Crispy roast potatoes
Fluffy inside and glass-crisp outside: parboiled, roughed-up potatoes roasted in very hot fat.
- Prep
- 15 mins
- Cook
- 1 hr 5 mins
- Total
- 1 hr 20 mins
- Serves
- 6
- Difficulty
- Easy
- Cost
- Budget
Recipe: Crispy roast potatoes
Crispy roast potatoes
Ingredients
- 1.5kg floury potatoes, such as Maris Piper or King Edward
- 100ml sunflower or vegetable oil
- 1 tsp flaky sea salt
- 4 fresh rosemary sprigs, optional
- 4 cloves garlic, bashed, skin on, optional
Kitchen kit
- Large metal roasting tin Search Amazon for heavy duty roasting tin
- Colander Search Amazon for stainless steel colander
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Heat the fat
Heat the oven to 220°C / 200°C fan / gas 7. Pour the oil or fat into a large roasting tin and put it in the oven to get really hot, about 10 minutes.
-
Step 2: Parboil
Peel the potatoes and cut into even chunks about the size of a golf ball. Put in a pan of cold salted water, bring to the boil and simmer for 8–10 minutes until the edges are soft but the centres are still firm.
-
Step 3: Rough them up
Drain in a colander and leave to steam-dry for 2 minutes. Shake the colander firmly to fluff the edges – these rough bits become the crunch.
-
Step 4: Roast
Carefully tip the potatoes into the hot fat (it should sizzle), turn to coat and spread out in a single layer. Roast for 20 minutes, turn, then roast for another 30–40 minutes, turning once more, until deep golden and crisp. Add the rosemary and garlic for the final 15 minutes. Sprinkle with salt and serve straight away.
Tips
- Don't crowd the tin: use two tins if necessary so the potatoes roast rather than steam.
- Aim for light golden rather than dark brown – very dark, over-browned starchy foods contain more acrylamide.
Storing & reheating
Best eaten fresh. Leftovers can be refrigerated within 2 hours for up to 2 days and re-crisped in a hot oven until steaming hot.
Freezing
Parboil and rough up, cool, then open-freeze on a tray and bag for up to 1 month. Roast from frozen in hot fat, adding 10–15 minutes.
Variations
- Roast in goose fat, duck fat or beef dripping instead of oil for a richer flavour (no longer vegetarian or vegan).
- Toss with a tablespoon of semolina before roasting for extra crunch (no longer gluten-free).
- Finish with grated parmesan and thyme (not vegan or vegetarian unless using a vegetarian hard cheese).
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/crispy-roast-potatoes/ · Checked 17 October 2026
Questions people ask
What are the best potatoes for roasting?
Floury varieties such as Maris Piper, King Edward or Rooster give the fluffiest insides and crunchiest edges.
Can I prepare them ahead?
Yes. Parboil and rough up in the morning, cool, cover and chill, then roast in hot fat when needed.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
