🧂 Crispy Roast Potatoes Recipe
Ingredients
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1 kg (2.2 lbs) potatoes (Maris Piper or Yukon Gold are great)
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3–4 tbsp vegetable oil, goose fat, or olive oil
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1 tsp salt (plus more to taste)
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1 tsp freshly ground black pepper
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1 tsp garlic powder or 3 crushed garlic cloves (optional)
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1 tsp dried rosemary or thyme (or a mix)
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1 tbsp chopped fresh parsley (for garnish)
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½ tsp paprika (optional, for color)
Instructions
1. Preheat oven
Preheat your oven to 425°F (220°C). Place a roasting pan inside to heat up.
2. Parboil the potatoes
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Peel and cut potatoes into evenly sized chunks.
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Boil in salted water for 8–10 minutes, until the edges start to soften.
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Drain well, then shake the pot gently to rough up the edges — this gives you that crispy texture.
3. Heat the oil
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Remove the hot pan from the oven and add the oil/fat.
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Carefully add the potatoes — they should sizzle as they hit the oil.
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Toss to coat them evenly.
4. Roast
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Roast for 45–55 minutes, turning every 15–20 minutes until golden and crisp on all sides.
5. Season and serve
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Sprinkle with salt, pepper, herbs, and optional garlic right before serving.
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Garnish with chopped parsley.
❓ Q&A Section
Q: Why do we parboil the potatoes?
A: Parboiling softens the outer layer, allowing it to roughen up and crisp beautifully in the oven.
Q: Can I make these in advance?
A: Yes! You can parboil and rough them up ahead of time. Let them cool, then roast just before serving.
Q: Which oil is best?
A: Goose fat gives the crispiest, richest flavor, but vegetable or olive oil works great too.
Q: How do I make them even crispier?
A:
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Make sure your oil and pan are hot before adding the potatoes.
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Don’t overcrowd the pan.
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Turn them occasionally for even browning.
Q: Can I add garlic and herbs from the start?
A: It’s better to add garlic and herbs near the end to prevent burning.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge up to 3 days. Reheat in a hot oven (400°F / 200°C) to restore crispiness.