Homemade Roast Potatoes (Print version)

Perfect crispy outside, fluffy inside potatoes. Classic British side dish ready in one hour.

# What you need:

→ Potatoes

01 - 3.3 lbs floury potatoes, peeled and cut into 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
08 - 2 sprigs fresh rosemary or thyme

# Directions:

01 - Preheat oven to 430°F. Place large roasting tray inside to heat up thoroughly.
02 - Place peeled and cut potatoes in large saucepan. Cover with cold water and add 1 tbsp salt.
03 - Bring to boil, then simmer 8–10 minutes until edges begin to soften but potatoes remain firm in center.
04 - Drain well and let steam dry for 2 minutes. Return to pan and shake gently to roughen edges for crispiness.
05 - Carefully pour hot oil or fat over potatoes, tossing to coat evenly.
06 - Remove hot tray from oven. Tip potatoes into tray, spreading in single layer. Add garlic and herbs if using.
07 - Roast 20 minutes, turn potatoes. Roast additional 20–25 minutes, turning once if needed, until golden brown and crispy.
08 - Season with sea salt flakes and black pepper. Serve immediately while hot.

# Expert advice:

01 -
  • The roughened edges create an incredible amount of crispy surface area that stays crunch even under gravy
  • These potatoes reheat beautifully so you can make them hours before guests arrive and still serve them piping hot
02 -
  • Cold water starting the boil is essential because it helps the potatoes cook evenly without mealy textures
  • The roughening step after draining is absolutely critical and creates all those little crispy edges everyone fights over
03 -
  • Never overcrowd the roasting tray or the potatoes will steam instead of roast and stay disappointingly soft
  • If you are doubling the recipe, use two trays rather than crowding one for the crispiest results

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