Homemade Roast Potatoes (Printer-friendly)
Classic British-style potatoes with golden crispy exterior and light fluffy center. Perfect Sunday lunch companion.
# What You'll 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 (optional)
08 - 2 sprigs fresh rosemary or thyme (optional)
# How To Make It:
01 - Preheat the oven to 430°F and place a large roasting tray inside to heat up while you prepare the potatoes.
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 over high heat, then reduce to a simmer for 8–10 minutes until the edges begin to soften but the potatoes remain firm in the center.
04 - Drain the potatoes thoroughly in a colander and let them steam dry for 2 minutes. Return to the pan and shake vigorously to create rough, fluffy edges that will crisp up during roasting.
05 - Carefully pour the hot oil or fat over the potatoes and toss gently until evenly coated.
06 - Remove the hot roasting tray from the oven and carefully transfer the potatoes, spreading them in a single layer without overcrowding. Add garlic and herbs if using.
07 - Roast for 20 minutes until the bottom edges begin to turn golden.
08 - Turn the potatoes and roast for another 20–25 minutes, turning once more if needed, until deeply golden brown and crispy all over.
09 - Season immediately with sea salt flakes and freshly ground black pepper. Serve while hot and crispy.
# Expert Tips:
01 -
- The contrast between shatteringly crisp exterior and clouds of fluff inside is what keeps everyone reaching for seconds
- These potatoes transform a simple weeknight dinner into something that feels like a proper Sunday roast
02 -
- Cold water is essential when starting the potatoes because it helps them cook evenly from the center out
- The shaking step might seem excessive but those roughened surfaces are where all the crispy magic happens
03 -
- Semolina flour tossed with the potatoes after parboiling creates an extra crunchy coating that feels rather sophisticated
- Adding unpeeled garlic cloves to the roasting tray yields sweet mellow garlic that you can squeeze onto the potatoes