Delia Smith Roast Potatoes Recipe

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If you love roast potatoes with a proper shattering crust and a fluffy, steamy centre, this is the method to keep in your back pocket. It’s a classic British approach inspired by Delia’s no-nonsense technique: parboil, rough up, and roast in seriously hot fat. The difficulty level is easy, but the results feel special. Total time is about 1 hour 15 minutes, with most of that hands-off while the oven does the work.

Ingredients

For the potatoes

1.2kg floury potatoes (Maris Piper or King Edward), peeled and cut into large chunks
1½ tsp fine salt (for the boiling water), plus extra to finish

For roasting

4 tbsp goose fat or duck fat (or beef dripping)
2 tbsp neutral oil (optional, helps stop the fat catching)

Optional (but worth it)

1 tbsp plain flour or semolina (for an extra crisp crust)
Black pepper, to taste

How to Make Delia Smith Roast Potatoes Recipe

Prepare the oven: Preheat the oven to 220°C (200°C fan / 425°F). Put a sturdy roasting tin on the middle shelf with the goose fat (and the optional oil) so it heats until shimmering hot.
Parboil the potatoes: Bring a large pan of water to the boil and season it with the fine salt. Add the potato chunks and simmer for 8 to 10 minutes, just until the outside is starting to soften. You want the edges to give slightly, not fully cook through.
Drain and steam-dry: Drain thoroughly, then return the potatoes to the colander and shake to rough up the edges. Leave them to steam-dry for 2 to 3 minutes so excess moisture evaporates (this is key for crispness).
Rough up for crunch: Tip the potatoes back into the hot pan (off the heat) and give them a gentle shake so the edges become slightly fluffy. If you’re using flour or semolina, sprinkle it in now and toss carefully to coat.
Add to the hot fat: Carefully remove the roasting tin from the oven. Tip the potatoes into the hot fat (stand back, it will sizzle), then turn them with a spoon so every piece is well coated. Arrange in a single layer with space between where possible.
Roast until golden: Roast for 30 minutes, then turn the potatoes. Return to the oven for another 20 to 30 minutes until deeply golden, crisp, and audibly crunchy when you tap one with a spoon.
Season and rest: Sprinkle with salt (and black pepper if you like). Let the potatoes rest in the tin for 5 minutes so the crust sets, then transfer to a warmed serving dish.
Serve: Serve straight away while the outsides are crisp and the centres are fluffy and steaming.

Tips

How do I get roast potatoes really crispy?

Make sure the potatoes steam-dry after draining, and heat the fat in the roasting tin until it’s shimmering hot before the potatoes go in. Roughing up the edges gives you those craggy bits that turn extra crisp.

Why are my roast potatoes sticking to the tin?

The fat may not have been hot enough when the potatoes went in. Preheating the tin in the oven helps, and using a sturdy metal tin (not glass) makes a big difference. Turning after 30 minutes also helps once the crust has formed.

Can I prep these ahead of time?

Yes. Parboil, drain, rough up, then leave the potatoes to cool and dry completely. Roast them when needed in hot fat. If they’ve been chilled, give them 10 minutes at room temperature while the fat heats.

What’s the best fat to use?

Goose fat gives a beautiful savoury flavour and a crisp finish. Duck fat is similar and slightly richer. Beef dripping is more robust and traditional. If you prefer oil, use a neutral one with a high smoke point, like sunflower or rapeseed.

Serving Suggestions

Roast chicken, gravy, and buttered greens
Traditional roast beef with Yorkshire puddings
Vegetarian Sunday roast with mushroom gravy
With sausages, onion gravy, and peas
Alongside baked salmon and a sharp lemony salad

Storage

Room Temperature

Roast potatoes are best eaten fresh. If you need to hold them, keep them at room temperature for up to 2 hours, uncovered or loosely covered so they stay crisp.

Refrigerator

Cool completely, then store in an airtight container for up to 3 days. Reheat on a tray in a hot oven at 220°C (200°C fan) for 12 to 18 minutes until crisp and piping hot.

Freezing

Freeze cooled roast potatoes on a tray until solid, then transfer to a freezer bag or container for up to 1 month. Reheat from frozen in a hot oven at 220°C (200°C fan) for 20 to 30 minutes, turning once.

Nutrition

Calories: 320 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 15 g
Saturated Fat: 5 g
Sodium: 380 mg

Disclaimer: Nutrition values are estimates and will vary depending on potato size and the exact fat used.

FAQs

What are the best potatoes for Delia-style roast potatoes?

Choose floury potatoes like Maris Piper or King Edward. They rough up beautifully after parboiling, which creates lots of crisp edges, and they stay fluffy inside.

Can I make roast potatoes without goose fat?

Yes. Duck fat, beef dripping, or a neutral high smoke-point oil all work well. Goose fat gives a classic savoury flavour, but the method is what makes them crisp.

How long should I parboil potatoes before roasting?

Parboil for 8–10 minutes, depending on size. The outside should be starting to soften but the potatoes should still hold their shape. Overboiling makes them crumble and absorb too much fat.

Why are my roast potatoes not crispy?

The most common causes are: potatoes not steam-dried after draining, fat not hot enough, overcrowding the tin, or an oven temperature that is too low. Dry the potatoes well, heat the fat until shimmering, and roast hot with space between pieces.

Can I reheat roast potatoes and keep them crisp?

Yes. Reheat on a hot baking tray in a very hot oven (220°C / 200°C fan) until piping hot and crisp, usually 12–18 minutes from chilled. Avoid the microwave if you want a crunchy crust.