🥔 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 fat inside.
(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 dry for a minute.
4. Rough up the edges
In the pot, shake the potatoes gently 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.
