Homemade Roast Potatoes (Printable)

Classic crispy-outside, fluffy-inside roast potatoes perfect for Sunday lunch

# What You'll Need:

→ 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 (optional)
08 - 2 sprigs fresh rosemary or thyme (optional)

# How-To Steps:

01 - Preheat oven to 430°F. Place a large roasting tray inside to heat up while you prepare the potatoes.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt. Bring to a boil, then simmer for 8-10 minutes until edges begin to soften but potatoes are not cooked through.
03 - Drain potatoes well in a colander and let steam dry for 2 minutes. Return to the pan and shake vigorously to roughen the edges, creating crispy texture during roasting.
04 - Carefully pour hot oil or fat over the potatoes. Toss gently to coat evenly without breaking the pieces.
05 - Remove hot roasting tray from oven. Carefully tip potatoes into the tray, spreading in a single layer with space between pieces. Add garlic cloves and herb sprigs if using.
06 - Roast for 20 minutes, then turn potatoes. Continue roasting for another 20-25 minutes, turning once more if needed, until deep golden brown and crispy on all sides.
07 - Season generously with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The edges get impossibly crispy while the centers stay light and fluffy
  • They're forgiving enough for weeknight dinners but impressive enough for holidays
02 -
  • Cold water starting to boil is essential for even cooking
  • The rougher the potato edges, the more crispy surface area you'll create
03 -
  • Save the potato boiling water for making bread or gravy
  • If you're roasting a joint of meat, position the potatoes underneath to catch the drippings

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