Homemade Roast Potatoes (Printable version)
Classic roast potatoes with crispy exterior and fluffy center, perfect for Sunday lunch or festive dinners.
# 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, 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)
# How To:
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.
03 - Bring to a boil over high heat, then reduce to medium-low heat and simmer for 8 to 10 minutes until the edges begin to soften but the centers remain firm.
04 - Drain the potatoes well in a colander and let them steam dry for 2 minutes. Return them to the pan and shake vigorously to roughen the edges, creating a crispy texture.
05 - Carefully pour the hot oil or fat over the potatoes in the pan, tossing gently to coat evenly on all sides.
06 - Remove the hot roasting tray from the oven and carefully tip the potatoes into it, spreading them out in a single even layer without overcrowding. Add garlic cloves and herb sprigs if using.
07 - Roast for 20 minutes, then remove from oven and turn each potato using a spatula to ensure even browning.
08 - Return to oven and roast for an additional 20 to 25 minutes, turning once more if needed, until deep golden brown and crispy on all sides.
09 - Sprinkle with sea salt flakes and freshly ground black pepper. Transfer to a serving platter and serve immediately while hot and crispy.
# Expert Advice:
01 -
- These potatoes develop an impossibly crispy exterior while staying light and fluffy inside
- Once you master the roughening technique you will never go back to ordinary roast potatoes
02 -
- Crowding the roasting tray will steam your potatoes instead of roasting them crispy
- The roasting tray must be hot before adding potatoes or you will miss that crucial initial sizzle
03 -
- Never skip the step of letting the potatoes steam dry after draining
- A hot roasting tray is the secret weapon for restaurant style results