Homemade Roast Potatoes (Printable version)

Golden crispy potatoes with fluffy centers, perfect for Sunday lunch or any special meal.

# 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 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 oven to 430°F. Place a large roasting tray inside to heat up while preparing the potatoes.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tablespoon salt. Bring to a boil, then simmer for 8–10 minutes until edges begin to soften but potatoes are not cooked through.
03 - Drain potatoes well in a colander and let steam dry for 2 minutes. Return to the saucepan and shake vigorously to roughen the edges, creating a fluffy texture.
04 - Carefully pour hot oil or fat over the potatoes. Toss gently to coat evenly, ensuring each piece is lightly covered.
05 - Remove hot roasting tray from oven. Carefully tip potatoes into the tray, spreading in a single layer with space between pieces. Add garlic and herbs if using.
06 - Roast for 20 minutes until the bottoms begin to brown.
07 - Turn potatoes using a spatula. Roast for another 20–25 minutes, turning once more if needed, until golden brown and crispy all over.
08 - Remove from oven. Season with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.

# Expert tips:

01 -
  • They are impossibly crispy yet cloud fluffy inside, the kind of potatoes that make people reach for seconds before asking whats in them
  • Once you learn the technique, you will never roast potatoes any other way, and you will wonder why you ever bothered with complicated methods
02 -
  • Cold water when starting to boil is essential because starting potatoes in cold water helps them cook evenly, while dropping them into boiling water makes the outside cook too fast before the center catches up
  • The shaking step after draining is nonnegotiable because those roughened edges are what create the maximum surface area for crisping, and perfectly smooth boiled potatoes will never achieve that restaurant style crunch
  • Do not overcrowd the roasting tray or the potatoes will steam instead of roast, and if you are making a double batch, use two trays rather than piling them high
03 -
  • If your potatoes are not browning enough, turn up the heat rather than extending the time, as too long at lower heat makes them tough rather than crispy
  • Save the potato water for making bread or gravy because it is rich in starch and adds body to whatever you add it to

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