Homemade Roast Potatoes (Printable Version)

Golden and crispy outside, fluffy inside. Classic British roast potatoes perfect for any Sunday lunch.

# Ingredient List:

→ 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)

# Directions:

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 Tips:

01 -
  • The exterior gets impossibly crispy while the inside stays light and fluffy like a cloud
  • These potatoes become the most requested dish at every family gathering
  • Once you master the roughening technique youll never make soggy roast potatoes again
02 -
  • Skipping the roughening step means youll never get those crispy edges everyone fights over
  • Cold potatoes going into hot fat is what creates the initial crunch so dont let them cool down
03 -
  • Place a baking sheet on the rack below the roasting pan to catch any dripping fat and keep your oven clean
  • If potatoes seem crowded use two pans or roast in batches overlapping pieces creates steam instead of crispiness

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