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.