Ultimate Crispy Roast Potatoes!

🥔 Ultimate Crispy Roast Potatoes

Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: ~1 hour
Serves: 4–6

✅ Ingredients

• 2 kg (4½ lb) potatoes (Maris Piper, Yukon Gold, or Russet)

• ½ tsp baking soda (secret for crispiness!)

• 4–5 tbsp duck fat, goose fat, or olive oil

• 1 tsp salt (plus more to finish)

• ½ tsp black pepper

• 1 tsp garlic powder (optional)

• 1 tsp fresh rosemary or thyme, chopped (optional)

🔥 Instructions

1️⃣ Parboil (Key Step!)

1. Peel potatoes and cut into large chunks.

2. Add to cold salted water + ½ tsp baking soda.

3. Bring to a boil and cook 8–10 minutes until edges are soft.

4. Drain well and let steam dry for 2 minutes.

2️⃣ Rough Them Up

• Shake potatoes in the pot until edges are fluffy and roughed up
  (This creates maximum crunch later)

3️⃣ Heat the Fat

1. Preheat oven to 220°C / 425°F.

2. Add fat/oil to a roasting tray and heat in oven for 5–7 minutes until sizzling hot.

4️⃣ Roast

1. Carefully add potatoes to hot fat.

2. Turn to coat, sprinkle with salt, pepper, garlic powder.

3. Roast 25 minutes, flip, then roast another 20–30 minutes until deep golden and crisp.

5️⃣ Finish

• Add herbs in the last 10 minutes.

• Sprinkle with flaky salt and serve immediately.

😍 Pro Tips

• Don’t overcrowd the tray—space = crispiness

• Use metal trays, not glass

• Turn only once for best crunch

❓ Q&A

Q: Why use baking soda?

A: It raises pH, breaking down potato surfaces so they crisp beautifully.

Q: Can I make these in an air fryer?

A: Yes!

• Cook at 200°C / 390°F for 18–22 minutes, shaking halfway.

Q: What potatoes are best?

A: Floury varieties = fluffiest inside, crispiest outside.

Q: Can I prepare ahead?

A: Parboil and rough up earlier; roast fresh for best results.

Q: Why aren’t my potatoes crispy?

A:

• Tray wasn’t hot

• Too much moisture

• Overcrowding