Homemade Roast Potatoes (Print Version)

Crispy exterior, fluffy interior roast potatoes ready in one hour

# What You 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 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
08 - 2 sprigs fresh rosemary or thyme

# How to Make It:

01 - Preheat the oven to 430°F. Place a large roasting tray inside to heat up while preparing the potatoes.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt. Bring to a boil, then simmer for 8–10 minutes until edges begin to soften but centers remain firm.
03 - Drain potatoes well and let steam dry for 2 minutes. Return to the pan and shake vigorously to roughen the surfaces, creating crispy edges.
04 - Pour hot oil or fat over the potatoes. Gently toss to coat evenly, ensuring all surfaces are covered.
05 - Remove hot roasting tray from oven. Carefully tip potatoes into the tray, spreading in a single layer without overcrowding. Add garlic cloves and herb sprigs if desired.
06 - Roast for 20 minutes, then turn potatoes. Continue roasting for 20–25 minutes, turning once more if needed, until deeply golden brown and crispy throughout.
07 - Sprinkle with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.

# Expert Hints:

01 -
  • The combination of fluffy interior and shatteringly crisp exterior is pure magic
  • They work with absolutely anything from Sunday roasts to weeknight dinners
  • Once you master the roughening technique you will wonder how you ever made roasties any other way
02 -
  • Never skip the roughening step because those jagged edges are what create the crispy texture everyone loves
  • Starting potatoes in cold water ensures even cooking, while dropping them into boiling water cooks the outside before the inside
  • A hot roasting tray is non negotiable because cold oil makes soggy potatoes
03 -
  • Do not overcrowd the tray or the potatoes will steam instead of roast, and nobody wants soggy roasties
  • If they are not quite crispy enough at the end, crank the heat to 240°C for the last 5 minutes and watch them closely

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