Ultimate Crispy Roast Potatoes
The best roast potatoes with fluffy centers and incredibly crunchy exteriors.
Details
Ingredients
- 1kg potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 1/2 cup vegetable oil or duck fat
- 2 tbsp semolina or flour (optional for extra crunch)
- 1 tsp salt
- Fresh rosemary sprigs
Instructions
- 1
Preheat oven to 220°C (425°F).
- 2
Parboil potatoes in salted water for 8-10 minutes. Drain.
- 3
Shake potatoes in the colander to roughen up the edges.
- 4
Sprinkle with semolina if using.
- 5
Pour oil onto a baking tray and heat in the oven for 5 minutes.
- 6
Carefully add potatoes to the hot oil, turning to coat.
- 7
Roast for 45-50 minutes, turning halfway, until deep golden and crispy.
- 8
Toss with rosemary and sea salt before serving.
About This Recipe
A cornerstone of British culinary tradition, the 'Ultimate Crispy Roast Potatoes' stands as a testament to the simple perfection achievable with humble ingredients and precise technique. These are not merely a side dish; they are a revered component of any proper Sunday roast, celebrated for their dramatic textural contrast: an ethereal, floury interior encased in an impossibly golden, shattering crust. The magic begins with selecting the right potato – a starchy variety like Yukon Gold or Russet is crucial for their ability to break down internally while maintaining shape. The key technique involves par-boiling the chunks until almost fork-tender, then vigorously shaking them in the pot to create a 'roughed-up' surface, maximizing crisping potential. Roasting at a high temperature in plenty of preheated fat, be it neutral vegetable oil for a clean finish or rich duck fat for unparalleled flavour, ensures even browning. The optional addition of semolina or flour further enhances the exterior crunch, creating a delicate, almost glass-like shatter. Common variations include infusing the oil with garlic or other herbs like thyme and sage, while serving these crispy gems alongside succulent roast meats, rich gravy, and seasonal vegetables elevates any meal into a celebratory feast.
Tips & Tricks
- • To achieve the ultimate crispy exterior, ensure your par-boiled potatoes are thoroughly drained and then shaken vigorously in the pot with the lid on. This roughens the edges, creating more surface area for crisping.
- • For an aromatic twist, consider adding a few crushed garlic cloves to the roasting pan during the last 20 minutes of cooking. Alternatively, experiment with thyme or sage instead of rosemary for a different herbaceous note.
- • Leftover roast potatoes can be revitalized by reheating them in a hot oven or an air fryer at 200°C (400°F) for 10-15 minutes until crisp again. Avoid microwaving, as it will make them soggy.
- • These perfect roast potatoes are the quintessential accompaniment to a traditional Sunday roast, especially alongside succulent roast beef or chicken, rich gravy, and seasonal steamed greens.
Nutrition Facts
Per serving (approximate)