Description
Discover the secret to perfect homemade roast potatoes with a crispy golden-brown crust and a fluffy interior. This easy recipe transforms humble potatoes into a delightful side dish that will elevate any meal.
Ingredients
- Floury Potatoes (Maris Piper, King Edward, Russet, or Yukon Gold)
- Goose Fat or Duck Fat
- Beef Dripping
- Vegetable Oil or Sunflower Oil
- Coarse Sea Salt
- Freshly Ground Black Pepper
- Fresh Herbs (Rosemary and Thyme)
- Garlic (smashed, unpeeled cloves)
Instructions
- Step 1: Preparation – Peel and chop the floury potatoes into roughly even-sized pieces, about 1.5 to 2 inches (4-5 cm).
- Step 2: The Crucial Par-Boil – Place the chopped potatoes into a large saucepan and cover with cold, salted water. Bring to a rolling boil over high heat, then reduce and simmer gently for about 8-10 minutes until just tender but still firm.
- Step 3: Drain and Rough Up – Carefully drain the par-boiled potatoes in a colander. Return them to the empty hot saucepan, cover with the lid, and shake vigorously for about 30 seconds to rough up the edges.
- Step 4: Preheat the Oven and Fat – Preheat the oven to a high temperature (around 200°C or 390°F). Add your chosen fat to a large roasting tray and place it in the preheating oven for about 10-15 minutes until scorching hot.
- Step 5: Roast to Golden Perfection – Carefully remove the hot tray from the oven and gently add the rough-up, dried potatoes. Toss them to coat in the hot fat, then sprinkle with coarse sea salt, black pepper, and herbs or garlic. Roast for an initial 20-30 minutes, then flip and continue roasting for another 30-60 minutes until deeply golden brown and crispy.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: For ultimate crispiness, ensure the fat is very hot before adding the potatoes. Don't overcrowd the pan, and consider using goose fat or beef dripping for the best flavor.