Perfect Crispy Roast Potatoes (Printer-Friendly)
Golden crunchy exterior with fluffy centers, these roast potatoes make the ultimate side dish for Sunday lunches and festive feasts.
# 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.
# Helpful Hints:
01 -
- The contrast between impossibly crispy edges and clouds of fluffy interior never gets old.
- These potatoes have saved many last minute dinner plans with their simple ingredients and massive flavor payoff.
02 -
- Cold water and salt at the start is non negotiable. Hot water cooks the outside too fast and leaves the center raw.
- Do not skip the roughening step after boiling. Those fuzzy surfaces are what make the potatoes crispy rather than merely roasted.
03 -
- Leave at least 2 inches of space between potato chunks in the pan. Crowding creates steam which prevents crisping.
- Set a timer for each flip because golden potatoes can turn to burnt quickly once they reach that perfect stage.