Description
Discover the secret to perfectly crispy and golden roast potatoes with this simple step-by-step recipe. Using starchy potatoes like Maris Piper or Yukon Gold, parboiling, roughing up the edges, and roasting in hot fat ensures potatoes that are fluffy inside and irresistibly crunchy outside. Ideal for Sunday roasts, barbecues, or any meal, these Best Roast Potatoes are quick to master and guaranteed to impress.
Ingredients
Scale
Potatoes
- 2 pounds Maris Piper or Yukon Gold potatoes, peeled and cut into golf ball-sized chunks
Fat & Oil
- 3–4 tablespoons vegetable oil, goose fat, or olive oil
Seasonings & Flavorings
- 1 teaspoon salt, plus more to taste
- 2–3 sprigs fresh rosemary or thyme (optional)
- 2 garlic cloves, peeled (optional)
Instructions
- Choose and Prepare the Potatoes: Select starchy potatoes such as Maris Piper or Yukon Gold. Peel them and cut into evenly sized chunks about the size of a golf ball to ensure even cooking. Rinse under cold water to remove excess starch, which helps achieve crispiness.
- Parboil the Potatoes: Place the potatoes in a large pot with cold salted water and bring to a boil. Simmer for 8-10 minutes until the edges begin to soften but the center remains firm. This ensures the interior becomes fluffy.
- Rough Up the Edges: Drain the potatoes thoroughly and return them to the hot pot or colander. Gently shake to roughen the edges—this increases surface area for better crisping when roasted.
- Heat the Fat: Preheat your oven to 425°F (220°C). Place the chosen fat (vegetable oil, goose fat, or olive oil) in a roasting tin and heat it in the oven until very hot and shimmering. Hot fat is crucial for sizzling, crispy potatoes from the start.
- Roast the Potatoes: Carefully add the potatoes to the hot fat, tossing gently to coat evenly. Season generously with salt and add any herbs or garlic cloves. Roast uncovered for 45-60 minutes, turning every 15 minutes to ensure all sides become golden and crisp.
- Serve Hot and Crispy: When potatoes are deeply golden and crunchy on the outside, remove from the oven and serve immediately for the best texture and flavor.
Notes
- Choose starchy potatoes like Maris Piper for the best fluffy interior and crispy exterior.
- Parboiling softens the centers for perfect texture contrast.
- Always preheat roasting fat to get an immediate sizzle and crispness.
- Turn potatoes every 15 minutes for even browning on all sides.
- Use a roasting tray with edges to keep potatoes submerged in fat and prevent drying out.
- Optional: add freshly grated Parmesan cheese during the last 10 minutes of roasting for extra flavor.
- For vegan options, substitute animal fats with olive or coconut oil.
- Potatoes can be parboiled ahead of time and roasted fresh for convenience.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roast potatoes, crispy roast potatoes, best roast potatoes, Sunday roast sides, easy roast potatoes, crispy potatoes recipe, roasted potatoes with herbs