Let Me Tell You About These Crispy Roast Potatoes…
Alright, so—here’s the thing. I’ve been on a bit of a quest (or maybe a wild goose chase?) for potatoes that are actually crispy on the outside, soft and fluffy inside. I mean, the whole kitchen smells like Sunday dinner, and my grandma used to say you could hear the potatoes crunch from the next room. Did I ever quite manage that? Not at first. Once, I even forgot to parboil them and ended up with what I can only describe as potato hockey pucks (not recommended unless you’re feeding a team of toothless hockey players). But after some trial, error, and a few burnt fingers, this is the recipe I keep coming back to—especially when I’m trying to impress my family. Or just myself, if I’m honest.
Why I Keep Making These (And Why You’ll Probably Love Them Too!)
I make this whenever I want everyone at the table to go a bit quiet, just for a second, after that first bite. My sister always fights for the crispiest ones (the ones that are kind of weirdly stuck to the pan—those are gold). Sometimes I whip them up midweek because, seriously, they’re about as comforting as a big wooly jumper. Confession: I used to hate peeling potatoes, but once you see (and taste) these, it’s worth the faff. Plus, if you’re ever feeling like your roast chicken or whatever is a bit meh, these will steal the show.
What You Need (And a Few Swaps That Actually Work)
- 1 kg potatoes (Maris Piper or Yukon Gold are my go-tos, but I’ve used plain old russets in a pinch. Even the odd sweet potato snuck in once… interesting, not classic.)
- 3-4 tablespoons oil (I’m a sunflower oil fan because it’s neutral, but sometimes olive oil if I’m feeling fancy. My grandma swore by goose fat, but that’s a whole other level. Any veg oil is fine, honestly.)
- Big pinch of flaky salt (or just table salt, if that’s what’s in the cupboard)
- Black pepper (freshly ground if you’re feeling posh—but pre-ground works too)
- Optional: garlic cloves (smash a few with your knife, skins and all), a handful of fresh rosemary (I chuck in thyme sometimes because it’s what’s lurking in the fridge), or a sprinkle of smoked paprika for something different
OK, How Do I Actually Make Them?
- Preheat your oven to its hottest (like, properly hot—220°C/425°F or higher if you’ve got the nerve). If you forget to preheat, don’t panic; just expect a slightly longer wait.
- Peel and cut the potatoes into chunky pieces (about golf ball size, give or take—no need for perfection). I’ve been known to leave the skins on if I’m feeling lazy.
- Boil them in salted water for about 8-10 minutes, until you can just poke a fork in. Don’t overdo it or you’ll get mashed potato (been there, got the T-shirt).
- Drain and rough them up. Give ‘em a good shake in the colander so the edges go a bit fluffy—this is where the magic happens. Actually, I find it works better if you let them steam dry for a minute after shaking.
- Meanwhile, heat your oil in a roasting tray (pop it in the oven while the potatoes are boiling). It should sizzle when the potatoes hit it. If it doesn’t, just stick the tray back in for a minute—no harm done.
- Toss the potatoes in the hot oil, turning them so they’re all covered and making sure they’re in a single layer. This is where I usually sneak a taste of one if a bit breaks off. Salt and pepper them generously. If you’re using garlic or herbs, now’s the time to chuck those in.
- Roast for 40-50 minutes, turning once or twice for max crispness. Don’t worry if they look a bit anaemic at first; they’ll catch up (and sometimes the corners go a bit too brown, but those are the best bits to me).
Things I’ve Learned (The Hard Way…)
- If you overcrowd the tray, they’ll steam not roast. Trust me, I once tried to fit 2kg on a tray and ended up with soggy sadness.
- Let them have space and they’ll crisp up like magic. And don’t skimp on oil unless you want to wrestle them off the tray.
- Sometimes the garlic burns and smells a bit odd—just fish it out early if that happens, no big deal.
Variations I’ve Actually Tried (Some Better Than Others)
- I once tossed them with lemon zest and parsley at the end—quite zingy, but didn’t thrill my dad.
- Parmesan sprinkled halfway through roasting? Absolute winner (just don’t add too early or it goes weirdly chewy).
- Once tried with duck fat; delicious, nearly set off the smoke alarm, so maybe don’t if your oven runs hot.
- I tried mixing in sweet potato pieces, but honestly, they just never get as crisp as the real deal.
What You Need Equipment-Wise (But Improvise If You Must)
- Large roasting tray—the heavier, the better. But honestly, I once used a battered old cake tin and it still worked, just needed a bit more patience getting them out.
- Colander for shaking
- Big saucepan
If you don’t have a proper roasting tray, a cast-iron skillet or even a glass Pyrex dish will do (just don’t expect quite as much browning, but you’ll survive).
How to Store Them (If You Somehow Have Any Left)
Crispy roast potatoes will keep in the fridge for a day or two, but I swear they vanish overnight at my place. Reheat in a hot oven for 10ish minutes—microwave makes them sad and chewy, so avoid it if you can. But honestly, they’re best straight from the tray, still a bit too hot, standing at the counter (is that just me?)
Here’s How I Love to Serve Them
They’re classic with roast chicken or beef, but sometimes I just pile them up with a dollop of mayo (don’t tell my mum), or next to sausages and peas for a proper British comfort meal. At Christmas, we always have a dish of them with extra rosemary. Oh, and once in a blue moon, I’ll sprinkle over a handful of chopped spring onions just because it looks fancy.
What I’ve Learned from Messing Up (Pro Tips)
- Don’t rush preheating the oil. I once tried to skip that bit and ended up with limp potatoes—never again.
- Actually, I find letting the potatoes steam for a minute before roasting helps them crisp up more; just don’t wander off and forget them!
- If the tray isn’t big enough, use two rather than crowding everything together. Learned that after many a soggy roast.
FAQ (Because You’ve Actually Asked…)
- Can I use other types of potatoes?—Yep, but floury ones like Maris Piper or Yukon Gold really do give the best crunch. I tried waxy ones once—eh, not my favorite.
- Do I have to peel them?—Nah, I quite like the skins on sometimes, especially if you’re using organic. Saves time, too.
- How do I keep them crispy?—Trick is to eat them fresh, but if you must reheat, always do it in a hot oven. If they go soggy, well, try dunking them in gravy. Not a bad consolation prize.
- Can I make these vegan?—Totally! Just use veg oil or coconut oil. Goose fat is great but not essential.
- What if I don’t have fresh herbs?—Dried works in a pinch; just go easy since it’s stronger. Or skip them, honestly, the spuds are the star.
If you want even more potato inspiration (or just fancy a good laugh), Serious Eats has a wild deep-dive on potato science here. And for gravy ideas, I always check BBC Good Food’s gravy recipes—that’s where I learned to avoid the dreaded lumpy disaster.
Anyway, there you go—my not-so-perfect but absolutely delicious crispy roast potatoes. If you end up eating them straight from the tray like I do, don’t worry, your secret’s safe with me.
Ingredients
- 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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2Place the potato chunks in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until just tender but not falling apart. Drain well.
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3Return the drained potatoes to the pot. Shake the pot gently to roughen the edges of the potatoes for extra crispiness.
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4In a large bowl, toss the potatoes with olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika until evenly coated.
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5Spread the potatoes in a single layer on the prepared baking sheet. Roast for 45-50 minutes, turning once halfway through, until golden and crispy.
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6Remove from the oven and sprinkle with fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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