Perfect Crispy Roast Potatoes (Printable Version)
Golden crunchy potatoes with fluffy centers, perfect for Sunday lunch or any feast.
# Ingredient List:
→ Potatoes
01 - 2.6 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into even chunks
→ For Boiling
02 - 1 tbsp sea salt
→ For Roasting
03 - ⅓ cup vegetable oil, duck fat, or goose fat
04 - 1 tsp fine sea salt
05 - ½ tsp freshly ground black pepper
→ Optional Aromatics
06 - 4 garlic cloves, smashed unpeeled
07 - 2 sprigs fresh rosemary or thyme
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F.
02 - Place potato chunks in a large pot, cover with cold water, and add 1 tbsp sea salt. Bring to a boil, then simmer for 8-10 minutes until edges are just tender but not fully cooked.
03 - Drain potatoes well and let steam dry for 2 minutes in the colander. Gently shake colander to roughen up surfaces for extra crispiness.
04 - Heat oil or fat in a large roasting pan in the oven for 5 minutes, until shimmering hot.
05 - Carefully add potatoes to hot oil, turning to coat each piece evenly. Add smashed garlic and herbs if using.
06 - Roast for 20 minutes, then turn potatoes using a spatula. Sprinkle with salt and pepper.
07 - Continue roasting for another 25-30 minutes, turning once more, until golden brown and crisp on all sides.
08 - Remove from oven and drain briefly on kitchen paper if desired. Serve hot.
# Tips from hearthlykitchen:
01 -
- The exterior shatters when you bite into it while the inside stays impossibly light
- These potatoes reheat surprisingly well for leftover lunches the next day
02 -
- Skipping the colander shake step will cost you that signature rough texture that creates maximum crispiness
- Crowding the roasting pan creates steam instead of roast, so give each potato room to breathe
03 -
- Save duck fat from roast duck confits in the freezer for these special occasions
- A light dusting of semolina before roasting creates an even craggier exterior