There’s something a bit magical about roast potatoes done right, isn’t there? When the tray comes out of the oven and you hear that little sizzle — crisp edges, fluffy middle, the smell of Sunday dinner in the air — suddenly everyone’s in the kitchen pretending to “help.”
James Martin’s version is bold and unapologetically classic. No rosemary twigs or garlic cloves cluttering the tray — just proper potatoes, hot fat, and a bit of salt. I made these once for a midweek dinner and the silence at the table said it all. Crispy, golden perfection, and no leftovers in sight. They’re the kind of potatoes that make you forget the main course even exists.
Why You’ll Love It
- Crispy outside, fluffy inside – The holy grail of roasties. Every time.
- No complicated ingredients – Just a few pantry staples and one good spud.
- Ridiculously easy – Like… easier than boiling pasta, genuinely.
- Perfect with anything – Roast chicken, steak, sausages, or just dipped in mayo.
- Smells like a pub lunch on a cold day – Which, frankly, is reason enough.
- Freeze-friendly – Reheat leftovers in an air fryer for instant joy.
Ingredients
- 10 large King Edward potatoes, peeled and chopped into big chunks
- 50g (1¾oz) lard, dripping, or vegetable oil
- 2 generous pinches of sea salt
How to Make It
Boil to just-the-right softness:
Bring a big pot of salted water to a gentle boil. Add your chopped potatoes and simmer for 4–5 minutes — just until the edges start to soften. Don’t overdo it or they’ll fall apart later.
Rough them up a bit:
Drain the potatoes well, then toss them around in a sieve or back in the dry pot. Give them a good shake to scuff up the outsides — that’s what turns into crispy gold later.
Get the fat smoking hot:
Preheat your oven to 200°C (180°C fan). Add the lard or oil to a large roasting tray and place it on the top shelf to heat until it’s shimmering hot. This bit matters — cold fat = soggy sadness.
Sizzle and toss:
Carefully (use tongs or a slotted spoon!) add the potatoes to the hot fat. You want to hear them sizzle. Turn them so they’re coated evenly, sprinkle with salt, and roast for 30 minutes.
Flip and finish strong:
After 30 minutes, flip the potatoes to expose new edges and roast for another 20–30 minutes. They should be deeply golden, crisp, and smell like the best roast you’ve ever had.
Serve with whatever you’ve got — or nothing at all:
Honestly, they don’t even need a main course. Just serve them hot, maybe with a dollop of mustard or gravy if you’re feeling generous.
Common Mistakes and How to Dodge Them
“They turned out mushy…”
You boiled too long. 4–5 minutes is enough — you want just the edges to soften, not the whole thing falling apart.
“They didn’t crisp up.”
Your fat wasn’t hot enough. It has to be sizzling when the potatoes go in. Give it at least 10 minutes in the oven first.
“They stuck to the tray!”
Too little fat, or the tray wasn’t hot enough. Use more than you think and make sure it’s piping.
“They were a bit bland.”
Be generous with the salt. These are meant to be bold and savoury — under-seasoned roasties are a crime.
Storage and Reheating
Fridge:
Store leftovers in a sealed container for up to 4 days. Let them cool completely before popping them in.
Freezer:
Freeze on a tray first, then bag them up once solid. Keeps for up to 4 months. Thaw in the fridge or go straight to reheating.
To reheat:
- Oven: 400°F (200°C) for 10–15 minutes, uncovered.
- Microwave: Okay for a quick fix, but they’ll be soft.
- Air fryer: Best option — 4 minutes at 200°C and they’re good as new.
Frequently Asked Questions
What’s the best fat to use?
James loves lard or dripping — they give that deep, savoury flavour. But vegetable oil works fine if you’re keeping it veggie.
Can I parboil the potatoes ahead of time?
Yes! Do it the day before, let them dry out in the fridge — they’ll crisp up even more when roasted.
Can I use a different type of potato?
Maris Piper or Desiree are great backups, but King Edward is the classic for a reason: fluffy inside, golden outside.
How big should I cut them?
Think golf ball size. Too small and they’ll dry out, too big and the inside won’t cook in time.
Nutrition Facts (Per Serving):
Calories: 180 kcal
Fat: 8.6g
Carbs: 23g
Protein: 2.7g
Sugar: 1.7g
Sodium: 501mg
Try More James Martin Recipes:
James Martin Roast Potatoes
Description
Golden, crispy-edged roast potatoes with soft, fluffy centres — the perfect side dish, done the James Martin way with rich lard and a proper oven blast.
Ingredients
Instructions
- Boil potatoes in salted water for 4–5 minutes.
- Drain and shake to rough up edges.
- Preheat oven to 200°C; heat fat in tray until hot.
- Add potatoes to hot fat, toss to coat.
- Roast for 30 minutes, flip, then roast another 20–30 minutes until golden.
- Serve hot, crisp, and proud.
Notes
- Use King Edward potatoes for the best fluff-to-crunch ratio.
- Preheat the fat — don’t skip this!
- Shake the potatoes well after draining to create crispy bits.
- Salt generously for full flavour.