Homemade Roast Potatoes (Print Version)
Achieve restaurant-style roast potatoes at home with crispy exteriors and fluffy interiors
# What You Need:
→ Potatoes
01 - 3.3 lbs floury potatoes (Maris Piper, Yukon Gold, or Russet), peeled and cut into 2-inch chunks
→ For Boiling
02 - 1 tablespoon salt
03 - Cold water, enough to cover potatoes
→ For Roasting
04 - 5 tablespoons vegetable oil, duck fat, or goose fat
05 - 1 teaspoon sea salt flakes
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 cloves garlic, crushed
08 - 2 sprigs fresh rosemary or thyme
# How-To Steps:
01 - Preheat oven to 430°F. Place a large roasting tray inside to heat up while preparing potatoes.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tablespoon salt.
03 - Bring water to a boil over high heat, then reduce to medium-low. Simmer for 8–10 minutes until edges begin to soften but centers remain firm.
04 - Drain potatoes thoroughly in a colander. Let steam dry for 2 minutes. Return to pan and shake vigorously to roughen the surface edges.
05 - Carefully pour hot oil or duck fat over potatoes. Gently toss to coat evenly without breaking pieces.
06 - Remove heated roasting tray from oven. Carefully transfer potatoes, spreading in a single layer. Add crushed garlic and herb sprigs if desired.
07 - Roast at 430°F for 20 minutes until beginning to color.
08 - Turn potatoes and roast an additional 20–25 minutes until deep golden brown and crispy. Turn once more halfway through for even browning.
09 - Remove from oven. Season immediately with sea salt flakes and black pepper. Serve hot.
# Expert Tips:
01 -
- That impossibly crispy exterior that shatters when you bite into it
- The way the fluffy inside melts in your mouth like a savory cloud
02 -
- Cold water is essential for even cooking from the inside out
- Overcrowding the tray creates steam instead of crispy perfection
03 -
- A hot pan is non negotiable for crispy bottoms
- Give the pan a vigorous shake after parboiling to maximize rough edges