Homemade Roast Potatoes (Printable version)

Golden crispy potatoes with fluffy centers, perfect Sunday lunch side

# What you need:

→ Potatoes

01 - 3.3 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into 2-inch 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)

# How to make it:

01 - Preheat oven to 430°F. Place a large roasting tray inside to heat up while preparing potatoes.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tablespoon salt.
03 - Bring to a boil over high heat, then reduce to simmer. Cook for 8-10 minutes until edges begin to soften but potatoes remain firm in center.
04 - Drain potatoes thoroughly in a colander and let steam dry for 2 minutes. Return to saucepan and shake vigorously to roughen the edges—this creates crispy texture.
05 - Pour hot oil or fat over potatoes in saucepan. Gently toss until evenly coated.
06 - Carefully remove hot roasting tray from oven. Transfer potatoes into tray, spreading in single layer without overcrowding. Add garlic and herbs if using.
07 - Roast for 20 minutes until beginning to turn golden.
08 - Turn potatoes and roast additional 20-25 minutes, turning once more if needed, until deeply golden brown and crispy on all sides.
09 - Season immediately with sea salt flakes and black pepper. Serve hot while crispy.

# Expert tips:

01 -
  • The contrast between shattering crisp skin and clouds of fluffy interior is pure magic
  • Once you master the roughening trick, you will never make roast potatoes any other way
02 -
  • The steam dry step is not optional, excess water prevents proper crisping
  • Crowding the tray is the fastest way to soggy potatoes
03 -
  • Save the potato water for making bread or soup stocks
  • Cut potatoes into similar sizes so they finish cooking together

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