There is something special about Christmas roast potatoes. One bite should crackle, then melt. A simple promise, yet this method gives you the edge that turns a Sunday staple into the star of the whole table.
These potatoes take on flavour from the inside out. A short simmer in butter and light chicken stock builds real depth, while a blast in hot beef dripping gives that crisp, golden shell everyone wants. Pure comfort.
Watch the video as Jamie shares his secrets for the ultimate crispy Christmas roast potatoes.
Recipe: Larry’s Christmas Roast Potatoes
Serves: 4
Skill level: Easy
Prep time: 10 minutes
Cook time: 60 minutes
Ingredients
Potatoes (Maris Piper or King Edward work well)
Butter, melted
Light chicken stock made up as a weak solution (or vegetable stock if you prefer)
Beef dripping (or Rapeseed oil if vegetarian)
Olive oil
Salt & Pepper
Onion powder, garlic granules, dried thyme
Method
1. Prepare the potatoes
Peel the potatoes with a simple speed peeler. Keep cuts even so they cook cleanly, though they do not need to be perfect. This intro step sets the base for the texture you want. Peel away from you for safety.
2. Simmer in butter and stock
Place the potatoes into the melted butter. Let them sit and soften slightly. Pour in enough weak chicken stock (or vegetable stock if you prefer) to just cover the potatoes, starting cold so the heat climbs slowly and builds flavour right into the centre. Simmer for about 20-30 minutes until a blunt knife slides through with gentle pressure. Perfect.
3. Heat the dripping
Warm beef dripping (you can substitute the dripping if you prefer) in a tray with a touch of olive oil. The fat must be hot. Very hot. This moment creates the crust that gives the finished potato its famous crunch.
4. Roast for the first stage
Lift the potatoes from the stock and drain excess liquid. At this stage season with salt, pepper, onion powder, garlic granules, dried thyme and place them straight into the hot dripping. Listen for the sizzle. Coat them well, then roast for about 20 minutes. This stage seals the outside and locks the flavour inside.
5. Finish or hold for later
At this point, you choose your timing. If you are serving straight away, roast for another ten to fifteen minutes until the edges crisp and the centres stay soft and fluffy. If you are preparing them the day before, stop here. Chill them. Then roast for thirty to forty minutes before serving.
6. Season and serve
Add more seasoning to taste if required as they come out of the oven. Serve immediately for the best crunch and aroma.