Homemade Roast Potatoes (Printable Version)
Golden crispy exterior with fluffy interior, these classic roast potatoes make the perfect accompaniment to any Sunday meal.
# What You'll Need:
→ Potatoes
01 - 3.3 lbs floury potatoes, peeled and cut into 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
08 - 2 sprigs fresh rosemary or thyme
# Directions:
01 - Preheat the oven to 430°F and place a large roasting tray inside to heat up.
02 - Place the peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt.
03 - Bring to a boil, then simmer for 8–10 minutes until the edges begin to soften but the potatoes are not cooked through.
04 - Drain the potatoes well and let them steam dry for 2 minutes. Return them to the pan and gently shake to roughen the edges.
05 - Carefully pour the hot oil or fat into the potatoes, tossing to coat evenly.
06 - Remove the hot roasting tray from the oven and carefully tip the potatoes into it, spreading them out in a single layer. Add garlic and herbs if using.
07 - Roast for 20 minutes, then turn the potatoes. Roast for a further 20–25 minutes, turning once more if needed, until golden brown and crispy.
08 - Season with sea salt flakes and black pepper. Serve immediately.
# Expert Advice:
01 -
- The roughed up edges create maximum crispiness that somehow stays fluffy inside
- Once you master the parboil and roughen technique, youll never make roasties any other way
02 -
- Hot fat on cold potatoes = soggy disappointment. Everything must be hot before they meet the roasting tray
- The roughening step feels unnecessary but it creates those extra crispy ridges everyone fights over
03 -
- Keep the peels on some potatoes for extra texture and rustic appeal
- Add a whole bulb of garlic to the tray for spreadable garlic alongside your roasties