Homemade Roast Potatoes (Print View)
Classic crispy roast potatoes with fluffy centers, 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 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)
# Method:
01 - Preheat the oven to 430°F. Place a large roasting tray inside to heat up while you prepare the potatoes.
02 - Place the peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tablespoon salt.
03 - Bring to a boil over high heat, then reduce to medium heat and simmer for 8-10 minutes until the edges begin to soften but the potatoes are not cooked through.
04 - Drain the potatoes well in a colander and let them steam dry for 2 minutes. Return them to the pan and shake gently to roughen the edges, creating a crispy texture later.
05 - Carefully pour the hot oil or fat into the saucepan with the potatoes. Toss gently to coat evenly.
06 - Remove the hot roasting tray from the oven. Carefully tip the potatoes into the tray, spreading them out in a single layer without overcrowding. Add garlic and herbs if using.
07 - Roast for 20 minutes until the bottoms begin to brown.
08 - Turn the potatoes using a spatula. Roast for another 20-25 minutes, turning once more if needed, until golden brown and crispy all over.
09 - Season immediately with sea salt flakes and freshly ground black pepper. Serve hot while crispy.
# Insider Tips:
01 -
- The contrast between that shattering crust and cloudlike center is absolute perfection
- They somehow manage to be both comfort food and the highlight of the plate
- Once you nail the roughening trick, youll feel like a proper kitchen pro
02 -
- Cold potatoes going into cold fat will never achieve proper crispiness, no matter how long you roast them
- Overcrowding the tray is the fastest way to end up with steamed rather than roasted potatoes
03 -
- Save some leftover roast potatoes and fry them up with eggs the next morning for next level breakfast
- If the garlic starts burning, fish it out before it turns bitter