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Forked Oven-Roasted Potatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This classic vegetarian side dish elevates the humble roast potato to new heights of golden crunch. By using the simple technique of scoring the surface with a fork, you create a larger surface area that catches the hot olive oil, resulting in a glass-like crispness and deep savoury flavour. These forked oven-roasted potatoes are the ultimate accompaniment to any celebratory meal or a traditional Sunday lunch with all the trimmings.

Using smaller Yukon Gold or similar waxy potatoes ensures a buttery, soft interior that contrasts perfectly with the rugged, textured exterior. This method is incredibly reliable for achieving that sought-after crunch without the need for complicated flours or coatings. Simply serve them piping hot from the oven with an extra sprinkle of sea salt for a crowd-pleasing addition to your table.

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Ingredients for Forked Oven-Roasted Potatoes

  • 2.7kg small Yukon Gold potatoes (1 1/2"-2"- diameter), peeled

  • 1 tablespoon kosher salt plus more

  • 120ml olive oil

How to make Forked Oven-Roasted Potatoes

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Preheat oven to 218°C. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.

Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast, turning 3 times during cooking and occasionally basting with oil, until browned and tender, 60-70 minutes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 28 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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