Crispy Roast Potatoes Recipe
If you’re on a mission to discover the ultimate side dish, look no further than these Crispy Roast Potatoes. Golden, crunchy, and impossibly fluffy inside, they’re the kind of potatoes that make you want to sneak a bite straight from the pan. Whether you’re prepping a cozy weeknight dinner or planning a festive feast, these spuds deliver a perfect bite every time. There’s just something magical about the combination of a shatteringly crisp crust and a soft, steamy center—this is the keyphrase-worthy side you’ll want to make on repeat!
Ingredients You’ll Need
It takes just a handful of straightforward ingredients to create these show-stopping potatoes, and each one is there for a reason. From the type Side Dish.
- Yukon Gold or Russet potatoes: These varieties strike the perfect balance between starchy and waxy, giving you that fluffy interior and crispy exterior.
- Olive oil or duck fat: Olive oil lends a classic, robust flavor, while duck fat takes crispiness and richness to a whole new level.
- Salt: Not just a seasoning, salt helps draw out moisture so the potatoes crisp up beautifully.
- Black pepper: Adds a gentle heat and rounds out the savory flavors.
- Garlic powder: For an irresistible savory note that permeates every bite.
- Paprika (optional): This adds a subtle smokiness and a hint of color—perfect if you want your potatoes to look as good as they taste.
- Fresh rosemary or thyme (optional): Chopped herbs bring a pop of freshness and aroma to the finished dish.
- Cornstarch or semolina flour: The secret weapon for that extra crunch—just a sprinkle gives the crust serious texture.
How to Make Crispy Roast Potatoes
Step 1: Prep and Boil the Potatoes
Start by peeling your Yukon Gold or Russet potatoes and cutting them into chunky, even pieces—this ensures they cook at the same rate. Place them in a large pot of cold, salted water, then bring to a boil. Simmer for 8 to 10 minutes, just until they’re fork-tender. The goal here is to soften the inside while keeping the potatoes intact, so don’t let them fall apart.
Step 2: Rough Up the Edges
Drain the potatoes thoroughly and return them to the empty pot. Here’s where the magic begins: gently shake the pot to rough up the surfaces. Those fluffy, craggy edges are what will turn golden and ultra-crispy in the oven, so don’t skip this step! Sprinkle the cornstarch or semolina flour over the potatoes and toss to coat—this extra layer is key for that signature crunch.
Step 3: Heat the Oil or Fat
While the potatoes are boiling, place your roasting pan in the oven with the olive oil or duck fat. Let it heat up for about five minutes at 425°F (220°C) until the oil is shimmering hot. This ensures the potatoes start crisping up the moment they hit the pan, rather than soaking up oil and turning soggy.
Step 4: Season and Roast
Carefully add the potatoes to the hot oil, and toss gently so every chunk is coated and ready to crisp. Now sprinkle with salt, black pepper, garlic powder, and paprika if you’re using it. Slide the pan back into the oven and roast for 45 to 55 minutes, flipping the potatoes once or twice so they brown evenly on all sides. You’ll know they’re ready when they look irresistibly golden and feel crispy to the touch.
Step 5: Add Fresh Herbs and Serve
Just before serving, toss your Crispy Roast Potatoes with fresh rosemary or thyme for a fragrant finish. Serve them up nice and hot, and watch them disappear in minutes—there’s nothing quite like that first crunchy, fluffy bite!
How to Serve Crispy Roast Potatoes
Garnishes
Finish your potatoes with a scatter of sea salt flakes, chopped fresh herbs, or even a grating of Parmesan for next-level flavor. A squeeze of lemon can add brightness, or try a little cracked black pepper for extra kick. These little touches make your Crispy Roast Potatoes even more irresistible.
Side Dishes
Crispy Roast Potatoes are the ultimate partner for a juicy roast chicken, a hearty steak, or a festive vegetarian main. They also shine alongside classic sides like green beans, sautéed greens, or a crisp salad. There’s just no wrong way to serve them—they’re as versatile as they are delicious!
Creative Ways to Present
For a fun twist, serve your potatoes family-style in a big, rustic bowl or arrange them on a platter with sprigs of fresh herbs. You can also skewer them for party appetizers, or pair them with dipping sauces like aioli or spicy ketchup. No matter how you present them, Crispy Roast Potatoes are always a hit.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have any potatoes left, let them cool completely before storing in an airtight container. They’ll keep well in the fridge for up to three days, staying tasty and ready for snacking or repurposing in other meals.
Freezing
To freeze Crispy Roast Potatoes, spread them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to a month. When you’re craving that crispy goodness, there’s no need to thaw—just reheat straight from frozen for best results.
Reheating
For maximum crunch, reheat your potatoes in a hot oven at 400°F (200°C) for 10 to 15 minutes, flipping halfway through. Skip the microwave if you can, since it tends to soften the crisp exterior. A quick trip under the broiler can also revive their golden edges beautifully.
FAQs
What’s the best potato variety for Crispy Roast Potatoes?
Yukon Gold and Russet potatoes are top choices because they have the perfect balance of starch and moisture. This gives you a creamy center with a shatteringly crisp crust that just can’t be beat.
Can I use other oils besides olive oil or duck fat?
Absolutely! While olive oil and duck fat provide wonderful flavor, you can also use beef tallow, avocado oil, or even a neutral oil with a high smoke point. Each one brings a different nuance, so feel free to experiment.
Why do you boil the potatoes first?
Boiling the potatoes before roasting helps soften the insides and creates those starchy, roughed-up edges that get super crispy in the oven. It’s a step you don’t want to skip if you’re chasing the best texture.
How do I keep Crispy Roast Potatoes crunchy after cooking?
For long-lasting crunch, serve them immediately and avoid covering or stacking them too tightly. If you need to hold them for a bit, keep them in a warm oven on a wire rack to maintain air circulation and crispiness.
Can I make Crispy Roast Potatoes gluten-free?
Yes! Just use cornstarch instead of semolina flour for dusting the potatoes. The recipe is naturally gluten-free otherwise, so everyone can enjoy that amazing crunch.
Final Thoughts
These Crispy Roast Potatoes are pure comfort and crunch in every bite. Whether you’re making them for a holiday feast or a simple weeknight dinner, they’ll quickly become your go-to side. Give them a try and get ready for rave reviews—your table will thank you!
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Crispy Roast Potatoes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This recipe for Crispy Roast Potatoes delivers perfectly golden, crunchy on the outside and fluffy on the inside potatoes. Using a simple technique of boiling, roughing up the edges, and roasting in hot oil, these roast potatoes achieve an irresistible crispiness. Ideal as a classic British side dish, they’re flavored with garlic, paprika, and fresh rosemary or thyme for a delicious, aromatic finish.
Ingredients
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
Oil and Fat
- 1/4 cup olive oil or duck fat
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
Crisping Agent
- 1 tablespoon cornstarch or semolina flour (for extra crispiness)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature is key to achieving crisp, golden roast potatoes.
- Boil the Potatoes: Place the peeled and chunked potatoes in a large pot filled with cold salted water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes until the potatoes are just fork-tender but not falling apart.
- Drain and Rough Up Edges: Drain the potatoes well and return them to the pot. Gently shake the pot to rough up the edges of the potatoes — this creates more surface area for crispiness.
- Toss With Crisping Agent: Sprinkle the potatoes with cornstarch or semolina flour and toss well to coat evenly. This step helps to absorb moisture and further crisp the potatoes in the oven.
- Heat Oil in Roasting Pan: Place a large roasting pan with the olive oil or duck fat in the oven for about 5 minutes until the fat is very hot and shimmering.
- Add Potatoes to Pan: Carefully add the coated potatoes to the hot pan and toss gently to ensure they are evenly coated in the hot fat. This initial sear helps create a crunchy crust.
- Season the Potatoes: Sprinkle with salt, black pepper, garlic powder, and paprika if using, then gently toss again for even seasoning.
- Roast the Potatoes: Roast in the oven for 45–55 minutes, turning the potatoes once or twice during cooking to ensure golden crispness on all sides.
- Finish with Fresh Herbs: Once roasted to a beautiful golden brown and crisp texture, sprinkle with fresh chopped rosemary or thyme before serving for added flavor and aroma.
Notes
- Boiling the potatoes first and roughing up the edges before roasting are crucial steps to achieve maximum crispiness.
- Using duck fat or beef tallow instead of olive oil will enhance flavors and yield an even crispier texture.
- Serve these roast potatoes immediately while hot and crispy for the best eating experience.
- You can omit paprika if you prefer a milder flavor.
- Ensure the roasting pan and fat are properly heated before adding potatoes to get the perfect sear.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
