Homemade Roast Potatoes (Printable)

Classic British-style potatoes with crispy exteriors and fluffy centers, perfect for Sunday lunch or festive feasts.

# Ingredient List:

→ 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
08 - 2 sprigs fresh rosemary or thyme

# Directions:

01 - Preheat oven to 430°F. Place large roasting tray inside to heat up while preparing potatoes.
02 - Place peeled potato chunks in large saucepan. Cover with cold water and add 1 tbsp salt. Bring to boil, then simmer 8-10 minutes until edges begin to soften but centers remain firm.
03 - Drain potatoes thoroughly in colander. Let steam dry for 2 minutes. Return to pan and shake vigorously to roughen surfaces, creating crispy edges during roasting.
04 - Carefully pour hot oil or duck fat over potatoes. Toss gently to coat evenly, ensuring all pieces are lightly covered.
05 - Remove heated roasting tray from oven. Carefully transfer potatoes into tray, spreading in single layer without overcrowding. Add crushed garlic and herb sprigs if desired.
06 - Roast at 430°F for 20 minutes until bottoms begin to golden.
07 - Turn potatoes using metal spatula. Roast additional 20-25 minutes, turning once more if needed, until deep golden brown and crispy all over.
08 - Remove from oven. Sprinkle with sea salt flakes and fresh black pepper. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • That incredible contrast between shattering crisp exterior and cloud like interior that makes people reach for seconds
  • Simple enough for weeknight dinners but impressive enough for holiday hosting
  • The kind of side dish that somehow outshines the main course
02 -
  • Cold oven start creates sad soggy potatoes - that tray must be hot before they touch it
  • Roughening the edges after parboiling creates those irresistible crispy ridges everyone fights over
  • Crowding the tray traps steam and prevents proper crisping
03 -
  • Cut potatoes into evenly sized chunks so they finish roasting at the same time
  • Save leftover duck fat in the freezer for your next batch - it keeps for months

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