Homemade Roast Potatoes (Printable)
Golden potatoes with crispy exterior and fluffy center. Classic British side perfect for Sunday lunch.
# 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 completely
→ 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)
# Directions:
01 - Preheat oven to 430°F. Place a large roasting tray inside to heat up while preparing potatoes.
02 - Place peeled potato chunks in a large saucepan. Cover with cold water and add 1 tablespoon salt. Bring to a boil, then simmer for 8-10 minutes until edges begin to soften but potatoes remain firm in center.
03 - Drain potatoes thoroughly in a colander and let steam dry for 2 minutes. Return to the saucepan and shake vigorously to roughen the surface edges for maximum crispiness.
04 - Pour hot oil or fat over the potatoes. Gently toss to coat evenly, ensuring all surfaces are covered.
05 - Carefully remove hot roasting tray from oven. Transfer potatoes into tray, spreading in a single even layer without overcrowding. Add garlic cloves and herb sprigs if using.
06 - Roast for 20 minutes until bottoms begin to turn golden brown.
07 - Turn potatoes over with a spatula. Continue roasting for 20-25 additional minutes, turning once more if necessary, until all sides are deep golden brown and crispy.
08 - Remove from oven. Season generously with sea salt flakes and freshly ground black pepper. Transfer to serving dish and serve immediately while hot and crispy.
# Expert Hints:
01 -
- These potatoes have that magical crunch on the outside while staying impossibly fluffy inside, exactly the way they should be
- Once you master the roughening technique, you will never go back to ordinary roasted potatoes again
02 -
- Shaking the pan to roughen the potatoes is the secret step that creates all those crispy bits
- A hot roasting tray is nonnegotiable because starting with sizzling heat is what seals the edges immediately
03 -
- Do not overcrowd the roasting tray or the potatoes will steam instead of crisp up
- If they are not quite crispy enough after 45 minutes, give them another 10 minutes at a higher heat