For many across the UK, the Sunday roast is a cherished tradition, and its undisputed star is often the humble roast potato. Achieving that elusive, golden, crispy exterior with a fluffy interior can feel like a culinary holy grail.
The Golden Rule: Patience During Parboiling
According to a detailed report by lifestyle reporter Mia O'Hare, the secret to consistent success isn't a special type of oil or fat. The crucial step happens before the potatoes even see the oven, and it requires a little extra time on the hob.
O'Hare, who published her findings on the 4th of January 2026, insists that parboiling your potatoes for an extended period is the game-changer. She recommends boiling them for roughly 20 minutes until they become super soft and even slightly crumbly around the edges.
"It might seem like an age," she notes, "but a tender, almost crumbling potato will reward you with that perfect crunch once roasted." This extended cooking breaks down the surface of the potato, which is essential for creating the ultimate crispy texture.
The Method: From Hob to Oven
The full method, as shared with the Express, is straightforward but requires attention to detail. Start by peeling and evenly chopping your potatoes – Maris Piper are a recommended variety – into chunks about 5cm wide.
After rinsing, place them in a pan of cold water, bring to a boil, and then maintain a lively simmer for that all-important 15 to 20-minute window. Test with a sharp knife; they should offer very little resistance.
The next step is critical for texture: drain the potatoes into a colander and sprinkle over a tablespoon of plain flour. Then, give the colander a vigorous shake. This bashes the potatoes, creating a roughened, floury surface that crisps up magnificently in the hot oil.
Finishing Touches for the Perfect Crunch
While the potatoes boil, preheat your oven to 180C fan and pour sunflower oil into a roasting tray to heat on the middle shelf. Carefully add your floured, shaken potatoes to the hot oil, sprinkle with salt, and roast for 40 to 50 minutes.
Remember to check and shake the tray every 15 minutes to ensure even crisping on all sides. Don't discard any small, crumbly bits that fell off during shaking – roast these alongside the larger pieces for delicious, extra-crispy morsels to scatter over your finished dish.
With this simple but precise method, the dream of consistently perfect, crispy roast potatoes is well within any home cook's reach, promising to elevate every Sunday dinner or festive feast.
