Have you always longed to make perfect Crispy Roast Potatoes with perfectly golden, crunchy edges and a fluffy interior? Follow my simple method and you’ll never need another recipe again!
Roast potatoes are the essential side dish to a roast dinner! It’s such a simple dish, but it’s just SO good. There’s nothing like a perfectly cooked roast tattie – golden and crispy on the outside and fluffy in the middle. Heaven!
I could honestly eat a whole bowl of roast potatoes with nothing else. Well, apart from a good sprinkling of sea salt flakes. Yes please. In fact, sitting typing this on my laptop actually makes we want to run into the kitchen to make a batch!
The perfect ACCOMPANIMENT to any roast dinner
I could not even consider having roast beef, lamb or a roast chicken without a plate of roast potatoes to serve alongside. And of course, they are an essential component of a Christmas roast turkey dinner!
best potatoes for roasting
Floury “old” potatoes are best for roasting. King Edward are my favourite, closely followed by Maris Piper and the red skinned Roosters.
You can also roast new potatoes, but not for this recipe. I like to roast them “Italian” style with lots of garlic and freshly chopped rosemary. I’ll save that for a future post!
best oil to use for roast potatoes
This is totally a matter of personal preference. Lots of people love using duck or goose fat, but personally I’m not a big fan. While the fat gives the potatoes great flavour, I’ve never been able to get them truly crispy. Not to mention the fact it’s expensive!
I find using sunflower, vegetable or olive oil gives the best results. Never use a mixture of oils – stick to just one.
Whichever oil you use, make sure you heat it until it is sizzling hot.
5 tricks for the CRISpiest ROAST POTATOES
There are a few really important factors for getting roast potatoes that are perfectly golden and crisp.
- The oven must be very hot – 220C is just right. I wouldn’t turn it any higher or the potatoes will burn before they have a chance to cook on the inside.
- The oil must also be extremely hot – if the oil doesn’t sizzle as soon as you add the potatoes, it isn’t hot enough.
- Peel the potatoes and cut them into pieces that are roughly the same size. This will ensure they cook evenly.
- Parboil the potatoes until they are beginning to soften slightly. This will help create a fluffy interior and a crunchy outside.
- Drain and steam dry the potatoes thoroughly. This is an important step to getting lovely, crisp potatoes. Shake the potatoes to rough up the edges for lovely crispy edges!
how to make crispy roast potatoes
- Preheat the oven to 220C/200 Fan. Pour 125ml vegetable, sunflower or olive oil in a large roasting pan. Place the pan in the oven to heat the oil. You need it sizzling hot.
- Peel and cut your potatoes into halves or quarters, depending on their size. Try and keep them all about the same size – but I will admit to throwing in the smaller pieces – they go extra crispy and golden! I consider these the cook’s hard earned treat.
- Place the potatoes in a large pan of cold water. Bring to the boil, then turn down the heat and simmer the potatoes for about 6-8 minutes. Taking them a little bit past the par-boiling stage will ensure you get those lovely fluffy edges when you shake the pan.
- Drain the potatoes into a colander straightaway – don’t leave them sitting in the water. You want them as dry as possible for the crispiest potatoes.
- Allow the potatoes to steam dry in the colander for about five minutes before giving them a good shake in the colander to fluff up the edges.
- For an extra crispy crunch, I like to sprinkle the potatoes with semolina if I have some in the cupboard. If I don’t have any, I use plain flour but I prefer the semolina. It’s not an essential ingredient though, so if you have neither don’t worry too much.
- When the oil is sizzling hot, carefully add the potatoes, tossing them in the hot oil to coat. Roast for about 45 minutes, turning them halfway through cooking until they are golden and crunchy.
- Remove the potatoes from the oil and sprinkle with sea salt and black pepper before serving.
BEST SEASONING FOR ROAST POTATOES
Sometimes I like to make up a roast potato seasoning – it’s super tasty and gives extra flavour. All you need to do is combine 1 tablespoon of semolina with 1/2 teaspoon each of garlic granules, onion salt, 1/4 teaspoon dried rosemary and a little sea salt flakes and black pepper. Very simple but so good!
more potato recipes
Dauphinois Potatoes is the ultimate creamy, luxurious potato dish for a special occasion.
A bowl of buttery, creamy mashed potatoes is surely comfort food of the highest order.
more side dishes
No roast dinner or family meal would be complete without recipes for Perfect Yorkshire Puddings, creamy green bean casserole, cranberry orange sauce, creamy cauliflower cheese, spiced red cabbage, honey mustard roast parsnips and carrots or these super simple Spring greens with lemon and mustard dressing.
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Crispy Roast Potatoes
The BEST roast potatoes that are fluffy in the middle and golden and crunchy on the outside! Sprinkle them with flaky sea salt or try my tasty simple seasoning recipe.
Ingredients
- 1kg (2 1/4 lb) potatoes, peeled and cut into halves or quarters depending on size
- 125ml (1/2 cup+1 teaspoon) vegetable, sunflower or olive oil
- 1 tablespoon semolina or plain flour (optional)
- sea salt flakes and freshly ground black pepper
- ROAST POTATO SEASONING (OPTIONAL)
- 1 tablespoon semolina
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic granules
- ¼ teaspoon dried rosemary
- pinch of sea salt flakes and freshly ground black pepper
Instructions
- Preheat the oven to 220C/200Fan/428F/gas mark 7. Pour 125ml vegetable, sunflower or olive oil in a large roasting pan. Place the pan in the oven to heat the oil. You need it sizzling hot.
- Peel and cut the potatoes into halves or quarters, depending on their size. Place the potatoes in a large pan of cold water. Bring to the boil, then turn down the heat and simmer the potatoes for 6-8 minutes until the edges are beginning to soften.
- Remove the pan from the heat and drain the potatoes over the sink in a colander. Give the colander a good shake to fluff up the potatoes. Allow the potatoes to steam dry in the colander for about five minutes. Sprinkle the potatoes with the semolina or flour if using, OR the roast potato seasoning. To make up the seasoning, simply stir together the semolina, garlic granules, onion salt, rosemary with a pinch of salt and pepper.
- When the oil is sizzling hot, carefully add the potatoes, tossing them in the hot oil to coat. Roast for about 45 minutes, turning them halfway through cooking until they are golden and crunchy.
- Transfer the potatoes to a serving plate and sprinkle with sea salt flakes and freshly ground black pepper.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 624mgCarbohydrates: 34gFiber: 2gSugar: 1gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.