Crispy Roast Potatoes

If there is one thing that I learnt about cooking when I lived in London, it is that the key to a crispy roast potato is cooking potatoes in goose or duck fat. If you do this, I promise you will not fail in your quest for the prefect crispy roast potato! In terms of what potato to use, we don’t get a lot of variety in potatoes in Singapore. I personally use white washed Australian potatoes which you can purchase from Hubers or Little Farms. For the duck fat, I purchased mine in the fridge section of Maket Place at Tanglin Mall.

Crispy Roast Potatoes

crispy roast potatoes


1kg of potatoes, peeled

100g of duck or goose fat or 100ml of olive oil

Sea salt


Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan. Cut the peeled potatoes in half and cut each half into 2 or 3 pieces, (2 pieces for smaller potatoes, 3 for bigger potatoes). Put the potatoes into a large pan and pour in enough water to cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

Drain the potatoes in a colander. Return the potatoes to the pan you cooked them in, place a lid on the pan and shake the pan back and forward. This is called ‘roughing’ up the potatoes. This process will help make your potatoes crispy. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 minutes and then turn and roast for a further 15 minutes. Continue to roast, turning when needed, until the potatoes are browned all over. This may be another 10 to 20 minutes.

Remove from the oven and sprinkle with sea salt before serving.

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