Let Me Tell You About My Love Affair with Crispy Roast Potatoes
Okay, I know. Every cook and their nan claims they have the best roast potato recipe under the sun, but—hand on heart—these are the spuds I keep coming back to. I first shocked myself with a batch of these at a family Sunday roast (possibly after one too many hours trawling Serious Eats for enlightenment). The kitchen filled with the kind of golden potato smell that makes you want to dance the mashed potato—no, for real, I did a little jig. And don’t get me started on the crunch when you bite in. No soggy bottoms here. Actually, one time my brother confused the tray for apple crumble (don’t ask) and, well, after a very disappointed first bite, he quickly changed his tune and now demands them for every occasion. So yep, these are my fail-safe crispy roast Potatoes, and I think you’ll love ’em as much as we do.
Why I’m Still Making These (Again and Again)
I make these when I’ve had Enough of limp potatoes and need a proper treat. My family goes nuts for them; my personal favorite part is their squabbling over the last crispy bit (there’s always a little fight—it’s a tradition now). I used to get so annoyed when my potatoes came out pale or, worse, kinda gluey; but this method? It just works. Well, as long as you don’t forget there’s a tray in the oven (not that I’d know anything about that…)
What You’ll Need (And What Swaps are Totally Fine)
- About 1 kg potatoes (Maris Piper or Yukon Gold are great, but when in a pinch, I’ve even used plain old russets. My gran swore by King Edwards, but I’d say, use what you’ve got!)
- A good glug of oil (Goose fat is fancy and magical if you have it; I sometimes do olive or sunflower oil when goose isn’t on the menu)
- Salt: A small handful. Sea salt flakes if you’re feeling posh; regular table salt if that’s all you have
- Pepper (couple of good twists or shakes—I sometimes forget and it’s fine!)
- Optional: garlic cloves (skin-on, just bash ’em), fresh rosemary or thyme, or, I saw someone do smoked paprika but… not for me
How To Actually Do This Without Losing Your Mind
- Peel and cut those potatoes into chunky pieces—bigger than you think, because they shrink in the oven. About golf ball-sized or, if you’re like me, whatever size you end up with is fine.
- Boil in salted water for about 8-10 minutes, until they’re almost tender but still very much holding their shape. Don’t wander off—these go from perfect to mush in, like, 3 minutes. (Trust me, I’ve wrecked a batch or two.)
- Drain well and roughen the edges. Give the pan a bit of a shake; you want the outside to look a little fluffy. This is THE secret to crispy bits. This is also where I usually sneak a taste (for science).
- Meanwhile, preheat your oven (220°C/425°F) and your chosen fat in a roasting tray till it’s hot (and by hot, I mean sizzling—that’s not optional, sorry!).
- Tumble in the potatoes. Careful, that oil can spit. Roll ’em around till they’re coated and scatter over the salt, pepper, maybe some garlic cloves & herbs if you feel fancy.
- Roast for about 45-55 minutes. I flip them once or twice if I remember (sometimes I forget, and honestly, they’re still great).
- Done when deep gold and crisp. Steal one (blow on it first!) and, if you can eat it without making bizarre happy noises, you’ve got better self-control than anyone in my house.
A Few Honest Notes So You Avoid My Mistakes
- Don’t crowd your pan—if they’re all smooshed together, you won’t get that Max Crunch Factor. I’ve tried to sneak in one last potato and, oops, ruined the batch.
- If you use olive oil, go for light or pure, not extra virgin—EV gets a bit bitter and smokey (in a not pleasant way). Learned that the hard way.
- I once skipped preheating the oil thinking it wouldn’t matter. It matters. They stuck. Just trust me and wait.
Variations I’ve Actually Tried (With, Honestly, Mixed Results)
- Parmesan sprinkle in the last 10 minutes—works, if you love a cheesy crust. My nephew said it was extra posh.
- Smoked paprika dusting: everyone else liked it, I wasn’t sold. Maybe I overdid it?
- Drizzle of lemon after roasting: bright and zippy. Might not suit traditional Sunday dinner, but it’s fab with roast chicken.
- Attempted curry powder once—don’t. Or maybe do, if you love chaos. It was…not my favourite.
Equipment Tricks (Don’t Panic If You’re Missing Something)
- Heavy roasting pan or tray—metal tray is best. If you only have glass, they might not crisp quite as much, but they’ll still be tasty.
- Potato peeler—honestly, a paring knife works too. That’s what my mum used, even though I find it a faff.
- If you don’t have a colander, you can sort of tilt the pan and gently hold back the potatoes with a lid. Done that many times myself.
How to Store (But Who Are We Kidding?)
Airtight box in the fridge, up to 3 days—but really, in my house, they never make it more than a day. If there’s a few left, I promise they’re great reheated in the oven (never the microwave, unless you actually like sadness disguised as potatoes). Actually, I think this tastes even better the next day, but that’s just me.
What I Serve With These—And The Occasional Odd Pairing
I serve these with full-on roasts (of course), but my secret guilty pleasure? Piling them next to a fried egg and some leftover gravy the day after. My cousin dips hers in Heinz mayo—not traditional, but I’ve learned not to judge.
Lessons Learnt (Pro Tips, From an Impatient Cook)
- Once I tried skipping the shaking step because I was in a rush; regretted it. The rough, fluffy edges are the star—don’t skip them.
- Oh, and be patient with the initial fry in the oven. You want to see some color before flipping, not just an oily potato sauna.
- If you have leftovers (rare, but possible), toss them into a hash the next day. Actually, I think half the reason I make so many is for hash!
Some Real Questions I’ve Actually Heard
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Can I use sweet potatoes?
Well, technically—sure, but they’ll never go quite as crispy. They’re tasty though. Try them, just don’t expect miracles. -
Why do my potatoes stick?
Couple things—oil not hot enough is the biggie, or you maybe crowded the tray. I’ve done both. Just… try again. -
Is the type of salt important?
Nah, use what you’ve got. Flakes do look fancier, though. -
Can I leave the skins on?
Oh, totally. Different vibe. A bit more rustic—a bit more “pub chips” you know? -
Why are mine not golden?
Check your oven temp is actually hot enough. Some are sneaky and run cold. Or maybe I should say, turn up the heat and live a little!
So there you go—my crash course in crispy roast potatoes. If you want to geek out on potato varieties or why parboiling matters, BBC Good Food has a deep dive worth a read. And, if all this fails, remember: even imperfect roasties are still pretty great. I mean, they’re potatoes.
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon cornmeal or semolina (for extra crispiness)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2Place potato chunks in a large pot of cold, salted water. Bring to a boil and simmer for 10 minutes, or until just tender when pierced with a fork.
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3Drain the potatoes thoroughly. Roughen the edges by shaking them in the colander, then transfer to a large mixing bowl.
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4Add olive oil, sea salt, black pepper, garlic powder, smoked paprika (if using), and cornmeal or semolina. Toss to coat evenly.
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5Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 40 minutes, turning once halfway through, until crispy and golden brown.
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6Remove from oven and toss with fresh parsley. Serve immediately while hot and crispy.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230 caloriescal
Protein:
4gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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