Homemade Roast Potatoes (Printable)

Golden crispy roast potatoes with fluffy centers, ready in one hour.

# What You’ll Need:

01 - 3.3 lbs floury potatoes, peeled and cut into chunks

02 - 1 tbsp salt

03 - Cold water, enough to cover potatoes

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

01 - Preheat oven to 430°F and place a large roasting tray inside to heat up.

02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt.

03 - Bring to a boil, then simmer for 8–10 minutes until edges begin to soften but potatoes are not cooked through.

04 - Drain potatoes well and let steam dry for 2 minutes. Return to the pan and gently shake to roughen the edges.

05 - Carefully pour hot oil or fat over the potatoes, tossing to coat evenly.

06 - Remove hot roasting tray from oven and carefully tip potatoes into it, spreading in a single layer. Add garlic and herbs if using.

07 - Roast for 20 minutes, then turn potatoes. Roast for a further 20–25 minutes, turning once more if needed, until golden brown and crispy.

08 - Season with sea salt flakes and black pepper. Serve immediately.

01 -

These potatoes have that magical contrast between shatteringly crispy edges and cloud fluffy interiors that makes them instantly addictive
Once you master the roughening technique you will wonder why you ever made roast potatoes any other way

02 -

Never skip the step of letting the potatoes steam dry after draining because excess water prevents proper crisping
The shaking to roughen edges is not optional it is the mechanical key to creating maximum surface area for crunchiness

03 -

Saving your bacon fat throughout the week creates an incredibly flavorful roast potato that will have everyone asking for your secret
Adding the garlic and herbs for just the last 15 minutes prevents burning while still infusing all that aromatic flavor