Here’s how to make the Best Crispy Roast Potatoes Ever—golden and shatteringly crisp on the outside, fluffy and tender inside. This method uses a few simple tricks (like parboiling and roughing up the edges) to take your roasties to the next level.
🥔 Perfect Crispy Roast Potatoes
🍽️ Serves: 4–6 | ⏲️ Prep: 15 min | Cook: 45–55 min
🧂 Ingredients
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2 ½ to 3 lbs (1 to 1.4 kg) Yukon Gold or Russet potatoes
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1/2 tsp baking soda (optional, for ultra crispiness)
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Salt, to taste
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4–6 tbsp duck fat, beef fat, or vegetable oil
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2–3 garlic cloves, smashed
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1–2 sprigs fresh rosemary or thyme (optional)
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Black pepper and flaky sea salt, for finishing
🔪 Instructions
1. Prep and Parboil
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Peel and cut potatoes into even chunks (about 2 inches).
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Boil in salted water with baking soda for 10–12 minutes, until just tender (a knife should go in easily).
Why baking soda? It helps break down the surface starch for a crunchier crust.
2. Rough Up the Edges
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Drain well and return to the pot.
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Shake the pot or toss potatoes gently to rough up the outsides—this creates the crispy surface!
3. Roast in Hot Fat
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Preheat oven to 425°F (220°C).
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In a large roasting pan, heat your fat of choice for 5–10 minutes until shimmering.
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Carefully add potatoes, toss to coat, and spread them out in a single layer.
4. Roast to Perfection
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Roast for 45–55 minutes, flipping once or twice, until deeply golden and crisp.
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In the last 10–15 minutes, add smashed garlic and herbs for flavor.
5. Finish & Serve
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Season with flaky sea salt, black pepper, and extra chopped herbs if desired.
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Serve hot—best eaten fresh from the oven!
🔄 Optional Variations
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Spiced: Toss with smoked paprika, cumin, or garlic powder before roasting.
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Parmesan crusted: Sprinkle grated Parmesan during the last 5 minutes of roasting.
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Vegan-friendly: Use olive oil or refined coconut oil instead of animal fats.
Would you like a dipping sauce or pairing suggestions for these roast potatoes?