Homemade Roast Potatoes (Printable)

Crispy outside, fluffy inside potatoes. Classic British side dish 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 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)

# How-To Steps:

01 - Preheat the oven to 430°F and 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. Bring to a boil, then simmer for 8-10 minutes until the edges begin to soften but the potatoes are not cooked through.
03 - Drain the potatoes well in a colander and let them steam dry for 2 minutes. Return them to the pan and gently shake to roughen the edges—this creates a crispy exterior.
04 - Carefully pour the hot oil or fat into the potatoes, tossing to coat evenly.
05 - Remove the hot roasting tray from the oven and carefully tip the potatoes into it, spreading them out in a single layer. Add garlic and herbs if using.
06 - Roast for 20 minutes, then turn the potatoes. Roast for a further 20-25 minutes, turning once more if needed, until golden brown and crispy.
07 - Season with sea salt flakes and black pepper. Serve immediately while hot and crispy.

# Helpful Tips:

01 -
  • The exterior becomes impossibly crispy while the inside stays light and fluffy, creating that perfect contrast everyone fights over at Sunday dinner.
  • Once you master the roughening technique, you'll wonder why you ever bothered with any other potato preparation.
02 -
  • Crowding the tray is the enemy of crispy potatoes—give each piece space to breathe and crisp properly.
  • Letting the potatoes steam dry after parboiling makes more difference than almost any other step in the process.
03 -
  • Add whole unpeeled garlic cloves to the roasting tray—they become sweet and mellow, perfect for squeezing over the finished potatoes.
  • A sprinkling of semolina or polenta tossed with the potatoes before roasting creates an extra crispy coating that restaurant kitchens often use.

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