Perfect Crispy Roast Potatoes (Printable)

Golden crunchy exterior with fluffy soft centers, these roast potatoes are the ultimate side dish for any meal.

# What You Need:

→ Potatoes

01 - 2.6 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into even chunks

→ For Boiling

02 - 1 tbsp sea salt

→ For Roasting

03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper

→ Optional Aromatics

06 - 4 garlic cloves, smashed (unpeeled)
07 - 2 sprigs fresh rosemary or thyme

# How To Make It:

01 - Preheat the oven to 425°F.
02 - Place the potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until the edges are just tender but not fully cooked.
03 - Drain the potatoes well and let them steam dry for 2 minutes in the colander. Gently shake the colander to roughen up the surfaces for extra crispiness.
04 - Heat the oil or fat in a large roasting pan in the oven for 5 minutes, until shimmering hot.
05 - Carefully add the potatoes to the hot oil, turning to coat each piece evenly. Add smashed garlic and herbs, if using.
06 - Roast for 20 minutes, then turn the potatoes using a spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from the oven and drain briefly on kitchen paper if desired. Serve hot.

# Expert Suggestions:

01 -
  • That restaurant quality crunch you've been chasing is actually incredibly achievable at home once you know the secrets
  • The fluffy interior is pure comfort, like a warm hug on the plate that makes everything else on the table taste better
02 -
  • The shaking step in the colander is absolutely essential because those roughened surfaces are what create the crunch, and skipping this is why so many people's roasties turn out disappointing
  • Don't crowd your roasting pan because the potatoes will steam instead of roast, and you'll end up with soft, pale specimens instead of the crispy ones you dreamed of
03 -
  • If you want to make these ahead, you can parboil and roughen the potatoes the day before, then just roast them when you're ready
  • Save any leftover fat from roasting chicken or duck in the freezer, and you'll always have the secret ingredient for exceptional potatoes on hand

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