If you are searching for that perfect side dish that turns every meal into a celebration, look no further than this Crispy Roast Potatoes Recipe. These potatoes come out golden, crunchy on the outside, and meltingly soft inside, thanks to a foolproof method that combines careful boiling, roughening up edges, and roasting in hot fat. Each bite bursts with rustic flavor and comforting textures, making them a guaranteed crowd-pleaser whether it’s a Sunday roast or a casual weeknight dinner. Trust me, once you try these, crispy roast potatoes will never be the same again.
Ingredients You’ll Need
The magic of this Crispy Roast Potatoes Recipe lies in its simplicity. Each ingredient plays a vital role in building flavor, texture, and that enviable golden color. Using the right type of potato and cooking fat is essential to achieving that ultimate crispiness you crave.
- 1 kg (2.25 lbs) floury potatoes: Maris Piper or red-skinned Rooster potatoes are ideal for their fluffy interior once cooked.
- 120 g (1/2 cup) lard or duck fat: This fat imparts rich flavor and the essential sizzling heat for crispiness; use vegetable oil for a vegetarian option.
- 1 tsp Maldon salt: A finishing sprinkle adds a delicate crunch and subtle seasoning that elevates every bite.
- 1 tbsp fresh thyme leaves: Fresh herbs bring a lovely aroma and earthy notes that complement the roasted potatoes beautifully.
How to Make Crispy Roast Potatoes Recipe
Step 1: Preparing Your Potatoes
Start by peeling your potatoes and chopping them into chunky pieces about the size of a ping pong ball, roughly 2 inches or 5 centimeters in diameter. This size is perfect for roasting evenly while maintaining a fluffy interior. Place them in a pan, cover with cold water, and bring to a boil on high heat.
Step 2: Parboiling to Perfection
Once boiling, reduce the heat and simmer for 8 to 9 minutes until the edges are just soft. This careful parboiling is what sets the foundation for that crisp crust—cook too long, and they’ll collapse; too short, and the centers won’t be fluffy.
Step 3: Preparing the Fat
While your potatoes soften, pop the lard or duck fat into a large roasting tin and heat it in the oven at 220C/425F for 10 minutes. You want the fat shimmering hot, ready to give those potatoes a crackling bath that forms their irresistible crust.
Step 4: Roughing Up for Maximum Crisp
Drain your potatoes in a colander and give them a vigorous shake to roughen up the edges. This step might make them look a little shaggy or fluffy, but that uneven surface is the secret to snagging all the fat and achieving the ultimate crunch.
Step 5: Roasting to Golden Perfection
Using tongs, carefully transfer the potatoes into the hot fat and turn them over to coat every edge. Place the roasting tin back in the oven and roast for 30-35 minutes, turning them once or twice in the last 15 minutes. Watch as they transform into stunningly crisp, golden jewels that smell heavenly.
Step 6: Final Touches
Once beautifully crisp and browned, remove your roast potatoes from the oven. Sprinkle generously with Maldon salt and scatter fresh thyme leaves on top. This final flourish adds flavor, aroma, and a little elegance.
How to Serve Crispy Roast Potatoes Recipe
Garnishes
A simple sprinkle of Maldon salt and fresh thyme lifts these potatoes from delicious to unforgettable. You can also experiment with rosemary, garlic flakes, or a drizzle of truffle oil for a gourmet touch that tantalizes the senses.
Side Dishes
Crispy roast potatoes are the ultimate sidekick to roasted meats like chicken, beef, or lamb. They also pair beautifully with green vegetable medleys, rich stews, or hearty vegetarian roasts, adding a crispy contrast to softer textures and deep flavors.
Creative Ways to Present
For a fun twist, serve your crispy roast potatoes stacked in mini towers with a dollop of herb-infused sour cream or alongside a colorful dipping sauce. For casual gatherings, toss them with caramelized onions and chopped parsley for a vibrant, flavorful bowl everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the crispy roast potatoes in an airtight container in the refrigerator for up to 2 days. Keep them dry and separate from any moist ingredients to preserve some of their crispiness.
Freezing
Freezing crispy roast potatoes isn’t ideal as it can affect their texture. However, if needed, flash-freeze them on a baking tray, then transfer to a freezer bag for up to one month. Thaw completely before reheating for best results.
Reheating
To revive the crunch, reheat leftovers in an oven or air fryer at a high temperature instead of the microwave. This will ensure they regain their golden, crispy exterior while warming through perfectly.
FAQs
What type of potatoes work best for this Crispy Roast Potatoes Recipe?
Floury potatoes like Maris Piper or red-skinned Rooster are ideal because their fluffy interiors and slightly rough texture help create the perfect crispy exterior when roasted.
Can I use a different fat instead of lard or duck fat?
Yes, you can substitute with vegetable oil for a vegetarian option, although traditional lard or duck fat adds unmatched flavor and crispiness.
Why do I need to rough up the potatoes after boiling?
Roughening the edges helps the potatoes absorb more fat during roasting, which creates their signature crispy crust and delicious texture contrast.
How do I make sure my roast potatoes are crispy and not soggy?
Using the right type of potato, parboiling correctly, shaking to roughen the edges, and roasting in hot fat while turning them ensures maximum crispiness on the outside and softness inside.
Can this recipe be made ahead of time?
You can parboil and roughen the potatoes ahead, then refrigerate them before roasting fresh in hot fat. Reheating cooked potatoes is best done in the oven or air fryer to restore crispiness.
Final Thoughts
This Crispy Roast Potatoes Recipe is the kind of dish that feels like a warm hug on a plate—comforting, delicious, and incredibly easy to fall in love with. Whether you’re making a large family meal or a simple weekday dinner, these golden treasures will steal the show every time. Don’t wait to give them a try and discover how turning humble potatoes into crispy perfection can brighten any table.
Print
Crispy Roast Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Halal
Description
This Crispy Roast Potatoes recipe yields perfectly golden and crunchy roast potatoes with fluffy interiors. Using floury potatoes like Maris Piper or Rooster, parboiled before roasting in hot lard or duck fat, these roast potatoes are elevated by fresh thyme and a pinch of Maldon salt for extra flavor. Ideal as a classic side dish for any roast dinner or festive meal.
Ingredients
Potatoes
- 1 kg (2.25 lbs) floury potatoes (such as Maris Piper or red-skinned Rooster potatoes)
Roasting Fat and Seasoning
- 120 g (1/2 cup) lard or duck fat (use vegetable oil for a vegetarian version)
- 1 tsp Maldon salt
- 1 tbsp fresh thyme leaves
Instructions
- Preheat Oven: Preheat the oven to 220C/425F (fan). This ensures the roasting fat gets hot enough for crispy potatoes.
- Prepare Potatoes: Peel the potatoes and chop them into chunky pieces about 2 inches (5cm) across, slightly larger than ping pong balls for a perfect roast size.
- Parboil Potatoes: Place potatoes in a pan, cover with cold water, and bring to a boil on high heat. Then reduce to a simmer and cook for 8-9 minutes until the edges are softened but the potatoes hold shape.
- Heat Fat: Put the lard or duck fat into a large roasting tin and place it in the oven for 10 minutes until the fat is shimmering hot.
- Drain and Roughen: Drain the potatoes in a colander. Shake them well to roughen the edges, allowing the fat to cling better and promote crispiness—even if some potatoes break apart and look fluffy.
- Roast Potatoes: Carefully transfer the potatoes into the hot fat using tongs. Turn them once to coat thoroughly, then place the tin back in the oven.
- Cook Until Crispy: Roast for 30-35 minutes, turning the potatoes once or twice during the last 15 minutes, until they are golden brown and crispy all over.
- Serve: Remove the potatoes from the roasting tin and serve immediately, sprinkled with Maldon salt and fresh thyme leaves for a burst of flavor.
Notes
- Use floury potato varieties like Maris Piper or Rooster for the best texture.
- Roughening the potatoes after parboiling helps to create crispier edges.
- Duck fat or lard provides superior flavor and crispiness, but vegetable oil works as a vegetarian alternative.
- Make sure the fat is very hot before adding potatoes to get a crispy exterior.
- Turning the potatoes during cooking ensures even browning.
