crispy roast potatoes

Learn how to make perfect Roast potatoes with this foolproof recipe for roast potatoes that come out perfect every time!

Crispy Roasted Potatoes

lbs Potatoes

olive oil

Salt and pepper

Thyme

Preheat the oven to 200ºC/400ºF.

Peel the potatoes, cutting any larger ones so they’re uniformly sized.  I cut mine to be a little smaller than a ping-pong ball.

Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes well (about 2 inches higher than the potatoes) pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.

Once dry, gently shake the strainer to rough up.

Add the potatoes into a large bowl.  Add the oil, salt an pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.

Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.

Transfer to a plate lined with paper towels to drain off any excess oil and serve.

https://embed.mediavine.com/videos/xglk9ttfc6sdplvd9uvc

This recipe for Perfect Crispy Roast Potatoes makes oven roasted herb potatoes with a crisp exterior, and a delectable soft, fluffy center.

Perfect Crispy Roast Potatoes

Goose fat, vegetable oil and polenta - the secrets to the perfect roast potatoes every time

Right-every-time roasties

2kg King Edward potato

tbsp plain flour

polenta flour

tbsp goose fat

vegetable oil

Cut the potatoes into quarters, or eighths if really large – you want to end up with even-size 5cm pieces. Put the potatoes in a large pan of salted water and boil for 5 mins, just until the outside of the potato starts to soften. To check, try scraping a potato with a fork – it should be easy to make a mark but you shouldn’t be able to slide it into the flesh. Drain really well.

Return to the pan and scatter over the flour and polenta (if using) and a little salt. Place a lid on top of the pan and give it a couple of good shakes, coating the potatoes in the flour and polenta and lightly crushing the sides.

Heat oven to 190C/170C fan/gas 5. Place the goose fat and oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once, then increase the heat to 220C/200C fan/gas 7. Cook for 20 mins more or until crisp all over. Sprinkle with a little more salt, then serve.

Don&#039;t eat boring old potatoes, try these Crispy Roasted Asian Potatoes - parboiled in a Master Stock, the perfect side dish. Flavored right through every bite, including Air Fryer instructions. Not your ordinary potato recipe!

Crispy Asian Potatoes

lbs / 1 ½ kg potatoes (peeled and

water

star anise

Kicap Manis - (thick sweet soy plus a bit extra)

Shaoxing Wine (Chinese Cooking Wine)

Char Sui Sauce (if no Char Sui, then use 1/4 cup Hoisin instead)

ginger

cinnamon

cardamom pods (crushed)

garlic

To make the Master Stock, put all the ingredients into a large pot, except the potatoes and oil, and bring to a boil.

Peel the potatoes and cut into halves or quarters, and put into the Master Stock. Cook the potatoes for about 15 minutes, until you can easily pierce the potatoes (without them falling apart).

Using a wire scoop, remove the potatoes from the Master stock and allow to cool. Reserve the stock for other uses.

Preheat oven to 180°C/160°C.

Place the potatoes on a baking sheet, in a single layer. Drizzle a generous amount of oil, using your hands, mix together so the potatoes are coated in oil. (You could do this in a separate bowl, but then you have extra dishes to wash)...

Roast the potatoes for 30 minutes, or until they are golden and crispy. Serve with roast chicken or roast duck. Garnish with thinly sliced green onions.

Traditional Oven Roasting Instructions

Preheat Air Fryer to 200°C/400°F

Place the potatoes, one or two layers deep maximum in the air fryer.

Air Fry for about 10 minutes. At around 6 minutes of cooking, toss the potatoes so they turn over to ensure they are crispy all over. Cook until they are crispy. Garnish with thinly sliced green onions.

Air Fryer Instructions

Extra Crispy Oven Roasted Potatoes - crispy and crunchy baked potatoes, glass-like on the outside but fluffy in the middle.

Extra Crispy Potatoes

kg potatoes (2 lbs) (approx 8 see notes)

rosemary ((optional))

salt

tsp baking soda / bicarbonate of soda (see notes)

Preheat oven to 210c/410f.

Bring a large pot of water to boil, then add bicarb soda - it will fizz a little.

While the water is coming to the boil, peel your potatoes.

Carefully add the potatoes, and boil for 20 mins or until very soft. 

When the potatoes have about 10 minutes to go, pour the oil into a metal roasting tin, and place in the oven to heat.

When potatoes are soft, drain well then return to the pot. Give them a mix around in the pot to rough them up, if they break apart a bit that's fine too.

Carefully add potatoes to now-heated oil, and turn well to coat them completely.

Bake for 1 - 1 1/4 hours, tossing again about every 15 mins (add rosemary and garlic cloves with approx 15 - 30 minutes to go if using).&nbsp;

Discard rosemary and garlic, add salt to taste and serve immediately.

These Goose Fat Roast Potatoes are seriously crunchy on the outside &amp; light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes!

Goose Fat Roast Potatoes

2lbs / 1kg Baking Potatoes, ((see notes))

Flour

Garlic, (cloves separated with skins left on)

Fresh Rosemary

fine/table Salt, (as needed)

Flaky Sea Salt, (to serve (or sub table salt

Peel the potatoes, then dice them into large even-sized chunks. For reference, I consider a 9oz/250g potato to be a medium/large potato, of which I quarter. For smaller potatoes consider slicing them into 2 or 3 (they will shrink down somewhat as they cook). Preheat oven to 410F/210C.

Place the potatoes in a pot and fill with cold water until just about covered. Add in 2 tsp salt and bring to a full rolling boil. Once boiling, cook the potatoes for 6-8mins, or until they are just about knife tender, but not so much that they begin breaking apart. The edges should start to rough.

Drain in a colander (do not rinse) and give them a shake to rough the edges. Allow them to steam dry for 8-10mins. The more they steam = the more moisture is leaving the potatoes = the fluffier they&#39;ll be. During this time, spread the goose fat in a large baking dish and place it in the oven. The fat should comfortably cover the base of the dish.

Mix 1 heaped tsp (not tbsp!) flour with 1/2 tsp salt in a small pot to one side. Sprinkle over the potatoes, shaking a little more to ensure they’re evenly coated. Leave for a further 2mins to allow the flour to &#39;glue&#39; to the potato and form a crust.

When the goose fat is smoking hot (literally) very carefully add the potatoes to the dish, ensuring they’re evenly spaced out. Add garlic and rosemary and stir to coat everything in the fat. Work quickly so the fat stays hot, just be careful of the fat spitting out the pan.

Place in the oven for a total of 50-60mins or until deep golden and visibly crispy. Take out and flip/re-coat in fat 2-3 times throughout to ensure an even coverage. Ovens will run slightly differently, so just be vigilant. It&#39;s unlikely they&#39;ll be done before 50mins, but don&#39;t be afraid to run over the hour until they&#39;re ultra-crisp.

Serve with a sprinkle of sea salt to draw out the final bit of moisture, just for extra crispiness.

https://www.youtube.com/watch?v=ua3RI8cpXRs

These Goose Fat Roast Potatoes are seriously crunchy on the outside & light and fluffy on the inside. Follow these foolproof tips for perfect roast potatoes! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/goose-fat-roast-potatoes/

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With a crunchy, crispy shell and a creamy, buttery interior, these crispy roasted potatoes have the best of both worlds! Optionally brush on fresh rosemary oil for even more flavor!

Ultimate Crispy Roasted Potatoes

½ pounds (1.1 kg) medium-sized Yukon Gold potatoes ((see Note 1))

(12 oz / 340 grams) Russet potato

Diamond Crystal kosher salt ((see Note 2))

black pepper

(6 grams) fresh rosemary,

Bring 2 quarts (2L) of water to a boil in a large saucepan or Dutch oven.

Preheat the oven to 450ºF and arrange a rack in the bottom of the oven.

While the water comes to a boil, prep the potatoes:Peel all the potatoes, including the Russet. Rinse the potatoes.Cut the Yukon Gold potatoes crosswise, then again lengthwise so you have quarters. They should be about 1 ½” pieces, no larger than 2&quot; (4 to 5 cm) (see Note 1).For the Russet, slice lengthwise into quarters, then slice crosswise as thinly as you can.

Once the water is boiling, add 2 tablespoons (20g) kosher salt and the potatoes. Cover to quickly bring back a boil, then uncover and reduce the heat to maintain a gentle simmer. Simmer uncovered for about 8 minutes, or until the centers of the Yukon Golds have softened and they offer a little resistance when pierced with a knife (Russets should be very soft and almost falling apart).

While the potatoes simmer, transfer a medium roasting pan (11”x15” or 12”x16” or 30x40 cm) to the bottom rack of the oven. Preheat the pan for 10 to 15 minutes. If you don’t have a roasting pan, use a rimmed sheet pan.

When the potatoes are done cooking, drain them. Return them to their hot pan to dry out for a few minutes.

Transfer all the potatoes to a large bowl. Toss the potatoes vigorously for about 1 minute, or until a starchy coating starts to form on them, taking special care to mash up any Russet pieces with a fork.Pour in the olive oil, 1 ¾ teaspoons kosher salt, and a generous amount of black pepper. Use a silicone spatula to toss repeatedly until the starchy coating is even thicker, almost like mashed potatoes.

Using oven mitts, remove the hot pan from the oven. Carefully add the potatoes into the pan (for the best texture, add the potatoes one by one to the pan). Use a small spatula to spread any excess mashed potato in the bowl onto the potatoes, trying to not let it fall onto the pan. Spread the potatoes out in a single layer with minimal touching.

Roast for 20 minutes, then remove the pan. Use tongs to flip the potatoes. Roast for another 20 minutes, or until potatoes are nicely golden brown.Optional if using rosemary: While the potatoes roast, add the finely chopped rosemary to a small bowl and add just enough olive oil to make a thick, spoonable paste, ~ 1 scant tablespoon.

After the 40 minutes, flip the potatoes again.If not using rosemary: return the potatoes to the oven and roast for 7 minutes, or until potatoes are deeply golden brown and crisp.If using rosemary: Scootch the potatoes close to one another and spoon the rosemary paste on top of them. Use a small spatula or spoon to spread out the rosemary as best you can. Spread out again. Roast for 7 minutes, or until potatoes are deeply golden brown and crispy.

Remove from the oven, allow to cool for a few minutes, then enjoy. Taste, adding a pinch of fine sea salt as desired.

I love Crispy Baked Potatoes.. I've done them before they were Delish !!!

I made them christmas day using duck fat and they were superb. I highly recommend this receipe

I think my reaction after taking a bite out of these potatoes says it all: "holy f***!" I've made crispy roasted potatoes before, using these steps (parboiling, seasoning with oil, roasting in the oven, flipping etc) but Nisha's precise instructions really made a difference: the amount of salt, oil, the exact timing. It all contributed to the incredible result: crispy skin with buttery interior. And the rosemary addition shouldn't be skipped IMO, because it brings that contrasting element that makes the recipe unique. I'll be making these again for sure!

These were the best potatoes I have ever made! My husband jokingly said he won't be eating anything else ever again. It's also an easy recipe despite having a few steps. I loved the rosemary and also plan to play around with other types of seaosning.

Wonderfully crispy and crunchy! Loved by all at my family's Thanksgiving.

My first attempt did not go as well as I had hoped, which is a first for one of your recipes.  We have made many others that have turned out so well! We recently moved and are still becoming accustomed to our stove top that is propane. It seems to cook very hot compared to natural gas we had for years. I simmered on the lowest setting for 8 minutes and after draining, drying and gently tossing, we had mostly mashed potatoes. Next time I'll simmer for 5 minutes and check them. The recipe is also much saltier than we are used to as we sparingly use salt, so I'll reduce that next time.  Overall, I believe in the science and your skills here and will make these again with better results.

Such a hit for Thanksgiving! My spectacularly picky mother-in-law even loved these, so that was a personal win for me. Can't wait to make them for Christmas!

I did a test run of these before tomorrow (thanksgiving) and I was so happy with how they came out. My father-in-law is picky and hard to please but I know these will impress him. Thank you!

Top 6 crispy roast potatoes recipes from across the web

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Crispy Roasted Potatoes

Right-every-time roasties

Crispy Asian Potatoes

Extra Crispy Potatoes

Goose Fat Roast Potatoes

Ultimate Crispy Roasted Potatoes

Top 6 crispy roast potatoes recipes from across the web

The most viewed crispy roast potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Roasted Potatoes

Right-every-time roasties

Crispy Asian Potatoes

Extra Crispy Potatoes

Goose Fat Roast Potatoes

Ultimate Crispy Roasted Potatoes

The most viewed crispy roast potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine