These crispy James Martin Roast Potatoes are made with floury King Edward potatoes, traditional lard or beef dripping, and a sprinkle of sea salt. This recipe creates the ultimate roastie with a soft, fluffy center and a golden, glass-like crunchy exterior. They are the essential side dish for a traditional British Sunday lunch, a roast beef dinner, or a festive Christmas feast.
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Why You Will Love This Roast Potatoes Recipe:
- The Stovetop Start: This is James Martin’s secret weapon. By frying the potatoes in the roasting tray on the stove before putting them in the oven, you seal the outside instantly. This guarantees a crispy skin rather than a greasy one.
- The “Glass-Like” Crunch: The step of shaking the par-boiled potatoes in the colander roughens the edges. These fuzzy edges turn into ultra-crispy, golden shards in the hot fat.
- Fluffy Centers: By using King Edward or Maris Piper potatoes, the inside becomes light and floury, creating the perfect textural contrast to the hard shell.
- Traditional Flavor: Using lard or beef dripping gives these potatoes a savory, meaty depth of flavor that vegetable oil simply cannot match. It tastes like a proper restaurant roast dinner.
- No Sticking: Because you start the potatoes in scorching hot fat on the stove, they don’t stick to the bottom of the tray, making cleanup much easier.
James Martin Roast Potatoes Ingredients
- 10 large King Edward potatoes, peeled and cut into large chunks
- 50g (1¾ oz) lard, beef dripping, or vegetable oil
- 2 pinches sea salt
- Optional: Whole garlic cloves and sprigs of fresh thyme or rosemary
How To Make James Martin Roast Potatoes
- Preheat the oven: Set your oven to 400°F (200°C) or 350°F (180°C) for fan ovens (Gas mark 6).
- Par-boil the potatoes: Place the peeled potato chunks in a large pan of salted boiling water. Simmer for 4 to 5 minutes until the outside of the potatoes just begins to soften.
- Drain and shake: Drain the potatoes thoroughly in a colander. Briefly shake the colander or return them to the dry pan and shake them around. This “roughens up” the edges, which is the secret to a crispy crust.
- Fry the potatoes: Place a deep, flameproof roasting tray on the stovetop over high heat. Melt the lard (or dripping/oil). Carefully add the potatoes and fry them for a few minutes on each side until they begin to brown and blister.
- Roast: Sprinkle the potatoes with sea salt. Place the tray into the hot oven and roast for 30 minutes until they start to color.
- Turn and finish: Remove the tray, turn the potatoes over, and return to the oven for another 20 to 30 minutes. They are ready when they are deep golden-brown and very crisp.
Recipe Tips :
- Use the Right Potato: James Martin recommends King Edward potatoes. These are “floury” potatoes, meaning they break down slightly on the outside to create a crust while remaining fluffy inside. Maris Piper is a good alternative.
- The “Shake” is Crucial: Don’t skip shaking the potatoes after draining. You want the edges to look fuzzy and mashed. These rough edges absorb the fat and become the crunchy bits.
- Hot Fat is Key: By frying the potatoes in the tray on the stovetop before putting them in the oven, you ensure the fat is searing hot. This seals the potato immediately and prevents them from becoming greasy.
- Flavor Boost: For extra flavor, throw in a few unpeeled garlic cloves and sprigs of woody herbs like rosemary or thyme during the last 20 minutes of roasting.
What To Serve With Roast Potatoes?
These roast potatoes are the cornerstone of a Sunday Roast. Serve them alongside Roast Beef with horseradish cream, Roast Chicken, or Lamb. They are best enjoyed with Yorkshire Puddings, honey-glazed carrots and plenty of rich gravy to dip them in.
How To Store Leftovers Roast Potatoes?
- Refrigerate: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. They will lose their crunch in the fridge.
- Freeze: You can freeze roasted potatoes. Place them in a bag and freeze for up to 1 month. To reheat, do not thaw; bake them straight from frozen in a hot oven until crisp.
How To Reheat Leftovers Roast Potatoes?
Important Rule : Do not use the microwave. Microwaving roast potatoes will make them soggy, tough, and chewy. You need “dry heat” to get the skin crispy again.
1. The Air Fryer Method (The Quickest & Crispiest) :
The air fryer is actually better than the oven for reheating roasties because the circulating air makes them incredibly crunchy in minutes.
- Temperature: Set your air fryer to 375°F (190°C).
- Time: Heat for 4 to 6 minutes.
- Shake: Shake the basket halfway through to ensure they crisp evenly.
2. The Oven Method (The Standard Way) :
This restores the potatoes to almost exactly how they were when first roasted.
- Preheat: Set your oven to 400°F (200°C).
- Place: Put the potatoes on a baking tray. Do not pile them up; spread them out so air can get to the edges.
- Bake: Roast for 10 to 15 minutes until they are sizzling and hot to the touch.
- Tip: You usually don’t need to add extra oil, as the potatoes will still have some fat absorbed from the first roast.
FAQs :
Yes, you can use vegetable oil or sunflower oil however, animal fats like lard, beef dripping, or duck fat have a higher smoke point and add a savory depth of flavor that oil cannot match.
James Martin's Saturday Morning
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Check Price: £12.50 »This usually happens if the oil wasn’t hot enough when the potatoes went in, or if you overcrowded the pan. The potatoes need space to roast; if they are touching, they will steam instead of crisping.
Yes. You can par-boil and fluff the potatoes the day before. Store them in the fridge overnight. When you are ready to eat, heat the fat and roast them as directed.
This is a heavy metal tray that can safely be used on a stovetop burner without warping or cracking. Do not use glass or ceramic dishes for the stovetop frying step.
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Roast Potatoes Nutrition Facts
Serving Size: 1 serving (approx. 2 potatoes)
- Calories: 320 kcal
- Total Fat: 12g
- Saturated Fat: 5g (if using lard/dripping)
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 5g
James Martin Roast Potatoes
Course: Sides, Dinner, Lunch, BrunchCuisine: American, BritishDifficulty: Easy5
servings10
minutes1
hour320
kcalIngredients
10 large King Edward potatoes
50g (1¾ oz) lard, beef dripping, or vegetable oil
2 pinches sea salt
Optional: Garlic, thyme, rosemary
Directions
- Prep: Preheat oven to 200°C (400°F). Peel and chop potatoes.
- Par-boil: Simmer potatoes in salted water for 4-5 mins.
- Rough up: Drain and shake potatoes in the colander to create rough edges.
- Fry: Melt lard in a flameproof tray on the stove. Fry potatoes until browning.
- Roast: Sprinkle with salt. Roast for 30 mins.
- Finish: Turn potatoes and roast for another 20-30 mins until golden and crisp.
