How to Make Perfect Mash, Chips, and Roasties

Potatoes are endlessly versatile, but nothing beats the classics: creamy mash, crispy chips (fries), and golden roasties. Here’s how to master each, plus pro tips for the best results every time.

Perfect Mashed Potatoes

• Best Potatoes:
  Floury types like Maris Piper, King Edward, Yukon Gold, or Russet.
• Method:
  1. Peel and chop potatoes.
  2. Boil in salted water until tender (15–20 mins).
  3. Drain and dry in pan over a low heat for 1 min.
  4. Mash with potato masher or ricer.
  5. Add a knob of butter and splash of hot milk/cream; season with salt and pepper.
• Pro Tips:
  • Don’t overwork—stop mashing when smooth and fluffy.
  • For extra indulgence, add cream cheese or roasted garlic.

Crispy Chips (Fries)

• Best Potatoes:
  Maris Piper, King Edward, Russet, or any maincrop variety.
• Method:
  1. Peel and cut into thick batons.
  2. Soak in cold water for 30 min, then dry well.
  3. Fry in oil at 140°C (285°F) until soft, remove.
  4. Increase oil temp to 190°C (375°F), fry chips again until golden and crisp.
  5. Drain and salt generously.
• Pro Tips:
  • For chunky chips, parboil before first fry.
  • Double-frying guarantees crispness.

Golden Roast Potatoes

• Best Potatoes:
  Maris Piper, King Edward, Desiree.
• Method:
  1. Peel and cut into large chunks.
  2. Parboil in salted water for 7–10 mins, drain.
  3. Rough up edges in the pan for extra crunch.
  4. Heat oil or fat (duck, goose, or beef dripping is classic) in a roasting tin until very hot.
  5. Add potatoes, turn to coat, and roast at 200°C (400°F) for 45–60 mins, turning halfway, until crisp and golden.
• Pro Tips:
  • Sprinkle with semolina after parboiling for ultimate crunch.
  • Add garlic, rosemary, or thyme for flavor.