Homemade Roast Potatoes (Printer-friendly)

Crispy outside, fluffy inside roast potatoes perfect for Sunday lunch

# What You'll Need:

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

02 - 1 tbsp salt

03 - Cold water to cover

04 - 5 tbsp vegetable oil, duck fat, or goose fat

05 - 1 tsp sea salt flakes

06 - 0.5 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 thoroughly.

02 - Place potatoes in a large saucepan, cover with cold water, and add 1 tablespoon salt. Bring to a boil.

03 - Simmer for 8-10 minutes until edges begin to soften but potatoes remain firm in center.

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

05 - Pour hot oil or fat over potatoes and toss to coat evenly.

06 - Remove hot tray from oven, tip potatoes in, and spread in single layer. Add garlic and herbs if using.

07 - Roast for 20 minutes, turn potatoes, then roast 20-25 minutes longer until golden brown and crispy.

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

01 -

These potatoes transform into something that feels like a luxury, despite being just potatoes and fat
The technique of roughening edges creates those irresistible crispy nooks everyone fights over
They reheat beautifully, making them perfect for dinner parties when you need to get ahead

02 -

Cold water for boiling is essential, as starting potatoes in hot water cooks them unevenly and ruins the texture
That aggressive shake in the pan creates the rough surface that becomes crispy, so do not be gentle with this step
Crowding the tray creates steam, which makes potatoes soggy instead of crispy, so use two trays if necessary

03 -

Never skip the steaming step after draining, as excess water creates steam instead of crispiness in the oven
Leave plenty of space between potatoes, as contact points prevent proper browning and create soggy spots