Perfect Crispy Roast Potatoes (Printable)
Golden, crunchy outside with fluffy centers. The ultimate side dish for any meal.
# What You'll Need:
→ Potatoes
01 - 2.6 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into even chunks
→ For Boiling
02 - 1 tbsp sea salt
→ For Roasting
03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper
→ Optional Aromatics
06 - 4 garlic cloves, smashed (unpeeled)
07 - 2 sprigs fresh rosemary or thyme
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Place the potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until the edges are just tender but not fully cooked.
03 - Drain the potatoes well and let them steam dry for 2 minutes in the colander. Gently shake the colander to roughen up the surfaces for extra crispiness.
04 - Heat the oil or fat in a large roasting pan in the oven for 5 minutes, until shimmering hot.
05 - Carefully add the potatoes to the hot oil, turning to coat each piece evenly. Add smashed garlic and herbs, if using.
06 - Roast for 20 minutes, then turn the potatoes using a spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from the oven and drain briefly on kitchen paper if desired. Serve hot.
# Expert Suggestions:
01 -
- That incredible contrast between shattering crisp exterior and cloud-like inside never gets old
- Once you master the technique, youll find excuses to make these with everything from weeknight dinners to holiday feasts
02 -
- Never skip shaking the colander after par-boiling as those roughened edges are what create the most crispy surfaces
- Getting the fat smoking hot before adding the potatoes is the secret to instant sizzling and sealing
03 -
- Cut your potatoes into evenly sized chunks so they all finish cooking at the same time
- Leave plenty of space in the roasting pan as overcrowding creates steam and prevents crisping