Homemade Roast Potatoes (Printable)
Golden crispy outside, fluffy inside these classic potatoes are perfect for Sunday lunch.
# 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 tablespoon salt
03 - Cold water, enough to cover potatoes
→ For Roasting
04 - 5 tablespoons vegetable oil, duck fat, or goose fat
05 - 1 teaspoon sea salt flakes
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 cloves garlic, crushed (optional)
08 - 2 sprigs fresh rosemary or thyme (optional)
# Steps:
01 - Preheat the oven to 430°F. Place a large roasting tray inside the oven to heat up while you prepare the potatoes.
02 - Place the peeled and cut potato chunks in a large saucepan. Cover with cold water and add 1 tablespoon of salt.
03 - Bring the water to a boil over high heat, then reduce to medium heat and simmer for 8–10 minutes. The edges should begin to soften, but the potatoes should remain firm in the center.
04 - Drain the potatoes thoroughly in a colander and let them steam dry for 2 minutes. Return to the saucepan and shake vigorously to roughen the exterior edges—this creates extra crispy surfaces.
05 - Pour the hot oil or fat over the parboiled potatoes. Gently toss or stir to ensure each piece is evenly coated.
06 - Carefully remove the hot roasting tray from the oven. Tip the potatoes into the tray and spread them out in a single, even layer. Add crushed garlic and herb sprigs if using.
07 - Roast for 20 minutes until the bottoms begin to turn golden brown.
08 - Turn the potatoes using a metal spatula. Roast for another 20–25 minutes, turning once more halfway through, until all sides are deeply golden and crispy.
09 - Remove from the oven. Season generously with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The contrast between shatteringly crisp edges and impossibly fluffy centers is something that makes people pause mid conversation
- Once you master the roughening technique, you will wonder why you ever bothered with any other method
02 -
- Skipping the step of shaking the potatoes to roughen the edges will result in smooth potatoes that never achieve maximum crispiness
- Adding cold potatoes to cold oil guarantees disappointment, so preheat both the tray and your fat
03 -
- Give the roasting tray a good shake halfway through cooking instead of turning each potato individually for even browning
- Add whole unpeeled garlic cloves to the tray and squeeze the sweet roasted cloves over the potatoes before serving