CRISPY ROAST POTATOES
These crispy roast potatoes are golden, crunchy on the outside, and fluffy inside. Perfect for any meal, they’re seasoned simply and roasted to perfection—a classic side dish everyone loves.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes peeled and cut into chunks
- 3 tablespoons vegetable oil or duck fat for extra crispiness
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- 1 tablespoon chopped fresh parsley optional for garnish
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C). Place a baking tray inside to heat.
Boil the Potatoes:
- In a large pot, boil potatoes in salted water for 8–10 minutes until just tender. Drain and let steam dry for 2–3 minutes.
Rough the Edges:
- Shake the potatoes gently in the pot or colander to roughen the edges—this helps achieve a crisp exterior.
Season and Coat:
- In a large bowl, toss the potatoes with oil, salt, pepper, and garlic powder if using.
Roast:
- Carefully transfer potatoes to the hot baking tray. Spread out evenly and roast for 40–45 minutes, turning once halfway through, until golden and crispy.
Serve:
- Sprinkle with chopped parsley if desired and serve hot.
Notes
Make Ahead:
Parboil and shake the potatoes ahead of time. Store in the fridge for up to 1 day before roasting. Extra Crispy Tip:
Use duck fat or beef dripping instead of oil for an ultra-crispy texture and rich flavour. Serving Suggestions:
Serve with roast meats, grilled vegetables, or festive mains like turkey or ham. Allergy-Friendly Options:
Use avocado oil for a soy- and dairy-free alternative. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.
Parboil and shake the potatoes ahead of time. Store in the fridge for up to 1 day before roasting. Extra Crispy Tip:
Use duck fat or beef dripping instead of oil for an ultra-crispy texture and rich flavour. Serving Suggestions:
Serve with roast meats, grilled vegetables, or festive mains like turkey or ham. Allergy-Friendly Options:
Use avocado oil for a soy- and dairy-free alternative. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispiness.