Homemade Roast Potatoes (Printable)

Classic crispy fluffy roast potatoes perfect for Sunday lunch

# 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 (optional)
08 - 2 sprigs fresh rosemary or thyme (optional)

# Steps:

01 - Preheat the oven to 430°F and place a large roasting tray inside to heat up.
02 - Place the peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt.
03 - Bring to a boil, then simmer for 8–10 minutes until the edges begin to soften but the potatoes are not cooked through.
04 - Drain the potatoes well and let them steam dry for 2 minutes. Return them to the pan and gently shake to roughen the edges.
05 - Carefully pour the hot oil or fat into the potatoes, tossing to coat evenly.
06 - Remove the hot roasting tray from the oven and carefully tip the potatoes into it, spreading them out in a single layer. Add garlic and herbs if using.
07 - Roast for 20 minutes, then turn the potatoes. Roast for a further 20–25 minutes, turning once more if needed, until golden brown and crispy.
08 - Season with sea salt flakes and black pepper. Serve immediately.

# Expert Advice:

01 -
  • The texture contrast between shatteringly crisp exterior and cloud like interior is something quite magical
  • Once you master the roughening technique, you will never make roast potatoes any other way
  • These potatoes have converted countless potato skeptics into passionate enthusiasts
02 -
  • The shaking step after parboiling is not optional, it creates the textured surface that transforms ordinary roast potatoes into extraordinary ones
  • Crowding the roasting tray causes steaming instead of roasting, so use two trays if necessary to maintain proper spacing
  • Duck or goose fat can be strained and reused several times, making the initial investment more economical
03 -
  • Waxy potatoes like new potatoes or fingerlings will never achieve the same fluffy texture, so stick with floury varieties
  • If your potatoes are not crisping, the roasting tray was not hot enough or the potatoes were too wet before adding the fat

Go Back