Homemade Roast Potatoes (Print Version)
Achieve perfectly crispy exteriors and fluffy interiors with this classic British technique using simple pantry ingredients.
# 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)
# Steps:
01 - Preheat oven to 425°F. Place a large roasting tray inside to heat up while you prepare the potatoes.
02 - Place peeled potato chunks in a large saucepan. Cover with cold water and add 1 tbsp salt. Bring to a boil, then reduce heat and simmer for 8–10 minutes until edges begin to soften but centers remain firm.
03 - Drain potatoes thoroughly in a colander and let steam dry for 2 minutes. Return to the saucepan and shake vigorously to fluff up the edges—this creates maximum crispiness.
04 - Carefully pour hot oil or fat over the potatoes. Gently toss to coat evenly, ensuring all surfaces are covered.
05 - Remove the preheated roasting tray from the oven. Carefully tip potatoes into the hot tray and spread into a single layer, spacing apart for even browning. Add garlic cloves and herb sprigs if using.
06 - Roast for 20 minutes until potatoes begin to turn golden underneath.
07 - Turn potatoes using a spatula. Roast for another 20–25 minutes, turning once more if necessary, until deep golden brown and crispy all over.
08 - Remove from oven. Sprinkle with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The contrast between that shatteringly crisp exterior and pillow soft interior is worth every minute of prep
- Once you master the roughening technique these become your go-to comfort food that everyone requests
02 -
- Starting potatoes in cold water ensures even cooking, while dropping them into boiling water leaves the centers undercooked
- The roughening step is non negotiable if you want that restaurant quality crunch that keeps people coming back for more
03 -
- Crowding the pan is the enemy of crispiness, use two pans rather than piling them too high
- Letting the potatoes steam dry after draining prevents soggy spots and helps the fat adhere properly