So, what Makes a Potato Good for Roasting?
A potato is good for roasting if it is:
- High starch
- Low moisture
- Floury, not waxy
- Able to rough up easily
- Old rather than new
Which is exactly why the UK hierarchy is: Maris Piper → King Edward → Rooster → everything else.
Top UK Potato Varieties for Roast Potatoes
| Variety | Roast Quality | Why It Works / Doesn’t | Notes |
|---|---|---|---|
| Maris Piper | ★★★★★ | High starch, fluffy interior, crisps reliably | Safest, most consistent choice |
| King Edward | ★★★★★ | Very dry flesh, breaks down beautifully when parboiled | Classic Sunday roast potato |
| Albert Bartlett Rooster | ★★★★☆ | Slightly waxier but still crisps well; great flavour | Excellent fallback option |
| Generic White Potatoes | ★★☆☆☆ | Mixed varieties; unpredictable starch levels | Use only if nothing else available |
| Charlotte / Baby / Red / Jersey Royals | ★☆☆☆☆ | Waxy, hold shape, don’t fluff | Avoid for roasties |
Pro Cooking Tips
- Parboil them longer than you think for crispy roasties
- Add ½tsp of Baking Soda to the water to increase the crunch
- Rough them up a bit - I like to use a fork
- Use the right fat - Beef Dripping (AKA tallow), Duck/Goose far or Rapeseed Oil are best
- Sit them on a rack when they are cooked to allow steam to escape and the crust to set with no sogginess!
Recipes
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| The Best Roast Potatoes Recipe |