Crispy Roast Potatoes Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 60–75 minutes
Total Time: 1 hour 15 minutes
Ingredients
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2 lbs (900g) potatoes (Yukon Gold, Maris Piper, or Russet work best)
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3 tbsp vegetable oil, goose fat, or duck fat (for extra crispiness)
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1 tsp salt (plus more for seasoning)
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½ tsp black pepper
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2–3 cloves garlic, smashed (optional)
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1–2 sprigs rosemary or thyme (optional)
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1 tbsp flour or semolina (optional, for extra crunch)
Instructions
1. Preheat the oven
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Preheat to 425°F (220°C).
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Place a large roasting pan in the oven to heat up with oil or fatinside.
(Hot oil = crispy exterior!)
2. Prepare the potatoes
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Peel the potatoes and cut them into even chunks (about 2 inches each).
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Rinse them under cold water to remove surface starch.
3. Parboil
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Add potatoes to a pot of cold salted water.
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Bring to a boil and cook for 8–10 minutes, until the edges just start to soften.
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Drain well and let them steam dryfor a minute.
4. Rough up the edges
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In the pot, shake the potatoesgently to rough up their surfaces.
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(Optional) Sprinkle with 1 tbsp flour or semolina and toss — this creates a crispy crust later.
5. Roast
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Carefully remove the hot roasting pan from the oven.
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Using tongs, add the potatoes to the hot oil (they should sizzle).
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Toss to coat evenly in the oil.
6. Season and add flavor
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Sprinkle with salt and pepper.
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(Optional) Add garlic cloves and herbs to the pan for extra flavor.
7. Roast until golden and crispy
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Roast for 45–55 minutes, turning the potatoes every 15–20 minutes.
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They’re done when golden brown and crisp all over.
8. Serve
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Drain briefly on paper towels to remove excess oil (if needed).
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Sprinkle with flaky sea salt and extra herbs.
🌿 Tips for the Crispiest Potatoes
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Use high-starch potatoes(Russet or Maris Piper).
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Always preheat your oil or fat.
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Don’t overcrowd the pan — space helps them crisp up.
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Parboiling and shaking them in the pot is the secret to the best crust.