potato. Although Russet potatoes and red potatoes will work, they tend to be starchy and end up with a less creamy center than roasted Yukon potatoes. Likewise, if you use potatoes that are too waxy, they won’t fluff on the inside. If you’re in a different country, aim for a potato that sits halfway between waxy and starchy. How to make British roast potatoes Heat oven to 350℉/175℃. Peel potatoes, then cut into roughly 2-inch pieces (usually quartered or halved, depending on size of potatoes). Place in a large pan and cover with water. Bring to a boil on high heat, then reduce heat and simmer potatoes for 10 minutes, until just getting soft. While cooking potatoes, add oil to a large roasting pan or baking sheet and place in oven to heat for a few minutes. Drain spuds, then place back into pot and give them a good shake for a few seconds, to fluff up the edges of the potatoes. Add to baking sheet in a single layer and toss in hot fat until well covered. Roast in hot oven for 25 minutes until edges are just starting to turn golden. Flip potatoes with spatula and roast another 25 minutes until golden all over. Serve with gravy, and your favourite main and/or side dishes! Expert tips Be sure to fluff! Don’t skip shaking potatoes in the pan after parboiling and draining – it makes their edges fluffy and means you’ll get crispy roast potatoes. Don’t overboil. This can lead to mushy potatoes that fall apart when you roast them. They’ll still taste delicious, but they won’t hold their shape so well. Storage When cooled, store any leftover roast potatoes in an airtight container in the fridge for up to 5 days. Can you eat cold roast potatoes? Yes! In fact, cold roast potatoes dipped in vegan gravy are one of my favourite things. How to reheat roast potatoes? Preheat oven to 400°F/205°C and spread potatoes on a baking sheet. Cover in foil (to stop them drying out) and reheat for about 15 minutes until hot all the way through. Can you freeze roast potatoes? Technically you can freeze roast potatoes, but I don’t recommend it. The texture is never the same and they really much better enjoyed fresh! Variations Roasted potatoes with rosemary – Add ½-1 teaspoon dried or fresh rosemary to potatoes before roasting for an aromatic flavour. Herb roasted
