Homemade Roast Potatoes (Printable)
Golden roast potatoes with crispy exterior and fluffy interior, perfect for any meal
# What You'll Need:
→ Potatoes
01 - 3.3 lbs floury potatoes, peeled and cut into chunks
→ For Boiling
02 - 1 tbsp salt
03 - Cold water to cover potatoes
→ For Roasting
04 - 5 tbsp vegetable oil, duck fat, or goose fat
05 - 1 tsp sea salt flakes
06 - 1/2 tsp freshly ground black pepper
07 - 2 cloves garlic, crushed
08 - 2 sprigs fresh rosemary or thyme
# How To Make It:
01 - Preheat oven to 430°F and place a large roasting tray inside to heat up.
02 - Place peeled and cut potatoes in a large saucepan. Cover with cold water and add 1 tbsp salt.
03 - Bring to a boil, then simmer for 8-10 minutes until edges begin to soften but potatoes are not cooked through.
04 - Drain potatoes well and let steam dry for 2 minutes. Return to pan and gently shake to roughen the edges.
05 - Carefully pour hot oil or fat into potatoes, tossing to coat evenly.
06 - Remove hot roasting tray from oven and carefully tip potatoes into it, spreading in single layer. Add garlic and herbs if using.
07 - Roast for 20 minutes, then turn potatoes. Roast for another 20-25 minutes, turning once more if needed, until golden brown and crispy.
08 - Season with sea salt flakes and black pepper. Serve immediately.
# Tips from dashanddishes:
01 -
- The contrast between shattering crisp exterior and cloud like interior is pure magic
- These potatoes have saved many family dinners when everything else went wrong
- Once you master the roughening technique you will feel like a kitchen wizard
02 -
- Cold water must cover the potatoes before boiling. Starting with hot water cooks unevenly.
- The roughening step creates the crispy exterior. Skipping this yields smooth soft potatoes.
- A hot roasting tray is the difference between good and great potatoes.
03 -
- Semolina flour tossed with the potatoes before roasting adds extra crunch
- Leftover roasted potatoes make an incredible hash the next morning with fried eggs