What Potatoes Are Best For Roasting Uk

Alright, let’s talk about the humble potato. Not just any potato, but the one that achieves that glorious, crispy-on-the-outside, fluffy-on-the-inside roast. You know the one—it’s the star of a Sunday dinner, and honestly, it can make or break the whole meal. So, which spud should you actually grab from the supermarket shelf?

The Fluffy vs. Waxy Showdown

First, you need to understand the two main potato personalities: floury and waxy. Think of floury potatoes as the clouds of the potato world—light, dry, and ready to soak up butter. Waxy potatoes are more like sponges that refuse to give—dense, moist, and they keep their shape even when boiled to death.

For roasting, you absolutely want the floury types. Why? Because they break open slightly during boiling, creating those rough, jagged edges that catch all the hot oil. That’s where the magic crunch comes from. Waxy potatoes just sit there, smooth and smug, refusing to crisp up.

King Edwards: The Golden Oldie

If potatoes were royalty, King Edwards would be the beloved queen. They’re a classic British floury variety, and they’ve been doing the Sunday roast gig for decades. These guys produce a really light, fluffy interior that’s almost like mashed potato trapped inside a crispy shell. Ever bitten into a roastie and felt it dissolve? That’s King Edward territory.

They’re not the most dramatic-looking potato, but they’re reliable. If you’re cooking for a family and want zero surprises, go for these. Plus, they have that old-school name that just feels right on a roast dinner plate.

Maris Piper: The People’s Champion

Now, Maris Piper is the potato you’ll find in nearly every UK supermarket, and there’s a good reason. It’s the Swiss Army knife of spuds—works for chips, mash, and yes, roasting. For roasting, it’s a total rockstar. It gets incredibly crispy on the outside while staying properly fluffy inside.

Best Roast Potatoes In London at Harry Oloughlin blog

Why is it so good? Maris Piper has just the right balance of starch and moisture. Not too dry, not too wet—like the Goldilocks of potatoes. Parboil them, give them a good shake in the colander to rough up the edges, then roast in hot oil. You’ll get crunches that echo through the kitchen. It’s basically a guaranteed win.

Desiree: The Red-Skinned Rebel

Let’s not ignore Desiree. These have a beautiful red skin and a slightly waxy-ish texture, but they’re actually a fantastic roasting potato when handled right. They hold their shape better than a Maris Piper, so you get chunkier, more defined roasties rather than crumbly ones.

Think of Desiree as the strong, silent type. It won’t fall apart on you, but it still crisps up nicely if you use enough oil and a hot oven. Great for when you want a roast potato that looks like a perfect golden pillow. Plus, the red skin adds a pop of color to the tray—very Instagrammable.

Best Roast Potato Variety Uk at Leta Tabor blog

The Secret Weapon: Yukon Gold (But It’s Not UK)

Okay, a quick curveball. You might see Yukon Gold potatoes in some UK shops now, especially fancy ones. They’re technically a Canadian variety, but they’ve become the movie star of roasting potatoes in North America. In the UK, they’re a decent choice if you can’t find the classics, but they’re not quite as fluffy as a King Edward.

They do have a natural buttery flavor, though, which is very cool. If you’re feeling adventurous and want a roastie that tastes almost pre-buttered, grab a bag. Just don’t expect the same level of crunch as a Maris Piper—it’s a different vibe.

What About New Potatoes? Please Don’t.

I love a new potato in a salad. I love them boiled with mint. But for roasting? Big nope. New potatoes are waxy, full of moisture, and they basically laugh at your attempt to make them crispy. You’ll end up with sad, soft, pale nuggets. Save them for summer picnics, not a Sunday roast.

Best Roast Potatoes In London at Harry Oloughlin blog

The Golden Rules (Regardless of Potato)

No matter which spud you choose, a couple of rules will save your dinner. First, always parboil them for about 10 minutes—this starts the starch release. Second, shake them in the colander after draining to rough up the edges. That’s where the crunch lives.

Third, use a hot fat like goose fat, duck fat, or just a decent vegetable oil. Get it sizzling hot before you add the potatoes. Think of it like sending them into a volcano—they need that immediate heat to crisp. And finally, don’t overcrowd the tray. Give each potato its own little space to breathe and roast, or they’ll just steam each other into submission.

So, what’s the final verdict? If you’re a purest, go Maris Piper for a fail-safe crispy beast. If you want a softer, fluffier interior, grab King Edwards. And if you’re feeling a bit fancy or want chunky shapes, Desiree has your back. Now, go forth and roast—your Sunday dinner is waiting.