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A plate of roast potatoes.

Roast potatoes

Chef Adam Smith of Michelin-starred Woven restaurant in the UK shows you how to make the ultimate roasties.

02 May, 2023
Average: 4 (2 votes)

serves for



Agria potatoes
1.5kg/3.3lbs large, peeled
Beef fat
200g/7oz, or duck fat
1 head
Salted butter


Step 01

Cut the large peeled potatoes into quarters.

Step 02

Place in a heavy-bottomed pan, cover with cold water and season well with salt.

Step 03

Bring to a boil and simmer until cooked through.

Step 04

Strain in a colander and allow to steam out until room temperature, ensure they are in one flat even layer and not piled up on top of each other.

Step 05

Once at room temperature, toss in the colander to fluff up the edges.

Step 06

Place evenly onto a tray ensuring there is a gap between each potato and they are not touching.

Step 07

Place into the freezer and leave overnight.

Step 08

The next day, preheat your oven to 180°C/350°F.

Step 09

Place the beef or duck fat into a roasting tray and place into the oven for 10 minutes to preheat.

Step 10

Once hot, add the potatoes directly from the freezer into the hot fat.

Step 11

Roll the potatoes in the fat and place into the oven for 20 minutes.

Step 12

After 15 minutes turn the potatoes and put them back into the oven.

Step 13

After a further 15 minutes turn the potatoes again and add the crushed garlic cloves, rosemary and thyme.

Step 14

Put back into the oven for a further 15 minutes before adding the diced cold butter and spreading evenly across the tray.

Step 15

Cook for a further 15 minutes before removing the potatoes from the oven and draining them on a cooling rack.

Step 16

They should be beautifully golden and crispy all over.

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