Cripsy Christmas Roast Potatoes

Amazing crispy roast potatoes – perfect for your Sunday roast and that all important Christmas Dinner. We always par-boil our spuds, this allows the surface of the potatoes to become chuffed and means a crispier roast potato. Serve immediately! We sometimes like to add a couple of cloves of garlic and a sprig of rosemary when roasting.


1kg Potatoes (we like King Edwards or Marfona)
Approx 4 tbsp Bell and Loxton rapeseed oil
A little salt


  1. Peel and cut potatoes into even sized pieces.
  2. Place in pan and cover with cold water with a little salt, bring to the boil and simmer for about 5 minutes.
  3. Meanwhile heat approx. 4 tbsp. of Bell and Loxton rapeseed oil in a hot oven at 200c or Gas Mark 6.
  4. Drain potatoes and shake in colander.
  5. Place potatoes in oil and cook for approx. one hour. Turning potatoes during cooking.