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The best roast potatoes recipe! Soft, fluffy on the inside and crispy on the outside makes this the perfect roast potatoes for your Sunday roast dinner, thanksgiving, Christmas holiday, for any occasion and any time of the year!
Let me show you how to make crispy roast potatoes with this detailed step by step guide plus tips.
Roast potatoes are tasty, easy to make, and make a great side dish. It’s a popular staple and no Sunday dinner, thanksgiving, or Christmas holiday is complete without it. I’ve shared my instant pot roast potatoes recipe, now it’s time to share the non-pressure cooker version.
We love good roasties and nothing is as disappointing as when they are not fluffy and crispy. This recipe will give you crunchy roast potatoes with a golden finish. We like serving with baked chicken legs, gravy, and sauteed vegetables.
This easy roast potatoes recipe makes use of just 3 main ingredients with the option of adding extra ingredients to flavor to suit your personal taste and preference.
It is vegan and vegetarian but you can substitute olive oil for duck fat.
Best Roast Potatoes Recipe
Now let’s talk about the best roast potatoes recipe! This recipe if followed step by step will produce the perfect roasties.
It is simple, straightforward, and foolproof. This recipe has never failed in the many years I’ve used it.
It produces a crispy exterior and soft, moist inside. A delicious side dish that is a favorite of my kids.
All you need to achieve these perfect roast potatoes are simple ingredients. Yes! few simple ingredients for this goodness!
Ingredients for Roast Potatoes
The detailed ingredient list and directions are in the printable recipe card at the bottom of this post.
Potatoes– You can use Russet potatoes, Yukon gold, King Edward, Maris piper, or others. Check notes below for details on the best to use.
Salt
Olive oil- You can substitute for duck fat. You can also use other types of oil like canola oil, vegetable, or sunflower oil.
Flour – Plain flour (All purpose) or self-raising flour. Use whichever you have available.
Semolina flour or cornflour – Optional. For crunchiness.
Paprika– Optional
Black pepper – Optional
What are the best potatoes for roasting
Floury potatoes are the best for roasting. In the UK, King Edwards potatoes and Maris piper are my favorites.
In the US, Russet potatoes or Yukon gold are the top choices. Russet are crisper than Yukon gold.
In Australia, the best varieties for roasting are Dutch cream, Coliban, or Desiree.
Whichever part of the world you are, you can achieve this dish. Because of the level of starch, the crispness of your potatoes may vary but they will still be crisp, flavorful and an excellent side dish to grace your table and celebration meal.
Should I boil potatoes before roasting?
Yes, this recipe parboils the potatoes first. By boiling, it reduces the roasting time and ensures the inside of the potato is soft and fluffy while the outside is crisp.
How to make Roast Potatoes
Let me show you how to make perfect roast potatoes that are crispy on the outside and fluffy on the inside.
Peel potatoes and cut up in chunks of about 1.5 – 2 inches each. Rinse potatoes and add to a pot.
Add enough cold water to just barely cover the potatoes and add salt to it. Bring to boil and cook till the edges are softened. This takes about 8 minutes.
When the potatoes are cooked, drain the water in a colander and leave to rest for 1 minute before adding flour and paprika. Give the colander shake to roughen up the potatoes.
Pour oil in roasting tray and heat in the oven at a temperature of 200C/400F for 5 minutes. When the oil is heated, bring out the tray and spread the potatoes in it. Brush top with oil.
Roast in the oven at a temperature of 200C/400F for 35-40 minutes or till they are golden brown and crisp. Turn at least once to ensure all sides are browned and crispy.
Serve and enjoy.
What to Serve with
Serve with meat like beef tips and gravy,
whole roasted chicken, orange chicken, turkey, steamed fish.
Roasted veggies, steamed carrots, parsnip, asparagus, brussel sprouts.
How to Store
To store leftover roast potatoes, leave to cool completely, put in an airtight container or freezer bag, and store in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat in the oven: Preheat oven to 200C/400Fdegrees. Place on a baking sheet and cover with aluminum foil, re-roast for 12 minutes, or until warm.
To reheat in the microwave: Avoid reheating in the microwave to avoid it getting soggy or drying out.
Tips for making the Best roast potatoes
- Boil potatoes before roasting for a fluffy, crispy result.
- To check if the potatoes are parboiled, Insert a fork to check.
- Add cornmeal or semolina for extra crispy roast potatoes.
- Make sure to give them a good scuff in the colander.
- Make sure the potatoes are in a single layer and not on top of each other when roasting.
- Use good quality oil of duck fat.
Tools You’ll need
Pot
Colander
Oven tray
FAQ
What kind of potatoes are best for roasting?
Although all potatoes can be roasted, the final texture is dependent on the type of potatoes used. Floury potatoes are the best for roasting.
For the US, Russets potatoes will produce the best crispiest, golden brown roast. Yukon Gold yield flavorful less crisp roast potatoes and red potatoes will yield the least crisp dark-colored roasties.
For the UK, King Edward and Mary piper will produce fluffy inside and crisp. You can also use baking potatoes but they will be less fluffy on the inside.
Can you cut potatoes ahead of time for roasting?
Yes, you can! You can cut 24 hours before roasting. Peel potatoes, cut into the desired shape, keep completely in cold water, and refrigerate. Use cut potatoes within 24 hours.
Should I boil potatoes before roasting?
By boiling for some time before roasting, it makes it fluffy and crispy.
What is the best oil for roasting potatoes?
Personally, I use Olive oil or Ghee but this can be adapted to fit your personal taste or diet restrictions. You can use olive oil, canola oil, grapeseed oil, or duck fat.
What is the healthiest oil to roast with?
Extra virgin olive oil, canola oil, and olive oil are healthy oil to roast with for a crisp finish and golden brown look.
Why are my roast potatoes not crispy?
To achieve crispy roasted potatoes, it is important to cut potatoes into the right size. Do not cook the potatoes all the way through. Boil just enough to soften a bit and give it a good scuff in the colander! The roughened edges created in the colander will give a crisp finish.
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Best Roast Potatoes Recipe
Equipment
- Oven
- Colander
- Oven tray
Ingredients
- 1 kg Potatoes King Edwards, Maris piper, Russet, Yukon gold, or any other.
- 1/4 cup Olive oil or duck fat
- Salt to taste
- 2 tablespoon Flour
- 1 teaspoon Paprika optional
- 1 tablespoon Corn meal or Semolina flour optional
- Black pepper optional (to taste)
Instructions
- Peel potatoes and cut up in chunks of about 1.5 – 2 inches each. Rinse potatoes and add to a pot.
- Add enough cold water to just barely cover the potatoes and add salt to it. Bring to boil and cook till the edges are softened. This takes about 8 minutes.
- When the potatoes are cooked, drain the water in a colander and leave to rest for 1 minute before adding flour and paprika. Give the colander shake to roughen up the potatoes.
- Pour oil in roasting tray and heat in the oven at a temperature of 200C/400Fdegrees for 5 minutes. When the oil is heated, bring out the tray and spread the potatoes in it. Brush top with oil.
- Roast potatoes in the oven at a temperature of 200C/400F for 35-40 minutes or till they are golden brown and crisp. Turn at least once to ensure all sides are browned and crispy.
- Serve and enjoy. You can spice up by adding black pepper.
Recipe Notes
- Boil potatoes before roasting for a fluffy, crispy result.
- To check if the potatoes are parboiled, Insert a fork to check if potatoes are cooked.
- Add cornflour or semolina for extra crispy roast potatoes.
- Make sure to give the potatoes a good scuff in the colander.
- Use a fork to create crooks in the potatoes for extra crispy
- Make sure the roast potatoes are in a single layer and not on top of each other when roasting.
- Use good quality oil or duck fat.
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