Crispy Roast Potatoes
Roast potatoes with a shatteringly crisp, golden crust and a fluffy cloud-soft centre. The ultimate roast dinner side.
Ingredients
Serves 6
- 1.5 kg floury potatoes, Maris Piper or King Edward, peeled and cut into large chunks
- 1 tbsp fine salt, for the cooking water
- 1 tbsp semolina or plain flour, optional, for extra crunch
- 5 tbsp goose fat, duck fat or sunflower oil
- 4 garlic cloves, lightly crushed, skin on, optional
- 3 sprigs fresh rosemary or thyme, optional
- 1 pinch flaky sea salt, to finish
The perfect roast potato is a thing of joy: a deeply golden, crackling shell giving way to a soft, fluffy middle. The trick is no secret to anyone who has made them well - parboil until the edges go fluffy, rough them up in the colander to create craggy surfaces, and roast in properly hot fat. Get those three things right and you will never be short of volunteers to peel the spuds.
Equipment
Method
- 1
Heat the oven to 200C fan. Put your chosen fat or oil into a large, sturdy roasting tin and place it in the oven to heat up while you prepare the potatoes.
3 min
- 2
Cut the peeled potatoes into large, even chunks, roughly the size of a golf ball, so they cook evenly and have plenty of surface area to crisp.
5 min
- 3
Put the potatoes into a large pan, cover with cold water and add the fine salt. Bring to the boil, then simmer until the outsides are soft and fluffy but the centres still hold together - a knife should slide in with a little resistance.
10 min
- 4
Drain the potatoes well in a colander and leave to steam-dry for a couple of minutes. Dry potatoes are essential for crispness.
3 min
- 5
Return the potatoes to the empty pan or colander, sprinkle over the semolina or flour if using, then put on the lid or cover and shake firmly to rough up the edges into a craggy, fluffy surface.
1 min
- 6
Carefully tip the potatoes into the hot fat and turn each one to coat. Spread them out in a single layer with space between, taking care as the fat will be very hot.
3 min
- 7
Roast for the first stretch without disturbing, then turn the potatoes over and continue roasting until deep golden and crisp all over.
50 min
- 8
For the final part of cooking, add the crushed garlic and herbs to the tin and toss through, letting them perfume the potatoes.
10 min
- 9
Lift the potatoes onto kitchen paper for a few seconds to drain excess fat, then tip into a warm dish and finish with a scattering of flaky sea salt. Serve at once.
2 min
Chef's tips
- Choose floury potatoes like Maris Piper or King Edward - waxy salad potatoes will never crisp up the same way.
- Get the fat smoking hot before the potatoes go in; lukewarm fat steams rather than crisps them.
- Do not overcrowd the tin - leave space around each potato so they roast rather than stew in their own steam.
- Roughing up the parboiled edges in the colander is non-negotiable; those craggy bits are what turn shatteringly crisp.
Make it your own
- Toss the parboiled potatoes in a little semolina and grated Parmesan before roasting for an extra-savoury crust.
- Use duck or goose fat for the richest flavour, or olive oil to keep them vegetarian and vegan.
- Add a teaspoon of smoked paprika or a few crushed fennel seeds to the fat for a spiced twist.
Storage & make-ahead
Best served immediately while crisp. Leftovers keep in the fridge for up to 2 days; reheat in a hot oven for 10-15 minutes to re-crisp rather than the microwave.
Nutrition / per serving
Estimated values. Actual nutrition varies with ingredients and portion size.