Perfect Crispy Roast Potatoes (Printable)
Golden crunchy exterior with fluffy centers, these classic roast potatoes deliver ultimate crispiness in every bite.
# What You'll Need:
→ Potatoes
01 - 2.6 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into even chunks
→ For Boiling
02 - 1 tbsp sea salt
→ For Roasting
03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper
→ Optional Aromatics
06 - 4 garlic cloves, smashed unpeeled
07 - 2 sprigs fresh rosemary or thyme
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Place potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until edges are just tender but not fully cooked.
03 - Drain potatoes well and let steam dry for 2 minutes in colander. Gently shake colander to roughen surfaces for extra crispiness.
04 - Heat oil or fat in large roasting pan in oven for 5 minutes until shimmering hot.
05 - Carefully add potatoes to hot oil, turning to coat each piece evenly. Add smashed garlic and herbs if using.
06 - Roast for 20 minutes, then turn potatoes using spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from oven and drain briefly on kitchen paper if desired. Serve hot.
# Expert Tips:
01 -
- That contrast between shattering-crisp exterior and cloud-like interior is basically magic
- Once you master the technique, you'll wonder why you ever bothered with any other side dish
02 -
- Shaking the colander to roughen up the potato surfaces is the single most important step for extra crunch
- Getting the fat smoking hot before adding the potatoes prevents them from absorbing too much oil
03 -
- A sprinkle of smoked paprika or grated Parmesan during the last 5 minutes of roasting adds incredible depth
- Crowding the pan creates steam—use two pans if necessary to maintain proper spacing