Golden Roast Potatoes

I was standing at the stove one Sunday morning when my neighbor knocked, holding a basket of Maris Pipers from her garden. She told me her secret was all in the shake, and I had no idea what she meant until I tried it myself. The potatoes came out so golden and shattered-crisp that my partner asked if I'd ordered takeout. I've been making them her way ever since.

The first time I made these for a dinner party, I panicked because the oven was packed with a roast and vegetables. I shoved the potatoes on the top rack and forgot about them for nearly an hour. When I finally pulled them out, they were deeply bronzed and crackling, and everyone fought over the last few pieces.

Ingredients

• Yukon Gold or Maris Piper potatoes: These varieties have the perfect starch balance to go fluffy inside and crispy outside. I've tried waxy potatoes before and they just don't shatter the same way.
• Salt for parboiling: This seasons the potatoes from within, so don't skip it. The water should taste like the sea.
• Vegetable oil or goose fat: Goose fat gives you that deep, rich flavor, but oil works beautifully and keeps things vegetarian. Make sure it's smoking hot before the potatoes go in.
• Fine sea salt and black pepper: I use flaky sea salt at the end for little bursts of crunch and flavor.
• Fresh rosemary and garlic: Optional, but they perfume the whole kitchen and add a subtle warmth. Just remember to fish them out before serving.

Instructions

Get the oven blazing hot:

Set it to 220°C and slide your roasting tray in with the oil or fat so it heats up while you prep. You want that fat shimmering and almost smoking when the potatoes hit it.

Prep and parboil the potatoes:

Peel and chop them into even chunks, then cover with cold salted water and bring to a boil. Let them simmer for about 8 to 10 minutes until a knife slides in easily but they still hold their shape.

Shake them up:

Drain the potatoes and let them sit for a couple minutes to steam dry. Then give the pot a good shake, the rougher the edges, the crispier they'll get.

Coat and season:

Carefully pull the hot tray from the oven and add the potatoes, turning them so every piece is coated in that hot fat. Sprinkle with salt, pepper, and toss in the rosemary and garlic if you're using them.

Roast until golden:

Slide the tray back in and roast for 40 to 45 minutes, flipping once or twice. You're looking for deep gold all over and edges that look almost lace-like.

Serve right away:

Pull them out, discard the herbs and garlic, and bring them to the table while they're still crackling. They lose that magic crunch if they sit too long.

Save

One winter evening, I made these alongside a simple roast chicken and a green salad. My friend sat at the table picking at the crispy bits stuck to the tray, and we ended up talking until the candles burned down. It's funny how the simplest food can hold the best nights together.

What to Serve Them With

These potatoes shine next to roasted meats like lamb, beef, or chicken, but I've also piled them beside baked beans and fried eggs for a lazy Saturday breakfast. They're sturdy enough to soak up gravy and light enough not to weigh down a summer plate.

Make-Ahead and Storage

You can parboil and rough them up a few hours ahead, then leave them uncovered in the fridge until you're ready to roast. They'll dry out a bit more, which actually helps the crust. Leftovers reheat well in a hot oven, though they never last long enough in my house to find out.

Flavor Variations and Swaps

Sometimes I toss them with a tablespoon of semolina or fine cornmeal before roasting for an extra shatter. Thyme and sage work beautifully in place of rosemary, and a squeeze of lemon right at the end brightens everything up.

• Try smoked paprika and cumin for a warming, smoky twist.
• Toss with grated Parmesan in the last five minutes for cheesy, golden edges.
• Add a drizzle of honey and chili flakes for sweet heat.

Save

There's something deeply satisfying about pulling a tray of golden potatoes from the oven and hearing that first crunch. I hope these become a regular at your table, too.

Common Questions

→ How do you achieve crispy edges on roast potatoes?

Parboiling the potatoes until just tender and then shaking them gently roughens the surfaces. This texture crisps up nicely during roasting.

→ What fat is best for roasting potatoes?

Vegetable oil or goose fat work well, providing a rich flavor and promoting even golden browning.

→ Can herbs be added for extra flavor?

Yes, rosemary sprigs are often added during roasting to infuse aromatic herbal notes, and garlic can complement this beautifully.

→ What temperature should the oven be for roasting?

Preheat the oven to 220°C (425°F) to ensure a hot environment for crisp exterior development.

→ Is parboiling necessary before roasting?

Parboiling softens the potatoes slightly without losing shape, which helps create a fluffy interior after roasting.