Homemade Roast Potatoes (Printable)

Golden crispy roast potatoes with fluffy centers. Classic British comfort food made simple.

# 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
08 - 2 sprigs fresh rosemary or thyme

# Directions:

01 - Preheat the oven to 430°F. Place a large roasting tray inside to heat up while you prepare the potatoes.
02 - Place the peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tablespoon salt.
03 - Bring to a boil over high heat, then reduce to medium-low heat and simmer for 8 to 10 minutes until the edges begin to soften but the centers remain firm.
04 - Drain the potatoes thoroughly in a colander and let steam dry for 2 minutes. Return to the saucepan and shake vigorously to roughen the exterior edges.
05 - Carefully pour the hot oil or fat over the potatoes. Gently toss to coat evenly, ensuring all surfaces are covered.
06 - Remove the hot roasting tray from the oven. Carefully tip the potatoes into the tray, spreading them in a single layer without overcrowding. Add garlic cloves and herb sprigs if using.
07 - Roast for 20 minutes until the bottoms begin to turn golden.
08 - Turn the potatoes using a spatula. Roast for an additional 20 to 25 minutes, turning once more halfway through, until deeply golden brown and crispy on all sides.
09 - Remove from oven. Season generously with sea salt flakes and freshly ground black pepper. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The roughened edges create maximum surface area for crisping while the insides stay impossibly light
  • These potatoes reheat surprisingly well, making them perfect for Sunday dinner leftovers
02 -
  • Cold water is essential for starting potatoes so they cook evenly throughout
  • The roughening step isn't optional—those jagged edges are what transform into the crispy exterior
03 -
  • Save your bacon grease for an incredibly smoky, savory version that will have people asking for seconds
  • If the potatoes aren't crisping, your oven might run cool—try 230°C or invest in an oven thermometer

Return