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
Scale
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
