Here’s a full recipe for classic crispy roast potatoes:
Crispy Roast Potatoes Recipe
Ingredients:
1.5 kg (about 3 lbs) potatoes (Maris Piper, Yukon Gold, or Russet work best)
4–5 tbsp vegetable oil, goose fat, or duck fat (for extra crispiness)
1 tsp salt (plus extra for sprinkling)
½ tsp black pepper
2–3 cloves garlic (optional, smashed but unpeeled)
A few sprigs of rosemary or thyme (optional, for aroma)
Instructions:
Preheat oven to 200°C / 400°F (fan 180°C / 375°F).
Peel & cut potatoes into evenly sized chunks (about golf-ball size).
Parboil:
Place potatoes in a large pot, cover with cold salted water.
Bring to a boil and simmer for 8–10 minutes until edges are just starting to soften.
Drain well and leave to steam-dry in the colander for a few minutes.
Rough up edges:
Shake the drained potatoes gently in the colander to fluff up their surfaces.
This gives you those crispy golden edges once roasted.
Heat fat:
Place your oil or fat into a roasting tray.
Put the tray in the oven for 5 minutes until the fat is sizzling hot.
Roast:
Carefully add potatoes to the hot fat (they should sizzle).
Toss to coat evenly.
Roast for 45–60 minutes, turning once or twice, until golden brown and crispy.
Flavor (optional):
In the last 10 minutes, add garlic cloves and rosemary/thyme for extra aroma.
Serve:
Sprinkle with extra salt before serving.
Enjoy with roast meat, gravy, or as a side dish.
