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The Best Potatoes For Roasting

Roasted potatoes appear at most Sunday dinners across the nation, and they are welcomed at any Christmas dinner.

When they are served crispy on the outside and fluffy and soft on the inside, we know they’ve been made to perfection.

But how do we guarantee we’re not going to serve up soggy undercooked spuds?

Well, a good starting point is picking the correct type of potato.

roasted potatoes in baking tin

What Are The Best Potatoes For Roasting?

If you want a crispy roasted potato with a perfectly fluffy interior, Maris Piper or King Edward are the clear winners, followed closely by Desiree. 

Maris Piper potatoes for roasting
Maris Piper are popular potatoes for roasting

Maris Piper and King Edward are the most commonly found potato variety in the UK and are popular potatoes to grow at home.

King Edwards are also a good choice for roasting

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Floury vs Waxy Potatoes

The key thing when choosing a potato variety for roasting is to pick a floury type. 

When parboiled and shaken about a bit, it is the floury potato that produces the crispy outside that we all crave on our beloved roasties.

Lots of roasted potato recipes recommend avoiding using waxy potatoes for roasting. 

Using a waxed variety won’t result in disaster. Still, it will produce a different result – the lack of starch in a waxy potato will have a less crispy exterior, and the inside won’t be so fluffy.

Tips For Making Perfectly Crispy Roasted Potatoes

roasted potatoes

For the complete step by step recipe, check out our roasted potatoes recipe, but if you’re in a rush, remember these tips to avoid soggy spuds;

  • Parboil potatoes before roasting – just enough to be tender, but not too long so that they break apart – floury potatoes break apart more easily than waxy varieties, so keep an eye on them.
  • Gently shake the potatoes so that the outsides fluff up a bit – this is key for crispy roasties.
  • Let the parboiled potatoes completely dry before putting them in the oven.
  • Use the correct type of fat for roasting potatoes; goose fat is perfect for the ultimate roasted potato; if you prefer to use oil, go for olive, vegetable or sunflower.
  • Ensure the oven is hot and the fat has been heated up in the baking tin before adding the spuds.
  • Don’t pile too many potatoes onto the same baking tray; they won’t have enough space to crisp up, resulting in a soggy roast potato.
  • Make sure you turn the potatoes so that each side has a chance to crisp up.

What’s your favourite way to cook potatoes? Let us know in the comments!

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