The benchmark roast potato: crisp, shatteringly golden on the outside and fluffy within. Maris Pipers are par-boiled until their edges begin to roughen, then tossed in hot goose fat with flaked sea salt, black pepper, rosemary, and bruised garlic before a long, high roast. The result is deeply savoury and richly flavoured — the kind of potato that anchors a Sunday table.
1,200g
3piece
2piece
2litre
1tsp
80g
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,200g | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2litre | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 80g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 0.5tsp | — | — |
Turn the oven to 220 °C and allow it to come fully up to temperature.
Peel the potatoes, removing all skin and any eyes, and set them on the board.
Maris Piper potatoes · 1,200 g
Cut each potato into large, roughly equal chunks of about 4–5 cm so they roast evenly.
Tip the potato chunks into the large saucepan.
Peel the garlic cloves, removing the papery skin.
Garlic clove · 3 pieceLay each peeled garlic clove flat on the board and press down firmly with the flat of the knife to bruise and crack it open.
Strip the needles from the rosemary sprigs and chop them finely on the board.
Fresh rosemary sprigs · 2 piecePour in enough cold water to cover the potatoes completely.
Cold water · 2 litreAdd the salt to the water in the pan.
Salt · 1 tspPlace the pan over high heat and bring the water to a rolling boil.
Reduce the heat to a steady simmer and cook the potatoes until their edges just begin to look rough and fluffy but the centres are not yet fully tender, about 8–9 minutes.
Spoon the goose fat into the roasting tin.
Goose fat · 80 g
Slide a large roasting tin (about 30 × 40 cm, so the potatoes fit in one layer) into the oven and heat until the fat is shimmering and very hot, about 5 minutes.
Pour the parboiled potatoes into the colander set in the sink and drain them thoroughly.
Tip the drained potatoes back into the empty saucepan.
Set the saucepan over low heat for 30 seconds to drive off any remaining surface moisture from the potatoes.
Put the lid on the saucepan and shake it vigorously so the potatoes bash against each other and the sides, roughening and fluffing up their surfaces.
Using oven gloves, carefully remove the roasting tin from the oven.
Tip the roughened potatoes straight into the roasting tin with the hot fat.
Turn the potatoes quickly in the hot fat using tongs, ensuring every cut surface is thoroughly coated.
Scatter the flaked sea salt evenly over the fat-coated potatoes.
Flaked sea salt · 1 tspShake the black pepper evenly over the potatoes.
Ground black pepper · 0.5 tspScatter the chopped rosemary over the seasoned potatoes and tuck the bruised garlic cloves underneath them so they do not burn.
Turn everything together once more with the tongs so the rosemary and garlic are distributed amongst the potatoes.
Return the roasting tin to the oven and roast undisturbed for 20 minutes until the undersides are beginning to turn golden and crisp.
Using oven gloves, carefully remove the roasting tin from the oven.
Using tongs, turn each potato onto a fresh cut surface so every side has a chance to crisp up.
Return the tin to the oven and roast for a further 20 minutes until deep golden all over.
Using oven gloves, carefully remove the roasting tin from the oven.
Return the tin to the oven for a final 5 minutes to make the crusts shatteringly crisp and deeply golden.
Using oven gloves, remove the roasting tin from the oven.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and allow it to come fully up to temperature.⏱ 15 min |
| 2 | 1,200 g | | Peel the potatoes, removing all skin and any eyes, and set them on the board.⏱ 3 minResultPeeled maris piper potatoes |
| 3 | Peeled maris piper potatoesstep 2 | | Cut each potato into large, roughly equal chunks of about 4–5 cm so they roast evenly.⏱ 2 minResultChunked maris piper potatoes |
| 4 | Chunked maris piper potatoesstep 3 | | Tip the potato chunks into the large saucepan.⏱ 1 minResultChunked maris piper potatoes |
| 5 | 3 piece | | Peel the garlic cloves, removing the papery skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Lay each peeled garlic clove flat on the board and press down firmly with the flat of the knife to bruise and crack it open.⏱ 1 minResultBruised garlic clovesused in step 23 |
| 7 | 2 piece | | Strip the needles from the rosemary sprigs and chop them finely on the board.⏱ 2 minResultChopped rosemaryused in step 23 |
| 8 | 2 litre | | Pour in enough cold water to cover the potatoes completely.⏱ 1 minResultChunked maris piper potatoes and cold water |
| 9 | 1 tsp | | Add the salt to the water in the pan.⏱ 30sResultSalted potato water |
| 10 | — | | Place the pan over high heat and bring the water to a rolling boil.⏱ 8 minResultBoiling potatoes |
| 11 | — | | Reduce the heat to a steady simmer and cook the potatoes until their edges just begin to look rough and fluffy but the centres are not yet fully tender, about 8–9 minutes.⏱ 9 minResultParboiled potatoesused in step 14 |
| 12 | 80 g | | Spoon the goose fat into the roasting tin.⏱ 1 minResultGoose fat |
| 13 | — | | Slide a large roasting tin (about 30 × 40 cm, so the potatoes fit in one layer) into the oven and heat until the fat is shimmering and very hot, about 5 minutes.⏱ 5 minResultGoose fat |
| 14 | Parboiled potatoesstep 11 | | Pour the parboiled potatoes into the colander set in the sink and drain them thoroughly.⏱ 1 minResultDrained maris piper potatoes |
| 15 | Drained maris piper potatoesstep 14 | | Tip the drained potatoes back into the empty saucepan.⏱ 1 minResultDrained maris piper potatoes |
| 16 | — | | Set the saucepan over low heat for 30 seconds to drive off any remaining surface moisture from the potatoes.⏱ 30sResultMoisture-dried potatoes |
| 17 | — | | Put the lid on the saucepan and shake it vigorously so the potatoes bash against each other and the sides, roughening and fluffing up their surfaces.⏱ 1 minResultRoughened potatoesused in step 19 |
| 18 | — | | Using oven gloves, carefully remove the roasting tin from the oven.⏱ 30sResultGoose fat |
| 19 | Roughened potatoesstep 17 | | Tip the roughened potatoes straight into the roasting tin with the hot fat.⏱ 1 minResultGoose fat and roughened potatoes |
| 20 | — | | Turn the potatoes quickly in the hot fat using tongs, ensuring every cut surface is thoroughly coated.⏱ 1 minResultFat-coated potatoes |
| 21 | 1 tsp | | Scatter the flaked sea salt evenly over the fat-coated potatoes.⏱ 30sResultFat-coated potatoes and flaked sea salt |
| 22 | 0.5 tsp | | Shake the black pepper evenly over the potatoes.⏱ 30sResultFat-coated potatoes and flaked sea salt and ground black pepper |
| 23 | Bruised garlic clovesstep 6 | | Scatter the chopped rosemary over the seasoned potatoes and tuck the bruised garlic cloves underneath them so they do not burn.⏱ 1 minResultFat-coated potato mixture |
| Chopped rosemarystep 7 | |||
| 24 | — | | Turn everything together once more with the tongs so the rosemary and garlic are distributed amongst the potatoes.⏱ 1 minResultSeasoned fat-coated potatoes |
| 25 | — | | Return the roasting tin to the oven and roast undisturbed for 20 minutes until the undersides are beginning to turn golden and crisp.⏱ 20 minResultSeasoned fat-coated potatoes |
| 26 | — | | Using oven gloves, carefully remove the roasting tin from the oven.⏱ 30sResultSeasoned fat-coated potatoes |
| 27 | — | | Using tongs, turn each potato onto a fresh cut surface so every side has a chance to crisp up.⏱ 2 minResultOnce-turned partially roasted potatoes |
| 28 | — | | Return the tin to the oven and roast for a further 20 minutes until deep golden all over.⏱ 20 minResultOnce-turned partially roasted potatoes |
| 29 | — | | Using oven gloves, carefully remove the roasting tin from the oven.⏱ 30sResultOnce-turned partially roasted potatoes |
| 30 | — | | Return the tin to the oven for a final 5 minutes to make the crusts shatteringly crisp and deeply golden.⏱ 5 minResultOnce-turned partially roasted potatoes |
| 31 | — | | Using oven gloves, remove the roasting tin from the oven.⏱ 30sResultOnce-turned partially roasted potatoes |
| Total Time | 1 hr 28 min | ||
| Nutrient | Per serving |
|---|---|
| 417kcal | |
| 7g | |
| 20g | |
| 6g | |
| 54g | |
| 2g | |
| 6g | |
| 646mg |
The benchmark roast potato: crisp, shatteringly golden on the outside and fluffy within. Maris Pipers are par-boiled until their edges begin to roughen, then tossed in hot goose fat with flaked sea salt, black pepper, rosemary, and bruised garlic before a long, high roast. The result is deeply savoury and richly flavoured — the kind of potato that anchors a Sunday table.
What you’ll doYou will parboil large chunks of Maris Piper until the edges soften, drain them and rough them up. They roast in hot fat in a very hot oven with garlic and rosemary, and are turned until crisp all over.
