Description
Crispy, golden homemade roast potatoes cooked to perfection using traditional roasting methods. These potatoes are boiled until tender, shaken to roughen the edges for extra crispness, and then roasted in hot fat with optional garlic and herbs for a flavorful and satisfying side dish.
Ingredients
Scale
Potatoes
- 2.5 lbs starchy potatoes (Russet, Maris Piper, or Yukon Gold)
Fat and Seasoning
- 4 tablespoons vegetable oil, duck fat, or beef dripping
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Optional Additions
- 2 cloves garlic, smashed
- 1 tablespoon fresh rosemary or parsley, chopped
Instructions
- Prepare Potatoes: Peel and cut the potatoes into evenly sized chunks to ensure even cooking.
- Boil Potatoes: Place the chopped potatoes in a pot of cold salted water and bring to a boil. Then, reduce the heat and simmer for 7–10 minutes until the potatoes are just tender but not falling apart.
- Drain and Roughen: Drain the potatoes well and transfer them to a colander or bowl. Shake them gently to roughen the edges, which helps create a crispy texture when roasted.
- Preheat Oven and Fat: Preheat your oven to 425°F (220°C). Place the vegetable oil, duck fat, or beef dripping into a baking tray and heat in the oven for 5–7 minutes until very hot.
- Coat Potatoes in Hot Fat: Carefully add the potatoes to the hot fat in the baking tray and turn them to coat all sides evenly, allowing the rough edges to absorb the fat for crispiness.
- Roast Potatoes: Roast in the preheated oven for 45–50 minutes, turning them once halfway through cooking to ensure even browning and crispiness on all sides.
- Season and Serve: Once roasted to a golden crisp, season the potatoes with sea salt, freshly ground black pepper, and the optional smashed garlic and chopped rosemary or parsley before serving for added flavor.
Notes
- Choosing starchy potatoes such as Russet or Maris Piper provides the best texture for roasting.
- Roughening the edges after boiling is key to achieving extra crispiness.
- You can substitute vegetable oil with duck fat or beef dripping for richer flavor.
- Adding fresh herbs and garlic is optional but enhances the taste beautifully.
- Make sure the fat is hot before adding the potatoes to prevent sticking and promote crisping.
