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
Scale
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.
