Crispy Roast Potatoes

This crispy roast potato recipe delivers the ultimate contrast between a golden, crunchy crust and a tender, creamy interior. It is inspired by the British method of parboiling and roughing up the potatoes before roasting them to deep, crackly perfection. After years of holiday cooking, I’ve fine-tuned every step for foolproof results. Whether you're hosting a festive dinner or just craving comfort food, these potatoes are guaranteed to satisfy.

I started making these during my first Christmas away from home. I needed something special and comforting, and this recipe hit the mark. Now it’s a staple at every gathering.

Ingredients

• Russet or Yukon Gold potatoes: these crisp up best and give the ideal creamy texture inside
• Kosher salt: essential for seasoning the water and boosting flavor throughout
• Baking soda: creates an alkaline environment that breaks down surfaces for better crisping
• Extra virgin olive oil or rendered fat like duck or beef: adds richness and depth choose based on your favorite flavor
• Fresh rosemary: finely chopped to infuse the oil with earthy notes
• Garlic: minced to flavor the oil and finish the dish
• Freshly ground black pepper: adds subtle heat and aromatic lift
• Fresh parsley: for brightness and color at the end

Step-by-Step Instructions

Boil the Potatoes:

Heat two quarts of water in a large pot until boiling. Stir in two tablespoons kosher salt and the baking soda. Add the peeled and chunked potatoes and return to a boil. Reduce to a simmer and cook until just tender when pierced with a knife about ten minutes. This breaks down their surface to create a crispy coating later.

Infuse the Oil:

In a small saucepan combine your oil or fat with the chopped rosemary garlic and a few grinds of black pepper. Cook over medium heat for about three minutes until the garlic just turns golden. Immediately strain through a fine mesh sieve into a large bowl. Set the solids aside to be used later.

Dry and Rough Up the Potatoes:

Drain the potatoes and let them steam off any excess moisture for thirty seconds. Transfer them into the bowl with the strained oil. Toss aggressively to coat until a thick starchy paste clings to the outsides. This rough texture is what gets crispy in the oven.

Roast Undisturbed First:

Spread the coated potatoes onto a large rimmed baking sheet in a single layer. Roast at 450 degrees Fahrenheit or 400 degrees if using convection for twenty minutes without touching them. This allows the bottom to set and crisp.

Flip and Finish Roasting:

Use a thin metal spatula to gently lift and flip the potatoes. Return to the oven and roast for another thirty to forty minutes turning once or twice until deeply golden brown and crackly on all sides.

Add Final Touches and Serve:

Transfer hot potatoes to a large bowl. Toss with the reserved garlic and rosemary mixture and sprinkle in the minced parsley. Taste and adjust with more salt and pepper as needed. Serve right away while crisp and fragrant.

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Storage Tips

These potatoes are best fresh but leftovers can be stored in the fridge for up to three days. Reheat them in a hot oven at 425 degrees until crisp again about fifteen minutes. Avoid microwaving which makes them soft.

Ingredient Substitutions

If you cannot find russet or Yukon Golds opt for any starchy potato over waxy ones. Instead of rosemary try thyme or sage for a different aroma. No fresh garlic Use garlic powder in the infused oil but strain well to avoid burning.

Serving Suggestions

These pair beautifully with roast meats grilled vegetables or creamy sauces. Serve them with gravy at a holiday meal or alongside a steak with aioli. They also make a great base for a breakfast hash the next day.

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Cultural and Historical Context

British roast potatoes are iconic on Sunday roasts and holiday tables. The method dates back generations and every family has a twist. The technique of roughing up and roasting likely evolved as a thrifty way to stretch ingredients while maximizing flavor and texture.

Frequently Asked Questions About Recipes

→ What type of potato works best for crispy results?

Russet or Yukon Gold potatoes are ideal. Russets create the crispest crust, while Yukon Golds offer a creamy center with rich flavor.

→ Why add baking soda to the boiling water?

Baking soda raises the water’s alkalinity, helping the potato surfaces break down and form a starchy paste for a crispier crust during roasting.

→ Can I use olive oil instead of animal fat?

Yes. While duck, goose, or beef fat add depth, extra-virgin olive oil works well and adds a different layer of flavor.

→ How do I keep the garlic from burning?

Infuse the oil with garlic and herbs before roasting, then strain and reserve the solids. Toss them with the potatoes after roasting for best flavor.

→ How long should I roast the potatoes?

Roast for 20 minutes undisturbed, then flip and continue roasting for 30 to 40 minutes more, until deeply golden and crisp all over.

→ Why use large chunks instead of small pieces?

Larger chunks create better contrast between the crisp exterior and creamy interior, giving each bite more texture and flavor.