Avoid this mistake if you want crispy and fluffy roast potatoes this Easter (2025)

Follow this expert's advice if you want the perfect roasties with your dinner this bank holiday weekend.

It's a controversial subject, but many argue that roast potatoes are the best part of a roast dinner. It's a toss up between the gravy and the potatoes, but more often or not, the roasties come out on top.

The humble roast potato is a quintessential component of the traditional Sunday lunch, a meal which many will be enjoying this Easter weekend.

Nobody wants soggy roast potatoes when they could be crispy, crunchy, and fluffy perfection all in one bite, and if they don't turn out perfect, your meal could be ruined. When your roasties are cooked to perfection, it feels like you've hit the jackpot.

So, have no fear, following our advice for the perfect roasties will help get you there.

Offering expert advice - plus revealing the one mistake to avoid - is Jeff Baker, Executive Development Chef at Farmison & Co.

He said: "When it comes to choosing which potatoes to roast, I always recommend King Edwards or Maris Piper potatoes.

"They're the best potatoes for the job and, when cooked properly, leave you with gorgeous crispy-edged spuds with fluffy middles."

"Though we all love a crispy roast potato, it can be really easy to mess them up."

The chef warned not to cover them in too much oil or they won't cook properly.

He added: "If you drown them in too much oil, they'll burn on the outside and be undercooked on the inside.

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"In order to avoid such a disaster, it's important to fluff up your potatoes before roasting them - my preferred method is steaming.”

"If you're unsure on how long to cook your spuds for, I would recommend at least 30 minutes at 200 degrees whilst checking them every now and again.

"Give them a shake every now and then to increase the crispiness.

"If you are still unsure after 40 minutes, take a potato out and give it a try. Not only can you check whether they are ready but you get first dibs on the crispiest roasties!"

Joanne Gallagher, a cook and co-founder of Inspired Taste, said the type of oil you use for your roast potatoes is important. She said the right oil will not burn or smoke when roasting at a high temperature.

She said: “Since we roast our potatoes at a pretty high temperature, I like using a high-heat oil. Avocado oil is my favourite for this recipe.”

Avocado has one of the highest smoke points of all cooking oils, which means that roast potatoes will crisp up beautifully without burning."

This oil also has a mild yet buttery taste that will complement roast potatoes without ruining their natural flavour.

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