Homemade Roast Potatoes (Print)
Classic crispy yet fluffy roast potatoes perfect for Sunday lunch or any meal.
# What You Need:
→ Potatoes
01 - 3.3 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into 2-inch 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
# How to Make:
01 - Preheat oven to 430°F. Place a large roasting tray inside to heat up while preparing potatoes.
02 - Place peeled and cut potato chunks in a large saucepan. Cover completely with cold water and add 1 tablespoon salt.
03 - Bring water to a boil over high heat, then reduce to medium heat and simmer for 8-10 minutes until edges begin to soften but centers remain firm.
04 - Drain potatoes thoroughly in a colander and let steam dry for 2 minutes. Return to the saucepan and shake vigorously to roughen the surfaces, creating crispy edges.
05 - Pour hot oil or fat over the potatoes in the saucepan. Gently toss until evenly coated.
06 - Carefully remove the hot roasting tray from the oven. Transfer potatoes in a single layer, spreading them evenly. Add crushed garlic and herb sprigs if desired.
07 - Roast for 20 minutes until bottoms begin to brown.
08 - Turn potatoes carefully. Continue roasting for 20-25 additional minutes, turning once more if needed, until deep golden brown and crispy all over.
09 - Remove from oven. Season generously with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The contrast between shatteringly crisp outside and impossibly fluffy interior is pure magic
- These potatoes turn any ordinary dinner into something people will talk about for days
02 -
- Cold water starting the boil ensures even cooking, while the rough shake creates more crispy surface area
- A hot roasting tray is nonnegotiable, that instant sizzle seals the exterior and prevents sticking
03 -
- Cut potatoes into evenly sized chunks so everything finishes roasting at the same time
- Never overcrowd the roasting tray or potatoes will steam instead of crisp up