Crispy Roast Potatoes Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 60–75 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 2 lbs (900g) potatoes (Yukon Gold, Maris Piper, or Russet work best)
- 3 tbsp vegetable oil, goose fat, or duck fat (for extra crispiness)
- 1 tsp salt (plus more for seasoning)
- ½ tsp black pepper
- 2–3 cloves garlic, smashed (optional)
- 1–2 sprigs rosemary or thyme (optional)
- 1 tbsp flour or semolina (optional, for extra crunch)
Instructions
1. Preheat the oven
- Preheat to 425°F (220°C).
- Place a large roasting pan in the oven to heat up with oil or fatinside.
(Hot oil = crispy exterior!)
2. Prepare the potatoes
- Peel the potatoes and cut them into even chunks (about 2 inches each).
- Rinse them under cold water to remove surface starch.
3. Parboil
- Add potatoes to a pot of cold salted water.
- Bring to a boil and cook for 8–10 minutes, until the edges just start to soften.
- Drain well and let them steam dryfor a minute.
4. Rough up the edges
- In the pot, shake the potatoesgently to rough up their surfaces.
- (Optional) Sprinkle with 1 tbsp flour or semolina and toss — this creates a crispy crust later.
5. Roast
- Carefully remove the hot roasting pan from the oven.
- Using tongs, add the potatoes to the hot oil (they should sizzle).
- Toss to coat evenly in the oil.
6. Season and add flavor
- Sprinkle with salt and pepper.
- (Optional) Add garlic cloves and herbs to the pan for extra flavor.
7. Roast until golden and crispy
- Roast for 45–55 minutes, turning the potatoes every 15–20 minutes.
- They’re done when golden brown and crisp all over.
8. Serve
- Drain briefly on paper towels to remove excess oil (if needed).
- Sprinkle with flaky sea salt and extra herbs.
🌿 Tips for the Crispiest Potatoes
- Use high-starch potatoes(Russet or Maris Piper).
- Always preheat your oil or fat.
- Don’t overcrowd the pan — space helps them crisp up.
- Parboiling and shaking them in the pot is the secret to the best crust.