There’s nothing better than crispy, golden-brown roast potatoes—fluffy on the inside, extra crunchy on the outside, and seasoned to perfection. Whether you’re making a Sunday roast, holiday feast, or just craving the ultimate comfort food, these Crispy Roast Potatoes will steal the show!
The secret? Parboiling, roughing up the edges, and roasting at high heat for the crispiest, most delicious potatoes ever!
Ingredients (Serves 4-5)
- Russet or Yukon Gold potatoes – 1 kg (about 6 medium potatoes)
- Salt – for boiling water
- Baking soda – ½ tsp (for extra crispiness)
- Olive oil or duck fat – 4 tbsp
- Garlic cloves, smashed – 4
- Fresh rosemary or thyme – 2 sprigs (or 1 tsp dried)
- Salt & black pepper – to taste
- Paprika (optional, for color and smoky flavor) – ½ tsp
Instructions
Step 1: Prep & Parboil the Potatoes
- Preheat oven to 220°C (425°F).
- Peel and cut potatoes into chunks (about 5 cm / 2 inches each).
- Bring a large pot of water to a boil, add salt and baking soda (this helps break down the edges for extra crispiness).
- Add potatoes and boil for 8-10 minutes until slightly fork-tender but not fully cooked.
Step 2: Rough Up the Edges
- Drain potatoes and shake them in the pot (or in a colander) to rough up the edges—this creates the crispy texture!
- Let them sit for 5 minutes to allow excess moisture to evaporate.
Step 3: Roast for Maximum Crispiness
- In a baking tray, heat olive oil (or duck fat), garlic, and rosemary/thyme in the oven for 5 minutes.
- Carefully add potatoes, toss to coat in the hot oil, and spread them in a single layer (don’t overcrowd!).
- Roast for 40-50 minutes, flipping halfway through, until golden brown and crispy.
Step 4: Season & Serve
- Remove from the oven and toss with salt, black pepper, and paprika (if using).
- Serve immediately with your favorite dips, sauces, or as a side dish!
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 12g
- Fiber: 5g
(Nutritional values may vary depending on portion size and ingredients used.)
Tips for the Best Crispy Roast Potatoes
✔ Baking Soda is the Secret – It helps break down the potato surface for an extra crispy texture.
✔ Use the Right Potatoes – Russet potatoes give the crispiest result, while Yukon Golds stay creamy inside.
✔ Don’t Skip the Parboil – This helps achieve that perfect fluffy interior.
✔ Hot Oil Trick – Preheating the oil in the oven before adding potatoes ensures a crackly crust.
✔ Space Them Out – Overcrowding leads to steaming, so give your potatoes room to crisp up!
Serving & Storage
???? Best Served Fresh – These potatoes are at their crispiest right out of the oven.
???? Reheating Tip – Reheat in an air fryer (200°C for 5 minutes) or oven (220°C for 10 minutes) to maintain crispiness.
???? Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
Why You’ll Love These Crispy Roast Potatoes
✅ Super Crispy Exterior, Fluffy Inside – The perfect texture in every bite!
✅ Easy to Make – Just 4 simple steps and you’re done.
✅ Perfect Side Dish – Great with roasts, grilled meats, or even as a snack.
✅ Customizable – Change up the seasonings, use duck fat for extra richness, or add parmesan!
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