Perfect Crispy Roast Potatoes (Printable Version)

Golden crunchy exterior with fluffy inside, perfect for any meal

# What You Need:

→ Potatoes

01 - 2.6 lbs floury potatoes, peeled and cut into even chunks

→ For Boiling

02 - 1 tbsp sea salt

→ For Roasting

03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper

→ Optional Aromatics

06 - 4 garlic cloves, smashed
07 - 2 sprigs fresh rosemary or thyme

# How-To:

01 - Preheat the oven to 425°F.
02 - Place potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until edges are just tender but not fully cooked.
03 - Drain potatoes well and let steam dry for 2 minutes in the colander. Gently shake the colander to roughen up the surfaces for extra crispiness.
04 - Heat the oil or fat in a large roasting pan in the oven for 5 minutes, until shimmering hot.
05 - Carefully add potatoes to the hot oil, turning to coat each piece evenly. Add smashed garlic and herbs if using.
06 - Roast for 20 minutes, then turn the potatoes using a spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from the oven and drain briefly on kitchen paper if desired. Serve hot.

# Expert Hints:

01 -
  • That moment when you flip them in the pan and hear the crackle of perfect crispy edges forming
  • The way fluffy interiors practically melt in your mouth while the outside stays satisfyingly crunchy
  • These potatoes steal the show at Sunday roasts and holiday dinners every single time
02 -
  • Shaking the colander to roughen the potato surfaces is the secret step that creates those extra crispy nooks and crannies
  • Getting your oil or fat properly hot before adding the potatoes prevents sticking and jumpstarts the crisping process immediately
03 -
  • Cut your potatoes into similar sizes so they all finish cooking at the same time
  • Do not overcrowd the roasting pan or the potatoes will steam instead of roast

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