Everyone needs a reliable Easy Roast Potatoes recipe. This guide shows you how to get roasties that are crisp outside, fluffy and creamy inside, and full of flavour.
Will they turn out crisp, golden and delicious? Yes — once you know the straightforward technique.
These roast potatoes are simple and fuss-free when you follow the right steps.
This guide covers the whole process — which potatoes to choose, how to par-boil them, how much oil to use and how to season for the best flavour.
For perfect roasties, less is more. This recipe uses just three basic ingredients — sunflower oil, onion granules and sea salt — for a classic side that works with any meal.
One thing to note: achieving truly crispy roast potatoes takes time. Plan for about 1 hour 30 minutes in total, including roasting. If you’re preparing for a special meal, the make-ahead options described below are a huge help.
Why you’ll love this Easy Roast Potatoes recipe
⭐️ Ideal for preparing ahead for a big dinner
⭐️ Crispy on the outside, fluffy inside
⭐️ Uses simple, inexpensive ingredients
I followed this recipe to the letter for Christmas Day. I used the part-cook option the day before and the roasties were magnificent. I won’t use any other method again.
– Mary McGrory
Sarah’s Notes on the Recipe:
Fun fact: I estimate I’ve roasted over a thousand batches of potatoes — enough practice to offer reliable tips.
Top three pieces of advice:
- Cook them in oil that’s very hot.
- Use the right type of potatoes (see the section below).
- Part-bake them the day before if oven space is tight for a big meal.
Make ahead options
Preparing roast potatoes ahead saves time and reduces stress on the big day. The full recipe includes three make-ahead options:
- Part-roast the night before: finish them on the day for perfectly crisp results.
- Prepare to the oven stage and refrigerate: then roast straight from the fridge.
- Prepare and freeze: freeze before roasting; defrost and roast when needed.
Details for each method are provided in the recipe section below.
Easy Roast Potatoes Ingredients
- Potatoes – Choose floury varieties that roast to fluffy interiors and crisp edges, such as Maris Piper, King Edward or Rooster. Avoid salad or waxy potatoes.
- Sunflower oil – Neutral-flavoured and suitable for high heat. For richer flavour you can use duck, goose fat or beef dripping.
- Onion granules – Adds a subtle savoury note.
- Sea salt – To season effectively.
How to make Roast Potatoes
1. Peel and chop the potatoes, then boil for about 10 minutes until they just start to soften. Drain and allow to dry and cool briefly.
2. Add most of the oil, onion granules and salt to the potatoes in a pan. Put the lid on and give them a good shake so they’re evenly coated.
3. Heat a tray with 60ml of oil in a preheated oven until very hot. Carefully add the potatoes so they sizzle, toss to coat and roast.
4. Roast for about 1 hour to 1 hour 15 minutes until golden and crispy all over. If making ahead, follow the part-bake instructions below.
Hint: Don’t par-boil too long or the potatoes will fall apart. They should be slightly tender but still offer resistance when pierced with a knife.
Choosing the right potato
The potato variety matters. Use floury types that roast to a fluffy interior and crisp exterior, like Maris Piper, King Edward or Rooster. Waxy salad potatoes will dry out and won’t give the same texture.
Recipe Tips
Shape
Cutting potatoes lengthways gives a larger flat surface that crisps nicely.
Timings
When juggling a large roast dinner, your potatoes may take longer in the oven. Watch them and adjust time as needed.
Disposable trays
For big events, disposable foil trays can be convenient for transport and cleaning up.
More potato recipes…
Side Dishes
Boulangère Potatoes
Side Dishes
Parmentier Potatoes {with Garlic and Herbs}
Side Dishes
Smashed Potatoes
Side Dishes
Dauphinoise Potatoes
FAQs
Sunflower oil is my preference because it’s neutral and withstands very high heat. Duck or goose fat give more flavour if you prefer a richer taste.
Roast potatoes pair with roast dinners, Yorkshire puddings and a wide range of meats or vegetarian mains—essentially any classic roast-style meal.
Freeze them after preparing to the roast-ready stage (before roasting) for best results. Defrost overnight in the fridge and roast as normal. Leftover cooked roasties can also be frozen and reheated, though texture may change slightly.
Yes. Par-boiling gives a soft interior while allowing the edges to crisp during roasting. Skipping this step leads to uneven texture and longer cooking time.
Yes. Potatoes and the ingredients in this recipe are naturally gluten free.
No. For the crispiest results it’s best to use the hot metal tray directly so the potatoes can colour against the pan.
Yes. Air fryer methods work well—adjust times and temperature for your appliance and follow an air fryer roast potato method.
Please let me know how your roast potatoes turn out and rate the recipe if you like it.
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Roast Potatoes {Best Ever Easy Recipe!}
Ingredients
- 1.5 kg (3.3 lb) white potatoes (Maris Piper or King Edward), peeled and halved or cut into thirds
- 150 ml (0.75 cups) sunflower oil
- 1 tbsp onion granules
- 1/2 tsp sea salt
Instructions
HOW TO MAKE IN REAL TIME:
- Preheat oven to 200℃/400°F fan (220℃/425°F conventional) or Gas Mark 7.
- Place potatoes in cold salted water, cover, bring to the boil and cook for about 10 minutes until just starting to soften.
- Meanwhile, pour 60ml (about 4 tablespoons) of the oil into a large roasting tray and place it in the oven to heat until very hot.
- Drain the potatoes and return them to the pan to dry for about 5 minutes.
- Add the remaining oil, onion granules and sea salt to the potatoes. Put the lid on and shake well to coat.
- Carefully tip the potatoes into the hot oil. They should sizzle as they hit the tray. Toss quickly to coat and roast for about 1 hour to 1 hour 15 minutes until golden and crispy all over.
OPTIONS IF YOU’RE MAKING AHEAD…
The day before (WITH part-baking)
- Follow the method above but bake for 45–60 minutes so they’re nearly done but not fully crisp. Cool, cover and refrigerate overnight. To finish, roast 15–30 minutes until golden and crispy.
The day before (WITHOUT part-baking)
- Complete steps up to coating the potatoes (do not heat the oil in the tray). Cool, cover and refrigerate. When ready to serve, heat the tray and finish as in the method.
Making ahead TO FREEZE (no part-bake)
- Follow the method up to coating the potatoes (do not heat the oil in the tray). Place potatoes on a baking paper-lined tray without touching and freeze uncovered for at least 1 hour. Transfer to a freezer-safe container for up to 1 month. Defrost overnight in the fridge, heat the tray oil and roast as usual.
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Notes
- If potatoes are taken straight from the fridge they may need a little longer in the oven to crisp up.
- When boiling, smaller pieces may take less than 10 minutes — avoid overcooking so they don’t fall apart.
- In the US, Russet Burbank are a good substitute for Maris Piper.
Shape: Cutting lengthways gives a larger flat surface that crisps well.
Servings: This recipe serves roughly 6 people, depending on portions.
Nutrition
Nutrition information is an approximation and is per portion unless stated otherwise.
Additional Info
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This post was originally published on November 28th, 2022. It was updated on September 24th, 2025 to add step-by-step videos.