James Martin Roast Potatoes

This recipe for James Martin roast potatoes is all about crisp, golden edges and a soft, fluffy centre. They are cooked simply but confidently, using high heat and plenty of fat to achieve that classic roast dinner texture and flavour. The recipe is easy to follow and suitable for beginners, yet reliable enough for a special Sunday lunch. From start to finish, they take just over an hour, most of which is hands-off roasting time.

Ingredients

For the roast potatoes

• 1.5 kg Maris Piper potatoes, peeled and cut into even chunks
• 3 tbsp duck fat or beef dripping
• 1 tbsp vegetable oil
• 1 tsp sea salt, plus extra to finish
• Freshly ground black pepper

How to Make James Martin Roast Potatoes

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy roasting tray on the middle shelf to heat up properly.
• Parboil the potatoes: Put the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 8 to 10 minutes until the edges are just starting to soften.
• Roughen the edges: Drain the potatoes well, return them to the pan, cover with a lid, and shake firmly to fluff up the edges. This is key for crisp results.
• Heat the fat: Carefully remove the hot tray from the oven. Add the duck fat and oil, then return it to the oven for 2 to 3 minutes until very hot.
• Roast the potatoes: Tip the potatoes into the hot fat, turning them carefully so they are well coated. Roast for 45 to 55 minutes, turning once or twice, until deeply golden and crisp.
• Finish and serve: Season with extra salt and pepper, then serve immediately while piping hot.

Tips

How do I get extra crispy roast potatoes?

Make sure the fat and tray are very hot before adding the potatoes, and do not overcrowd the tray.

Should I boil the potatoes first?

Yes, parboiling softens the edges and helps create that fluffy interior and crisp exterior.

Which potatoes work best?

Floury varieties such as Maris Piper or King Edward give the best texture for roasting.

Serving Suggestions

• Serve alongside roast chicken, beef, or lamb
• Add to a traditional Sunday roast with gravy
• Pair with seasonal vegetables such as carrots or greens

Storage

Room temperature

Roast potatoes are best eaten straight away and should not be left out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 2 days and reheat in a hot oven.

Freezing

Freezing is not recommended, as the texture softens and loses its crispness.

Nutrition

• Calories: 310 kcal
• Carbohydrates: 42 g
• Protein: 5 g
• Fat: 14 g
• Saturated fat: 6 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on ingredients used.

FAQs

James Martin Roast Potatoes

Recipe by Clara WoodCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden roast potatoes with fluffy centres, cooked simply for a perfect Sunday roast.

Ingredients

• Maris Piper potatoes

• Duck fat or beef dripping

• Vegetable oil

• Sea salt

• Black pepper

Directions

• Preheat oven and heat tray.
• Parboil and roughen potatoes.
• Roast until crisp and golden.

Notes

• Do not overcrowd the tray.
• Serve immediately for best texture.