Crispy roast potatoes are incredibly versatile and can be paired with a variety of dishes. Picture your plate piled high with golden, crunchy potatoes alongside juicy roast chicken. It’s a classic combo. 

Alternatively, imagine them nestled next to a vibrant roasted vegetable medley, enhancing the colors and flavors of your meal. If seafood is your preference, consider serving crispy roast potatoes alongside grilled salmon or a rich, buttery filet. 

And let’s not forget the lovely contrast they add next to a fresh garden salad, offering a wonderful textural balance.

Now that we’ve set the stage for these glorious spuds, let’s dive into the delicious world of crispy roast potatoes!

You’ll Also Like These Recipes

• Vegan Stuffed Mushrooms
• Traditional Greek Salad
• Rosemary Honey Butter Roasted Carrots 

There’s nothing quite like the moment when you pull a tray of crispy roast potatoes from the oven. The golden facade glistens, promising a crunch with each bite. 

I remember experimenting with potatoes on lazy Sunday afternoons, the warm aroma wafting through my kitchen as I tried different herbs and spices. 

Over the years, I’ve honed this technique into something scrumptious. It’s time to share my secrets, as everyone deserves to experience potato perfection.

What are Crispy Roast Potatoes?

Crispy roast potatoes are roasted spuds that achieve that coveted crunch on the outside while the inside remains soft and fluffy. 

This delicate balance is a hallmark of a successful roast potato recipe. Commonly made with varieties like russet or Yukon Gold, they soak up flavors beautifully and respond excellently to various cooking techniques. 

Let’s not forget the impact of a little baking soda in the cooking process, which can help achieve a remarkable crispiness.

Why This Recipe Works

This recipe relies on a few simple principles that will lead to perfect roast potatoes.

First, the right potato variety matters. High-starch potatoes create that fluffy center, while the skin crisps beautifully. Secondly, using high-quality fat enhances flavor and improves the crunch. 

And let’s not overlook the science behind the baking soda; it raises the pH level of the water, allowing the potatoes to break down and form more surface area to crisp up. The result? A satisfying roast potato you won’t forget.

What You’ll Need to Make This Dish

• 4 pounds of peeled russet or Yukon Gold potatoes, chopped into quarters, sixths, or eighths depending on size
• 5 tablespoons of high-quality extra virgin olive oil or your choice of rendered duck, goose, or beef fat
• ½ teaspoon baking soda
• 3 medium garlic cloves, finely chopped or crushed
• 1 teaspoon smoked paprika
• A small handful of fresh rosemary leaves, finely minced
• 1 tablespoon finely grated Parmesan cheese
• Freshly ground black pepper to taste
• Kosher-style coarse salt

How to Make Crispy Roast Potatoes

Step 1: Prepare the Potatoes

Start by peeling your potatoes. I usually opt for russet or Yukon Gold because they offer the ideal texture. Cut them into even-sized pieces—larger chunks yield a fluffier inside, while smaller pieces can crisp up faster. Keep it consistent for even cooking.

Step 2: Parboil the Potatoes

Next, place your potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and the baking soda. Heat on high until boiling, then reduce to a simmer. 

Let them simmer for about 10 minutes, or until they start to soften and break up slightly at the edges. This step is essential as it prepares the potatoes for roasting and helps achieve that ultimate crisp.

Step 3: Drain and Steam Dry

Once the potatoes are tender, drain them in a colander. After draining, let them sit for a few moments, allowing the steam to escape. This step ensures they won’t be soggy when they hit the hot oven.

Step 4: Roughing Up the Edges

Now, here’s a trick I’ve learned from years of potato research: shake the colander gently to roughen up the edges of the potatoes. This creates a fluffy surface that will brown beautifully in the oven.

Step 5: Preheat the Oven and Prepare the Fat

Preheat your oven to 425°F (220°C). In a roasting pan, add the olive oil or rendered fat, and place it in the oven to heat. You’ll want it sizzling hot when you add the potatoes.

Step 6: Season and Add the Potatoes

Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan, ensuring they’re evenly spaced. Sprinkle with salt, paprika, and garlic. Toss them gently to combine.

Step 7: Roast to Perfection

Return the potatoes to the oven. Roast for about 30-40 minutes, turning them halfway through. You’re looking for a deep golden color on the outside with that delightful crunch.

Step 8: Final Seasoning

When they’re beautifully crisp, remove the potatoes from the oven and sprinkle with fresh rosemary, Parmesan, and freshly ground black pepper. Toss to mix everything together while they’re still hot. Serve immediately for the best experience!

Tips for Perfect Crunch

• Choose the Right Potato: Using russets or Yukon Golds ensures optimal fluff.
  
• Don’t Skip Parboiling: This step is crucial for that fluffy inside.
  
• Let Them Steam: It’s important to dry the potatoes thoroughly after boiling.
  
• Use Hot Fat: Ensuring your fat is sizzling can make a world of difference.
  
• Avoid Crowd: Spread the potatoes out for even cooking. Overcrowding leads to steaming, not roasting.
  

How to Store Leftovers

Crispy roast potatoes can be stored in an airtight container in the fridge for up to three days. Reheat them in an oven to regain their crispness. Avoid microwaving as they will become soggy.

Nutrition Information

Crispy roast potatoes nutrition facts

Serving Suggestions for Crispy Roast Potatoes

• As a Side to Roast Chicken: There’s nothing more classic than crispy potatoes alongside a juicy roast chicken. The richness of the meat complements the crunch of the potatoes perfectly.
  
• With a Vegetable Medley: Pair these potatoes with a colorful mix of roasted vegetables. Think bell peppers, carrots, and zucchini. The flavors play together wonderfully.
  
• Next to Grilled Salmon: The light, flaky texture of the fish contrasts beautifully with the crispy potatoes. Add a squeeze of lemon, and you’ve got a meal that’s absolutely delightful.
  
• As Part of a Salad: Toss crispy roast potatoes into a fresh salad for an added crunch. Combine with greens, cherry tomatoes, and a zesty dressing for a unique twist.
  

Alternatives for Ingredients

• Potatoes: If russet or Yukon Gold isn’t available, try red potatoes. They can still yield tasty results, though they may not be as fluffy.
  
• Olive Oil: If you’re out of olive oil, consider avocado oil or sunflower oil as alternatives. Both provide excellent flavor and high smoke points.
  
• Baking Soda: If you’re in a pinch, you can omit baking soda, but it may affect crispiness. You can also use a bit of cornstarch for a crunchier texture.
  
• Parmesan Cheese: If you don’t have Parmesan, Pecorino Romano makes a great substitute. It offers a similar flavor profile with a bit more bite.
  

Pamela Dunlap

Crispy Roast Potatoes Recipe

Crispy roast potatoes are incredibly versatile and can be paired with a variety of dishes. Picture your plate piled high with golden, crunchy potatoes alongside juicy roast chicken. It's a classic combo.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 7

Course: Side Dish

Cuisine: British

Calories: 263

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 pounds of peeled russet or Yukon Gold potatoes chopped into quarters, sixths, or eighths depending on size
• 5 tablespoons of high-quality extra virgin olive oil or your choice of rendered duck goose, or beef fat
• ½ teaspoon baking soda
• 3 medium garlic cloves finely chopped or crushed
• 1 teaspoon smoked paprika
• A small handful of fresh rosemary leaves finely minced
• 1 tablespoon finely grated Parmesan cheese
• Freshly ground black pepper to taste
• Kosher-style coarse salt

Equipment

• Oven

Method

 

Step 1: Prepare the Potatoes

1. Start by peeling your potatoes. I usually opt for russet or Yukon Gold because they offer the ideal texture. Cut them into even-sized pieces—larger chunks yield a fluffier inside, while smaller pieces can crisp up faster. Keep it consistent for even cooking.

Step 2: Parboil the Potatoes

1. Next, place your potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and the baking soda. Heat on high until boiling, then reduce to a simmer.
2. Let them simmer for about 10 minutes, or until they start to soften and break up slightly at the edges. This step is essential as it prepares the potatoes for roasting and helps achieve that ultimate crisp.

Step 3: Drain and Steam Dry

1. Once the potatoes are tender, drain them in a colander. After draining, let them sit for a few moments, allowing the steam to escape. This step ensures they won’t be soggy when they hit the hot oven.

Step 4: Roughing Up the Edges

1. Now, here’s a trick I’ve learned from years of potato research: shake the colander gently to roughen up the edges of the potatoes. This creates a fluffy surface that will brown beautifully in the oven.

Step 5: Preheat the Oven and Prepare the Fat

1. Preheat your oven to 425°F (220°C). In a roasting pan, add the olive oil or rendered fat, and place it in the oven to heat. You’ll want it sizzling hot when you add the potatoes.

Step 6: Season and Add the Potatoes

1. Carefully remove the hot roasting pan from the oven. Add the potatoes to the pan, ensuring they’re evenly spaced. Sprinkle with salt, paprika, and garlic. Toss them gently to combine.

Step 7: Roast to Perfection

1. Return the potatoes to the oven. Roast for about 30-40 minutes, turning them halfway through. You’re looking for a deep golden color on the outside with that delightful crunch.

Step 8: Final Seasoning

1. When they’re beautifully crisp, remove the potatoes from the oven and sprinkle with fresh rosemary, Parmesan, and freshly ground black pepper. Toss to mix everything together while they’re still hot. Serve immediately for the best experience!

Nutrition

Calories: 263kcalCarbohydrates: 56gProtein: 8gFat: 1.8gSaturated Fat: 0.8gCholesterol: 5mgSodium: 104mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

• Choose the Right Potato: Using russets or Yukon Golds ensures optimal fluff.
• Don’t Skip Parboiling: This step is crucial for that fluffy inside.
• Let Them Steam: It’s important to dry the potatoes thoroughly after boiling.
• Use Hot Fat: Ensuring your fat is sizzling can make a world of difference.
  
• Avoid Crowd: Spread the potatoes out for even cooking. Overcrowding leads to steaming, not roasting.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Crispy roast potatoes are a delightful dish that deserves a spot at any dinner table. With the right techniques and a few simple ingredients, you can transform humble potatoes into a crowd favorite. 

Whether you enjoy them with crispy roast chicken or a fresh salad, these perfectly roasted spuds offer a wonderful blend of texture and flavor. 

So, the next time you’re looking for the perfect side dish, look no further. Give these crispy roast potatoes a try, and I promise you won’t be disappointed!

You’ll Also Like These Latest Post

• Delicious Vegetable Terrine Recipe
• Vegan Samosas
• Vegetarian Cobb Salad Recipe