Traditional Roast Potatoes: Crispy, Fluffy, Perfect Every Time

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: oregano

Dried herbs are often more accessible and cost-effective.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: sage

Dried thyme is easier to store and use.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can add heat without the cost of specialty paprika.

Peel the potatoes and cut them into 3 to 4 cm (1 and 1/4 to 1 and 1/2 inch) pieces.

Rinse the cut potatoes and cover them with cold water in a pan.

Add 1/2 teaspoon of salt to the water and bring it to a boil on the stove.

Once boiling, reduce the heat and let the potatoes slowly boil for 7 minutes.

Preheat the oven to 200°C (390°F or gas mark 6).

Place Wagu beef dripping in a deep roasting tin and put it in the oven to heat for about 5 minutes until slightly smoking.

After 7 minutes, drain the potatoes in a colander and gently shake them to roughen up the edges.

Let the potatoes cool slightly while the fat heats up.

Carefully tip the potatoes into the hot fat and gently turn them with forks to coat them in the fat.

Season the potatoes with sea salt and black pepper.

Place the potatoes in the hot oven and set a timer for 45 minutes.

After 45 minutes, check the potatoes; if you want them darker, leave them in for an extra 10 minutes.

Transfer the roast potatoes to a paper towel lined plate to soak up excess fat.

After a couple of minutes, transfer the potatoes to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level: