Homemade Roast Potatoes (Printer-friendly)
Achieve golden crispy skins with light fluffy centers using this classic British method.
# What You’ll Need:
→ Potatoes
01 - 3.3 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into 2-inch chunks
→ For Boiling
02 - 1 tbsp salt
03 - Cold water, enough to cover potatoes
→ For Roasting
04 - 5 tbsp vegetable oil, duck fat, or goose fat
05 - 1 tsp sea salt flakes
06 - 1/2 tsp freshly ground black pepper
07 - 2 cloves garlic, crushed (optional)
08 - 2 sprigs fresh rosemary or thyme (optional)
# How to Make It:
01 - Preheat the oven to 430°F. Place a large roasting tray inside to heat up while you prepare the potatoes.
02 - Place the peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt.
03 - Bring to a boil over high heat, then reduce to a simmer. Cook for 8–10 minutes until the edges begin to soften but the potatoes are not cooked through.
04 - Drain the potatoes well in a colander and let them steam dry for 2 minutes. Return them to the pan and shake vigorously to roughen the edges, creating a crispy exterior.
05 - Carefully pour the hot oil or fat into the saucepan with the potatoes. Gently toss to coat evenly.
06 - Remove the hot roasting tray from the oven. Carefully tip the potatoes into the tray, spreading them out in a single layer without overcrowding. Add garlic and herbs if using.
07 - Roast for 20 minutes until the bottoms begin to brown.
08 - Turn the potatoes using a spatula. Roast for another 20–25 minutes, turning once more halfway through, until golden brown and crispy all over.
09 - Remove from the oven. Season immediately with sea salt flakes and black pepper. Serve hot while crispy.
# Expert Tips:
01 -
- The combination of fluffy interiors and impossibly crispy edges creates texture contrast that makes these utterly addictive
- This method works with whatever fat you have on hand, from humble vegetable oil to decadent duck fat
- Once you master the parboil and roughen technique you will wonder why you ever tried any other method
02 -
- Cold start boiling is essential, starting potatoes in cold water ensures even cooking throughout
- The roughening step is non negotiable, those fuzzy edges are what create maximum surface area for crisping
- A hot roasting tray is the difference between soggy bottoms and perfectly crisped potatoes all over
03 -
- Semolina flour tossed with the potatoes after roughening creates an extra crispy shell that is pure magic
- Adding a whole bulb of garlic, unpeeled, to the tray yields sweet roasted cloves you can squeeze over the finished potatoes