19 Reviews of Classic Roast Potatoes

From: Hey Jude

On Dec 5, 2004

These potatoes are absolutely delicious and will be made again and again in my house. The directions are excellent and I was rewarded with potatoes crispy on the outside and soft and fluffy inside. I made these as written but I can see how these could be transferred to a pan containing a beef roast to finish them off and I'm going to try that next time. I must say also that I did not roast them at 400° but at 250°, as I was roasting a chicken at that lower temperature at the same time (no room in the chicken pan for the potatoes). I roasted the potatoes for about an hour at that temperature and they turned out quite fine, in my opinion. I turned them twice during that time. Thanks MarieAlice for posting this recipe, I'm going to WOW my British friends with this the next time they visit

From: ~Leslie~

On Oct 12, 2005

OK, these are THE BEST roast potatoes! Roughing up the edges like that makes a huge difference. This is a keeper recipe, well written and easy to follow. Thanks for posting!

From: Noo

On Jul 18, 2008

This is a Gary Rhodes recipe-and he really does classic British food to perfection,and this is no exception.Try adding a little mustard powder to the flour for an added zip.

From: LorenLou

On Jun 2, 2006

Classic taste indeed - roughing up the edges is indeed the key to this recipe (as well as seasoning your flour properly - I used 1/2 t. salt and 1/4 t. pepper). Roasted them in a 350 oven for a little over an hour. Just a little time-consuming with all the steps, but if you're going for a simple, classic taste - worth it.

From: George J.

On Jan 25, 2006

Excellent! Roasted with a chicken tonight at 450 F for 55 minutes. This method of roasting potatoes with or without meat - at this temperature or lower - is simply superb. Thank you MarieAlice.

From: pattikay in L.A.

On Jan 8, 2007

Wonderful potatoes. I seasoned the flour with a bit of garlic powder, paprika and cumin in addition to the salt and pepper. They were delicious. Thanks for posting.

From: Runs w/ sharpie

On Jun 10, 2005

I tried these once and forgot to save them to my profile. I just spent 35 min trying to find them again. In other words these are great! Also thanks to MarieAlice for great directions!!

From: Stinkerbell

On Jun 3, 2004

These were fantastic! Great directions. I used baking potatoes and did everything exactly as stated in recipe. turned out wonderfully. Served it with your Roast Lamb recipe. Thanks for a great recipe!

From: CountryLady

On Dec 20, 2004

A fab recipe with complete & detailed instructions that result in the perfect roast potato! I served them with Parsnip Pudding (#44688) & roast chicken but I have a small convection/microwave in addition to my regular oven so I was able to deal with the temperature variations. Like Jude, I'll be adding to the roast beef pan to enjoy a real British dinner in the near future - along with Yorkshire pudding, of course. Thanx MarieAlice!

From: bshemyshua

On Jan 10, 2007

This is a wonderful recipe! Directions were clear and easy to follow. I used Idaho baking potatoes and fryed these in lard. I also used a prepackaged flour coating seasoned with salt/pepper and a touch of paprika for color since it didn't seem to vary from the recipe. This is also an inexpensive recipe which is a definite plus with a large family. I am considering taking these to a potluck prepared as written and transfered to a crock pot for keeping warm and transporting to the fellowship hall. Thank you for sharing this with those of us here in the states. This is a winner in my cookbook.