Crispy Roasted Potatoes (Restaurant-Style)!

🔥 Crispy Roasted Potatoes (Restaurant-Style)

🥔 Ingredients (serves 3–4)

• 1 kg (2–2.2 lb) potatoes
  (Yukon Gold, Maris Piper, or Russet work best)

• 4–5 tbsp olive oil (or duck fat / beef fat for extra crisp)

• 1 tsp salt (plus more to finish)

• ½ tsp black pepper

• 1 tsp garlic powder (or 3 smashed garlic cloves)

• 1 tsp paprika (smoked if you have it)

• Optional:

  • Fresh rosemary or thyme

  • Pinch of chili flakes

  • Grated parmesan to finish

👩‍🍳 Instructions

1️⃣ Parboil (the secret step)

1. Peel (or don’t) and cut potatoes into large chunks.

2. Add to cold, well-salted water.

3. Bring to a boil and cook 8–10 minutes, until edges are soft but centers still firm.

4. Drain well.

👉 Critical move: Put the potatoes back in the hot pot, cover with a lid, and shake hard for 10–15 seconds.
This roughs up the edges = MAX crispiness.

2️⃣ Heat the fat

1. Preheat oven to 220°C / 430°F (fan: 210°C / 410°F).

2. Add oil/fat to a roasting tray.

3. Put tray in oven for 5–7 minutes until oil is shimmering hot.

3️⃣ Roast

1. Carefully add potatoes to hot oil (they should sizzle).

2. Sprinkle with salt, pepper, paprika, garlic.

3. Toss to coat.

4. Roast 40–50 minutes, turning every 15–20 minutes.

Optional: add herbs for the last 20 minutes.

4️⃣ Finish & serve

• Taste and adjust salt

• Optional parmesan or flaky sea salt on top

• Serve immediately while ultra-crispy 🔥

❓ Q & A (Common Questions)

Q: Why aren’t my potatoes crispy?

A: Usually one of these:

• Oil wasn’t hot enough

• Pan was overcrowded

• Skipped the shake after boiling

• Oven temp too low

Q: Can I skip boiling?

A: You can, but you’ll lose that fluffy interior and crunchy shell.
Parboiling = restaurant texture.

Q: Best potatoes for this?

A:

• 🥇 Yukon Gold / Maris Piper – best balance

• 🥈 Russet – very crispy, fluffier inside

• 🚫 Waxy potatoes (red/new potatoes) = less crisp

Q: Can I make them vegan?

A: Yes—olive oil works great.
For next-level crisp, use refined olive oil or sunflower oil.

Q: Air fryer version?

A: Yes!

• Parboil + shake as usual

• Air fry at 200°C / 390°F

• 18–22 minutes, shaking halfway

Q: Can I prep ahead?

A: Yes.

• Parboil and rough them up

• Store uncovered in fridge up to 24 hours

• Roast fresh when needed

Q: How do restaurants get them that crispy?

A:

• Parboil in alkaline water (add ½ tsp baking soda)

• Use animal fat

• Very hot ovens + space between potatoes