3 Roast Potato Recipes That Always Steal the Show

Who doesn't love roast potatoes fresh out of the oven – golden, crispy and fluffy in the middle. Over the years at Copas farm shop, I’ve picked up plenty of tips from our customers and family dinners, and I thought I’d share how I make mine – along with three little twists to give them an extra lift.

If you're already planning your roast around one of our free-range chickens, these roasties will be the perfect match. And yes – goose fat plays a starring role.

The Basics – My Go-To Roast Potato Recipe

Before we get creative, let’s start with the essentials. This is how I make roast potatoes most Sundays.

You’ll need:

• About 1.5kg of Maris Piper or King Edward potatoes

• Sea salt

• A generous spoonful of goose fat

• A few sprigs of rosemary or thyme (optional)

Method:

1. Peel the potatoes and cut them into even chunks – not too small or they’ll dry out.

2. Boil them in salted water for around 10 minutes until they’re just soft enough to pierce with a knife.

3. Drain them well, then give them a good shake in the pan to rough up the edges – that’s the secret to the crunch!

4. Meanwhile, pop your tray of goose fat in the oven at 220°C (fan 200°C) to get nice and hot.

5. Once the fat is sizzling, carefully add your potatoes to the tray and give them a good turn so they’re coated all over.

6. Roast for 45 minutes to an hour, turning halfway through, until they’re crisp and golden.

Honestly, nothing crisps a roast potato like goose fat. It adds a lovely rich flavour and helps give that proper crunch. If you are looking for a year-round healthier version, then olive oil is another great alternative and just keep the goose fat option for those truly special occasions. 

Now for the Fun Part – 3 Twists on the Classic

Here are three of my favourite ways to jazz them up a bit, depending on what you’re serving or who you’re feeding. If the potatoes are for a special occasion, then I would always recommend doing a trial first to make sure you love them as much as I do! 

Garlic & Herb with a Parmesan Crunch

This one’s a hit with anyone who loves big flavour. Perfect with our high-quality chicken that can support the flavour. 

What to add:

• 4 garlic cloves, lightly crushed

• A handful of chopped parsley and thyme

• A sprinkle of grated Parmesan

Add the garlic to the tray about 20 minutes before the potatoes are done. Just before serving, toss the roasties with the herbs and Parmesan so it melts slightly and crisps on the edges. Absolutely delicious.

Smoky Paprika & Chorizo Roasties

If you're after something with a bit of a kick, this one’s ideal – especially alongside grilled meats or a smoky roast.

What to add:

• 1 tsp smoked paprika

• A pinch of cayenne (if you fancy a bit of heat)

• A few slices of good quality chorizo

Toss your parboiled potatoes in the paprika before roasting. Halfway through, add the chorizo to the tray so it crisps up and infuses the potatoes with that gorgeous smoky flavour.

Truffle Butter & Sea Salt

This one’s for when you want to make the roast feel a bit special – lovely at Christmas or if you’re treating guests.

What to add:

• A knob of truffle butter or a drizzle of truffle oil

• Flaky sea salt

• A few chopped chives

Roast the potatoes as normal (always in goose fat, of course), then as soon as they come out of the oven, toss them in truffle butter so it melts into every crevice. Finish with sea salt and chives.

That’s My Roastie Routine

Honestly, once you’ve made roast potatoes with goose fat, you won’t go back. The flavour, the crispiness – it just works. And with these little twists, you can really make them your own.

If you're planning your next Sunday roast, we’ve got plenty of lovely free-range chicken in stock over at the shop – all free-range, reared with care, and perfect for pairing with a tray of golden roasties. 

Happy roasting!