Last Updated on: October 26, 2026

Best Potatoes for Roasting in the UK: Crispy Roast Potato Guide

There’s nothing quite like a plate of perfectly cooked roast potatoes. Golden and wonderfully crispy on the outside, soft and fluffy in the middle, they’re one of the highlights of a traditional British Sunday roast.

But if you’ve ever wondered why some roast potatoes turn out beautifully crisp while others remain soft, pale or greasy, the answer often begins with choosing the right potato variety.

Not all potatoes behave the same way when roasted. Some have a floury texture that produces a fluffy centre and crispy edges, while others have a waxier texture that helps them hold their shape.

Here at Gardening with Ben, growing potatoes on the allotment is one of the most rewarding parts of the gardening year. Whether you’re harvesting your own homegrown potatoes or choosing a bag from the supermarket, understanding which varieties work best for roasting can make a tremendous difference.

In this complete guide, we’ll explore the best potatoes for roasting in the UK, including Maris Piper, King Edward, Desiree, Rooster and other popular varieties. We’ll also explain how to prepare them, the best oven temperatures, cooking times and the secrets to achieving deliciously crispy roast potatoes every time.

What Are the Best Potatoes for Roasting in the UK?

The best potatoes for traditional crispy roast potatoes are generally floury or moderately floury varieties.

These potatoes contain enough starch to produce a soft, fluffy interior while developing a golden, crisp exterior during roasting.

For most UK home cooks, Maris Piper and King Edward are among the best choices.

Both varieties are widely available and particularly well suited to traditional roast dinners.

However, several other potatoes can also produce excellent results.

Best Roasting Potato Varieties Compared

Potato variety	Texture	Roasting suitability
Maris Piper	Floury	Excellent
King Edward	Floury	Excellent
Rooster	Moderately floury	Very good
Desiree	Moderately waxy	Very good
Agria	Floury	Excellent
Vivaldi	Creamy, moderately waxy	Good
Charlotte	Waxy	Good for firmer roast potatoes
Jersey Royal	Waxy	Good for small roasted new potatoes

The best choice ultimately depends on whether you prefer a fluffy centre or a firmer, creamier texture.

1. Maris Piper Potatoes

Maris Piper is one of the most popular potato varieties in Britain, and it’s an outstanding choice for roasting.

Its floury texture makes it particularly suitable for achieving the classic combination of crispy edges and a soft centre.

Why Maris Piper Is Excellent for Roasting

Maris Piper potatoes have a relatively high dry-matter content.

This means they tend to become fluffy when cooked rather than remaining dense and firm.

When parboiled, their outer surfaces soften and become slightly rough.

Those rough edges can crisp beautifully when exposed to hot oil or fat in the oven.

Best Cooking Method

Peel the potatoes and cut them into evenly sized pieces.

Parboil for approximately 8–10 minutes, depending on size.

Drain thoroughly and allow the steam to escape.

Shake the potatoes gently in the saucepan to roughen the edges.

Transfer them into hot oil or fat and roast until golden.

Best For

• Traditional Sunday roast potatoes
• Christmas dinner
• Crispy roast potatoes
• Homemade chips
• Fluffy mashed potatoes

If you’re unsure which variety to buy, Maris Piper is an excellent starting point.

2. King Edward Potatoes

King Edward is another outstanding variety for roasting.

These traditional British potatoes have distinctive creamy skins with pinkish-red patches.

Their floury flesh produces a light, fluffy interior when cooked properly.

Why King Edward Potatoes Roast Well

King Edward potatoes have a texture that breaks down slightly during parboiling.

This creates a rough surface that can develop an exceptionally crispy crust.

They are particularly popular for Christmas roast potatoes and traditional family dinners.

Best Cooking Method

Peel and cut into large, evenly sized pieces.

Parboil until the outside begins to soften.

Drain carefully because King Edward potatoes can become fragile if overcooked.

Allow the potatoes to steam dry before roasting in hot fat.

Best For

• Christmas roast potatoes
• Traditional Sunday dinners
• Extra-fluffy roast potatoes
• Roast dinners with gravy

King Edward is an excellent choice if you enjoy potatoes with particularly fluffy centres.

3. Rooster Potatoes

Rooster potatoes are recognisable by their attractive red skins and yellow flesh.

They are versatile potatoes that work well for roasting, baking, boiling and mashing.

Why Rooster Potatoes Are Good for Roasting

Rooster potatoes have a moderately floury texture.

They can develop a crisp exterior while maintaining a pleasant, creamy centre.

Their red skins also make them attractive when roasted without peeling.

Best Cooking Method

Wash or peel the potatoes.

Cut into evenly sized pieces and parboil if making traditional roasties.

Drain, roughen the edges and roast in hot oil.

Alternatively, cut them into wedges and roast with their skins on.

Best For

• Crispy roast potatoes
• Skin-on potato wedges
• Herb-roasted potatoes
• Family roast dinners

4. Desiree Potatoes

Desiree potatoes are another popular red-skinned variety.

They have yellow flesh and a texture that is generally firmer than very floury potatoes such as King Edward.

Why Desiree Potatoes Work Well

Desiree potatoes hold their shape reasonably well during cooking.

This makes them useful for roasted potato chunks and wedges.

They can develop a golden exterior while retaining a creamy centre.

Best Cooking Method

Cut into evenly sized pieces.

Toss with olive oil, salt, pepper and rosemary.

Roast until golden and tender.

Parboiling can help develop crispier edges, although it’s not always necessary for smaller pieces.

Best For

• Herb-roasted potatoes
• Potato wedges
• Mediterranean-style dishes
• Roast potatoes with skins

5. Agria Potatoes

Agria is a yellow-fleshed potato variety valued for its relatively high dry-matter content.

It is often used for chips and other dishes requiring a fluffy interior.

Why Agria Is Good for Roasting

Its floury texture makes it suitable for developing crisp surfaces during roasting.

The yellow flesh also provides an attractive appearance.

Agria may not be as widely available in every UK supermarket as Maris Piper or King Edward, but it is worth considering when available.

Best For

• Crispy roast potatoes
• Homemade chips
• Golden potato wedges
• Fluffy potato dishes

6. Vivaldi Potatoes

Vivaldi potatoes have smooth yellow skins and a creamy texture.

They are generally less floury than traditional roasting varieties.

Can You Roast Vivaldi Potatoes?

Yes.

Vivaldi potatoes can produce delicious roasted pieces with a creamy interior.

However, they may not become quite as fluffy as Maris Piper or King Edward.

They are particularly enjoyable when roasted with their skins on.

Best For

• Small roasted potatoes
• Garlic and herb potatoes
• Skin-on roasting
• Creamy potato side dishes

7. Charlotte Potatoes

Charlotte potatoes are best known as waxy salad potatoes.

They have smooth yellow skins, elongated tubers and a firm texture.

Although they aren’t the traditional choice for fluffy roast potatoes, they can still be delicious when roasted.

How to Roast Charlotte Potatoes

Wash the potatoes thoroughly.

Cut larger potatoes in half lengthways.

Toss with olive oil, garlic, rosemary and black pepper.

Roast until the skins become golden and the centres are tender.

Best For

• Small roasted new potatoes
• Summer meals
• Garlic and rosemary potatoes
• Mediterranean-style dishes

Charlotte potatoes are particularly useful if you prefer roast potatoes that retain their shape.

Floury vs Waxy Potatoes: Which Are Better for Roasting?

Understanding the difference between floury and waxy potatoes makes choosing the right variety much easier.

Floury Potatoes

Floury potatoes contain relatively high levels of dry matter and starch.

When cooked, their texture becomes light and fluffy.

Examples include:

• Maris Piper
• King Edward
• Agria

These varieties are generally best for traditional crispy roast potatoes.

Waxy Potatoes

Waxy potatoes have a firmer texture and tend to hold their shape during cooking.

Examples include:

• Charlotte
• Many new potato varieties

They can be roasted successfully but usually produce a denser, creamier interior.

Which Should You Choose?

For classic British roast potatoes with crispy edges and fluffy centres, choose a floury variety.

For smaller roasted potatoes with their skins on, waxy varieties can be excellent.

How to Make Perfect Crispy Roast Potatoes

Choosing the right potato is only the beginning.

The cooking method is just as important.

This recipe produces approximately four generous side portions.

Ingredients

• 1kg Maris Piper or King Edward potatoes
• 4 tablespoons vegetable oil, rapeseed oil or another suitable roasting fat
• Salt
• Freshly ground black pepper
• Fresh rosemary, optional
• Garlic cloves, optional

Equipment

• Large saucepan
• Colander
• Large roasting tray
• Oven
• Metal spoon or spatula

Step 1: Preheat the Oven

Preheat your oven to 200°C fan or 220°C conventional.

Place the roasting tray containing the oil or fat into the oven while it heats.

The fat should be hot before the potatoes are added.

Step 2: Prepare the Potatoes

Peel the potatoes if desired.

Cut them into large, evenly sized pieces.

Try to keep the pieces approximately 5–6cm across.

Smaller pieces will cook more quickly, while larger pieces generally produce a greater contrast between the crispy exterior and fluffy centre.

Step 3: Parboil the Potatoes

Place the potatoes in a saucepan of cold water.

Add a little salt if desired.

Bring to the boil, then simmer for approximately 8–10 minutes.

The outsides should begin softening, but the potatoes should not be completely cooked through.

Step 4: Drain Thoroughly

Drain the potatoes using a colander.

Allow them to stand for several minutes so excess moisture evaporates.

This step is particularly important.

Wet potatoes are more likely to steam rather than crisp.

Step 5: Roughen the Edges

Return the drained potatoes to the saucepan.

Cover with the lid and shake gently.

This creates a slightly fluffy coating around the outside.

The roughened surfaces will become wonderfully crispy during roasting.

Be careful not to shake too vigorously, particularly when using delicate floury varieties.

Step 6: Add to Hot Oil

Carefully remove the roasting tray from the oven.

Add the potatoes to the hot oil, taking care to avoid splashes.

Turn them so their surfaces are lightly coated.

Spread them out in a single layer.

Avoid overcrowding the tray.

Step 7: Roast Until Golden

Roast for approximately 45–60 minutes.

Turn the potatoes once or twice during cooking.

The exact time depends on the size of the pieces and your oven.

The finished potatoes should be deep golden brown with crispy edges and fluffy centres.

Step 8: Season and Serve

Remove the potatoes from the oven.

Sprinkle with salt and freshly ground black pepper.

Add fresh rosemary or other herbs if desired.

Serve immediately for the best texture.

What Temperature Is Best for Roast Potatoes?

A hot oven is essential for producing crispy roast potatoes.

For most UK ovens, the following temperatures work well.

Oven type	Recommended temperature
Fan oven	200°C
Conventional oven	220°C
Gas oven	Gas mark 7
Fahrenheit	Approximately 425°F

These temperatures encourage browning while allowing the centres to cook through.

If your oven runs particularly hot, reduce the temperature slightly or check the potatoes more frequently.

How Long Do Roast Potatoes Take?

Cooking times depend on the size of the potatoes, whether they have been parboiled and the oven temperature.

Preparation	Approximate roasting time
Parboiled large roast potatoes	45–60 minutes
Small parboiled potatoes	30–45 minutes
Raw potato wedges	35–50 minutes
Small new potatoes	25–40 minutes
Large unboiled potato chunks	45–60 minutes

Always check that the potatoes are tender in the middle before serving.

Why Should You Parboil Potatoes Before Roasting?

Parboiling is one of the most useful techniques for creating traditional crispy roast potatoes.

It softens the outer surface of the potatoes.

When the potatoes are drained and shaken, the softened surface becomes rough and fluffy.

During roasting, these rough edges develop a delicious golden crust.

Parboiling also reduces the time required for the centres to cook in the oven.

However, it isn’t essential for every roasting method.

Small new potatoes and thin wedges can often be roasted successfully without boiling first.

Should You Use Olive Oil, Vegetable Oil or Goose Fat?

The choice of fat affects the flavour and texture of roast potatoes.

Vegetable Oil

Vegetable oil is a reliable option for everyday roast potatoes.

It has a relatively neutral flavour and is suitable for high-temperature roasting.

Rapeseed Oil

Rapeseed oil is another excellent choice.

It is widely available in the UK and works well for roasting.

Olive Oil

Olive oil can be used successfully for roast potatoes.

It provides a distinctive flavour and works particularly well with herbs and garlic.

Choose an oil suitable for the intended cooking temperature.

Goose Fat

Goose fat is traditionally associated with Christmas roast potatoes.

It can produce a rich flavour and crispy exterior.

Duck Fat

Duck fat is another popular option for roasting.

It produces a rich, savoury flavour and works particularly well with floury potatoes.

Which Fat Is Best?

For everyday roast potatoes, vegetable oil or rapeseed oil is a practical choice.

For special occasions, goose fat or duck fat can provide a richer flavour.

The technique, potato variety and moisture level are usually more important than choosing one particular fat.

Ten Tips for Extra-Crispy Roast Potatoes

If you want roast potatoes that are beautifully crisp every time, follow these simple tips.

1. Choose Floury Potatoes

Maris Piper and King Edward are excellent choices.

2. Cut Evenly Sized Pieces

This helps ensure the potatoes cook at approximately the same rate.

3. Parboil Before Roasting

Softening the outer surfaces helps create crispy edges.

4. Allow Potatoes to Steam Dry

Excess moisture prevents effective browning.

5. Roughen the Edges

A fluffy surface produces more crispy areas.

6. Preheat the Fat

Hot oil or fat encourages the potatoes to begin roasting immediately.

7. Avoid Overcrowding

Leave space between the potatoes.

8. Turn During Cooking

Turning helps produce even browning.

9. Don’t Add Fresh Garlic Too Early

Garlic can burn during prolonged high-temperature roasting.

Add it towards the end of cooking if desired.

10. Serve Immediately

Roast potatoes are generally at their crispiest when freshly cooked.

Common Roast Potato Mistakes

Even experienced cooks occasionally struggle to achieve perfect roast potatoes.

Roast Potatoes Are Not Crispy

Possible causes include:

• Using very waxy potatoes
• Not drying the potatoes properly
• Adding potatoes to cold oil
• Overcrowding the roasting tray
• Cooking at too low a temperature

Roast Potatoes Are Burnt Outside but Hard Inside

The pieces may be too large, the oven too hot or the potatoes insufficiently parboiled.

Try cutting the potatoes more evenly and adjusting the cooking method.

Roast Potatoes Fall Apart

The potatoes may have been boiled for too long.

Very floury varieties can become fragile when overcooked.

Reduce the parboiling time and handle them more carefully.

Roast Potatoes Are Greasy

Excess oil or insufficient oven heat can produce greasy potatoes.

Use enough fat to coat the potatoes without allowing them to sit in excessive amounts.

Can You Make Roast Potatoes in an Air Fryer?

Yes.

Air fryers can produce delicious crispy roast potatoes using relatively small amounts of oil.

Air Fryer Roast Potato Method

1. Peel and cut 500g of floury potatoes.
2. Parboil for approximately 7–9 minutes.
3. Drain and allow to steam dry.
4. Roughen the edges gently.
5. Toss with 1–2 tablespoons of oil.
6. Preheat the air fryer if recommended by the manufacturer.
7. Cook at approximately 190–200°C for 20–30 minutes.
8. Shake or turn the potatoes during cooking.
9. Continue until golden and tender.

Cooking times vary considerably between appliances.

Avoid overcrowding the basket.

Can You Roast Potatoes Without Parboiling?

Yes.

Potatoes can be roasted directly from raw.

This method is particularly suitable for wedges, smaller chunks and new potatoes.

Cut the potatoes into evenly sized pieces.

Wash and dry them thoroughly.

Toss with oil and seasoning.

Spread them onto a baking tray and roast until tender and golden.

However, for traditional British roast potatoes with exceptionally fluffy centres, parboiling usually gives better results.

Best Herbs and Seasonings for Roast Potatoes

Roast potatoes are delicious with simple salt and pepper, but herbs and seasonings can add extra flavour.

Rosemary

Rosemary is a classic accompaniment to roast potatoes.

Its strong, aromatic flavour works particularly well with olive oil and garlic.

Thyme

Thyme provides a more delicate herbal flavour.

It pairs beautifully with chicken and vegetable dishes.

Garlic

Garlic adds a rich, savoury taste.

Add fresh chopped garlic towards the end of cooking to reduce the risk of burning.

Smoked Paprika

Smoked paprika gives roast potatoes a warm colour and subtle smoky flavour.

Black Pepper

Freshly ground black pepper provides gentle heat and works well with almost every potato variety.

Parmesan

A little finely grated Parmesan added near the end of cooking can provide a savoury finish.

Growing Your Own Potatoes for Roasting

One of the best things about allotment gardening is being able to grow the vegetables you enjoy eating.

If you love traditional roast potatoes, choosing suitable varieties for your plot can make harvesting even more rewarding.

Best Potato Varieties to Grow for Roasting

Some excellent choices include:

• Maris Piper
• King Edward
• Rooster
• Desiree
• Agria

Availability of certified seed potatoes varies between suppliers.

When to Plant Roasting Potatoes

Most maincrop potato varieties are planted during spring, often from late March into April.

Planting dates depend on local soil conditions and the risk of frost.

Avoid planting into frozen or waterlogged ground.

Preparing the Soil

Potatoes generally prefer fertile, well-drained soil containing organic matter.

Remove perennial weeds and prepare the planting area before planting.

Avoid adding fresh manure directly before planting.

Planting Depth and Spacing

Maincrop potatoes are commonly planted approximately 10–15cm deep.

Allow around 35–40cm between plants and 70–75cm between rows.

Spacing may vary depending on the variety and growing conditions.

Watering

Potatoes benefit from adequate moisture during tuber development.

Prolonged dry conditions can reduce yields.

Water when necessary, particularly during important growth stages.

Earthing Up

Draw soil around developing stems as the plants grow.

This helps prevent tubers becoming exposed to light.

Harvesting

Maincrop potatoes are generally harvested from late summer into autumn.

Allow the skins to set before harvesting potatoes intended for storage.

Avoid leaving harvested potatoes exposed to sunlight.

How to Store Homegrown Roasting Potatoes

Proper storage helps keep your potato harvest in good condition.

Choose a cool, dark and well-ventilated location.

Avoid storing potatoes in direct sunlight.

Light exposure can cause greening and increased glycoalkaloid levels.

Do not eat green or bitter-tasting potatoes.

For potatoes intended for storage, brush away loose soil rather than washing them.

Inspect stored potatoes regularly.

Remove any showing signs of rot or serious deterioration.

Different varieties have different storage qualities, so choose suitable maincrop varieties if long-term storage is important.

Can You Prepare Roast Potatoes in Advance?

Yes.

Preparing roast potatoes ahead of time can make cooking a large meal much easier.

Preparing the Day Before

Peel and cut the potatoes.

Parboil until the outer surfaces begin softening.

Drain thoroughly and allow them to cool promptly.

Refrigerate in a covered container.

The following day, roast them in properly heated oil or fat until golden and piping hot throughout.

Freezing Part-Cooked Potatoes

Parboiled potatoes can also be frozen for later roasting.

Allow them to cool promptly.

Spread them onto a tray and freeze until firm.

Transfer to a suitable freezer bag or container.

Roast from frozen, allowing additional cooking time.

Ensure they are piping hot throughout before serving.

What Can You Serve with Roast Potatoes?

Roast potatoes are one of the most versatile side dishes in British cooking.

They work beautifully with:

• Roast chicken
• Roast beef
• Roast pork
• Roast lamb
• Christmas turkey
• Vegetarian nut roasts
• Homemade vegetable pies
• Cauliflower cheese
• Roasted carrots and parsnips
• Seasonal green vegetables

They are also delicious with homemade gravy.

Frequently Asked Questions About Roasting Potatoes

Are Maris Piper or King Edward Better for Roasting?

Both are excellent choices.

Maris Piper produces reliably fluffy roast potatoes, while King Edward can develop exceptionally crispy edges.

Personal preference plays a large part.

What Potatoes Do Restaurants Use for Roasting?

Many professional kitchens use floury varieties such as Maris Piper or King Edward.

The exact choice depends on availability and the desired texture.

Are Red Potatoes Good for Roasting?

Yes.

Red-skinned varieties such as Rooster and Desiree can roast very well.

However, their texture may be firmer than traditional floury potatoes.

Are Charlotte Potatoes Good for Roasting?

Yes.

Charlotte potatoes are particularly good for small, skin-on roasted potatoes.

They generally produce a firmer centre than Maris Piper.

What Is the Secret to Crispy Roast Potatoes?

The most important factors are choosing a suitable floury variety, parboiling, drying thoroughly, roughening the edges and roasting in hot fat.

Should You Boil Potatoes Before Roasting?

Parboiling is recommended for traditional crispy roast potatoes.

However, it isn’t essential for small potatoes or wedges.

Why Are My Roast Potatoes Soggy?

Excess moisture, overcrowding and insufficient oven heat are common causes.

Can You Roast Potatoes at 180°C?

Yes, but they may take longer and develop less browning.

For traditional crispy roast potatoes, approximately 200°C fan is usually more effective.

How Long Should You Roast Potatoes at 200°C?

Parboiled large roast potatoes usually take around 45–60 minutes at 200°C fan.

Can You Roast Potatoes with Their Skins On?

Absolutely.

Skin-on potatoes can be delicious, particularly when using smaller or firmer varieties.

What Are the Best Potatoes for Christmas Dinner?

Maris Piper and King Edward are both excellent choices for traditional Christmas roast potatoes.

Can You Reheat Roast Potatoes?

Yes.

Refrigerate leftovers promptly and reheat until steaming hot throughout.

An oven or air fryer can help restore some of their crispy texture.

Final Thoughts: Choosing the Best Potatoes for Roasting

If you’re looking for the best potatoes for roasting in the UK, Maris Piper and King Edward are two of the strongest choices.

Their floury texture helps produce the classic combination of crispy golden edges and soft, fluffy centres.

However, Rooster, Desiree, Agria and even waxy varieties such as Charlotte can produce delicious roast potatoes when prepared appropriately.

The secret isn’t simply choosing the right variety.

It’s also about preparing the potatoes properly, removing excess moisture, using hot oil and allowing enough time for the outside to become beautifully golden.

Whether you’re cooking a traditional Sunday roast, preparing Christmas dinner or enjoying potatoes harvested from your own allotment, these simple techniques can help you achieve fantastic results.

And there’s something particularly satisfying about serving roast potatoes you’ve grown yourself.

Keep smiling, keep shining, keep gardening with Ben!

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