Golden Roast Potatoes (Printable Version)

Crispy golden roast potatoes with a fluffy inside, seasoned for a hearty, flavorful side dish.

# What You'll Need:

→ Potatoes

01 - 2.6 pounds Yukon Gold or Maris Piper potatoes

→ For Parboiling

02 - 2 teaspoons salt
03 - Water, enough to cover potatoes

→ For Roasting

04 - 4 tablespoons vegetable oil or goose fat
05 - 1 teaspoon fine sea salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 sprigs fresh rosemary (optional)
08 - 3 garlic cloves, smashed (optional)

# Directions:

01 - Preheat oven to 425°F. Place roasting tray with oil or fat inside to warm.
02 - Peel and cut potatoes into even 2-inch chunks.
03 - Place potatoes in large pot, cover with cold water, add 2 teaspoons salt. Bring to a boil, then simmer for 8–10 minutes until tender but firm.
04 - Drain potatoes and let steam dry for 2 minutes. Gently shake pot to roughen edges for enhanced crispiness.
05 - Carefully remove hot roasting tray from oven. Add potatoes and turn to coat evenly in oil or fat.
06 - Sprinkle with sea salt and pepper. Add rosemary sprigs and smashed garlic if desired.
07 - Roast for 40–45 minutes, turning once or twice until golden and crispy.
08 - Remove from oven, discard rosemary and garlic if used, and serve immediately.

# Expert Advice:

01 -
  • The edges turn into crispy, salty shards that crunch like chips but stay soft inside.
  • You can prep them ahead and just slide the tray in when guests arrive.
  • They work with almost anything, from a quiet weeknight plate to a full holiday spread.
02 -
  • If the oil isn't hot enough when the potatoes go in, they'll soak it up and turn greasy instead of crisp.
  • Don't overcrowd the tray or they'll steam instead of roast. Give them space to breathe.
  • The rougher you shake them after draining, the more craggy surface area you create for crispiness.
03 -
  • Use a metal roasting tray, not a baking dish. Metal conducts heat better and gives you crispier bottoms.
  • If you want them even crunchier, pop them under the broiler for the last two minutes, watching closely so they don't burn.
  • Taste one before serving and adjust the salt. A little flaky sea salt at the end makes all the difference.

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