With a crispy golden exterior and fluffy texture, these roast potatoes are prepared the traditional British way (without skins and par-boiled before roasting) and are really easy to make. Naturally vegan and the perfect side dish!
There are few things in life better than a roast potato (although maybe a hasselback potato would come in close second.)
But when I moved to Canada, I remember being surprised to learn that the fluffy-on-the-inside, crispy-on-the-outside golden nuggets I'd grown up with in the UK didn't exist here.
Instead, North Americans generally make roasties by cutting up potatoes (with the skin on) and just roasting them in the oven from raw.
And of course there's nothing wrong with this at all, but as someone who is potato-OBSESSED, I would argue that isn't a true roast potato.
When made using the British cooking process in this fool-proof recipe, roast potatoes have a crunchy, golden skin and a deeply fluffy inside.
Serve them with gravy and a few side dishes, or go the whole way and make an English-style Sunday roast dinner with a nut loaf, stuffing, roasted carrots, Yorkshire puddings and steamed veg.
Perfect for Christmas dinner or any time you want something delicious and comforting.
Why roast potatoes cooked the British way are best
Bold statement I know. Here's why I think the British way is the best:
It gives the crispiest roast potatoes - By removing the skins then shaking potatoes after parboiling, the fat soaks into them and you end up with roasties that have a deliciously crunchy outside.
They're SO fluffy - I'm not exactly sure why, but I think the combination of peeling the potatoes then parboiling allows moisture to escape while they're cooking, stopping them from going mushy inside.
Are English roast potatoes vegan?
Not always. Traditionally, people have used duck fat, goose fat or other animal fats to make roast potatoes, so they're not always suitable for those following a plant-based diet.
Nowadays, most people use some kind of oil for roasting potatoes, whether that's olive, vegetable or avocado, so they're often vegan.
2 simple ingredients
Potatoes - I like using Yukon Golds (see note below). Use larger potatoes to make peeling them simpler!
Oil - Avocado oil is my go-to option. Feel free to use your favourite unflavoured olive or vegetable oil (be sure to use one that is stable at a high temperature).
Which potatoes are best for roasting?
In my opinion, here in Canada Yukon Gold potatoes are the best for roasting, because they fall right in the middle of the waxy-starchy spectrum and they're a creamy potato.
Although Russet potatoes and red potatoes will work, they tend to be starchy and end up with a less creamy center than roasted Yukon potatoes. Likewise, if you use potatoes that are too waxy, they won't fluff on the inside.
If you're in a different country, aim for a potato that sits halfway between waxy and starchy.
How to make British roast potatoes
Heat oven to 350℉/175℃. Peel potatoes, then cut into roughly 2-inch pieces (usually quartered or halved, depending on size of potatoes).
Place in a large pan and cover with water. Bring to a boil on high heat, then reduce heat and simmer potatoes for 10 minutes, until just getting soft.
While cooking potatoes, add oil to a large roasting pan or baking sheet and place in oven to heat for a few minutes.
Drain spuds, then place back into pot and give them a good shake for a few seconds, to fluff up the edges of the potatoes.
Add to baking sheet in a single layer and toss in hot fat until well covered.
Roast in hot oven for 25 minutes until edges are just starting to turn golden.
Flip potatoes with spatula and roast another 25 minutes until golden all over.
Serve with gravy, and your favourite main and/or side dishes!
Expert tips
Be sure to fluff! Don't skip shaking potatoes in the pan after parboiling and draining - it makes their edges fluffy and means you'll get crispy roast potatoes.
Don't overboil. This can lead to mushy potatoes that fall apart when you roast them. They'll still taste delicious, but they won't hold their shape so well.
Storage
When cooled, store any leftover roast potatoes in an airtight container in the fridge for up to 5 days.
Yes! In fact, cold roast potatoes dipped in vegan gravy are one of my favourite things.
Preheat oven to 400°F/205°C and spread potatoes on a baking sheet. Cover in foil (to stop them drying out) and reheat for about 15 minutes until hot all the way through.
Technically you can freeze roast potatoes, but I don't recommend it. The texture is never the same and they really much better enjoyed fresh!
Variations
Roasted potatoes with rosemary - Add ½-1 teaspoon dried or fresh rosemary to potatoes before roasting for an aromatic flavour.
Herb roasted potatoes - Add ½-1 teaspoon your favourite Italian seasoning mix or fresh herbs to potatoes before roasting for a Mediterranean vibe.
Onion roasted potatoes - Toss potatoes in ½-1 teaspoon onion powder before roasting for an extra savoury flavour.
Looking for more holiday side dishes?
Best Easy British Roast Potatoes (Vegan)
Ingredients
- 3-3½ lb white potatoes (I like Yukon Gold or Russets)
- 2 tablespoon unflavoured cooking oil (I like avocado or olive oil)
Instructions
- Preheat oven to 350℉/175℃. Peel potatoes, then cut into roughly 2-inch pieces (usually quartered, depending on size of potatoes).
- Place in a large pot and cover with water. Bring to a boil, then reduce heat and simmer potatoes for 10 minutes, until just getting soft.
- Meanwhile, add oil to large roasting tray and place in oven to heat for a few minutes.
- Drain potatoes, then place back into pot and shake vigorously for a few seconds, to fluff up edges.
- Add potatoes to roasting tray and toss in hot oil until well covered.
- Roast in oven for 25 minutes until edges are just starting to brown.
- Flip potatoes with spatula and roast another 25 minutes until golden all over.
- Serve crispy potatoes with gravy, your favourite main and side dishes!
Notes
Nutritional information per serving
If you’ve tried these perfect roast potatoes, please leave a comment or tip for others below. I'd love to know how you’ve made them your own!
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Amy
What a nice and easy recipe! Worked really well and loved it with out Sunday roast
Elizabeth
So glad you liked it Amy!
Genevieve
British roast potatoes are so good! I need to make these over the weekend.
Elizabeth
Really hope you love them!
Nora
Love how crispy these potatoes turned out! So yummy!
Elizabeth
They work great don't they? 🙂
Criss
Made these roast potatoes, and they turned out perfectly crispy on the outside and soft inside. Such a simple recipe but so delicious!
Elizabeth
I'm so glad! They're just delicious aren't they?
Tisha
These are absolutely amazing. Great way to prepare the potatoes!
Elizabeth
Thanks Tisha, much appreciated! So glad you enjoyed. 🙂
Sandra
I live in the Fraser Valley and I never see Yukon gold potatoes. Where do you buy them from? Thx.
Elizabeth
Oh! Most supermarkets I find... Any white potatoes should work though. I specified Yukon Gold because they just seem to be the most standard in BC (or so I thought!) but any that are a little more starchy than Russets are ideal. That said, Russets will also work fine. 🙂