There is nothing quite as satisfying as perfectly roasted potatoes crispy on the outside, soft and fluffy on the inside, and seasoned to perfection. This simple yet foolproof method will help you achieve the ultimate roast potatoes every single time. Whether you are serving them alongside a Sunday roast, holiday dinner, or just making them as a comforting side dish, this recipe guarantees golden, crunchy potatoes that will disappear from the plate in no time.

The beauty of roast potatoes lies in their simplicity. With just a handful of ingredients potatoes, olive oil, a dusting of flour, and a sprinkle of sea salt—you can create something extraordinary. The key to success is not just the ingredients but also the method. By parboiling the potatoes briefly, then shaking them up to roughen the edges, you create the perfect surface for crispiness. A light coat of flour enhances this effect, making the potatoes turn extra crunchy once roasted. Preheating both the oven and the roasting pan is another essential step—it allows the potatoes to sizzle as soon as they hit the hot oil, giving them that irresistible golden crust.

This recipe works with most potato varieties, though floury ones like Maris Piper, King Edward, or Russets are especially good because they have a fluffy texture inside. Cutting them into quarters or eighths, depending on size, ensures even cooking. Once boiled and fluffed, tossing them in a preheated tray with olive oil (or even better, goose or duck fat for a richer flavor) creates magic in the oven. Turning the potatoes every 15 minutes ensures all sides are evenly browned and crispy.

Another wonderful thing about roast potatoes is their versatility. They pair beautifully with roasted meats like chicken, beef, or lamb, but they are also fantastic with vegetarian mains, hearty stews, or even as a snack with dipping sauces. A sprinkle of fresh herbs like rosemary, thyme, or parsley at the end can add fragrance and flavor, though this step is completely optional.

Tips & Tricks for the Best Roast Potatoes

• Use hot oil or fat: Always preheat your roasting pan with the oil before adding potatoes. This ensures immediate crisping.
• Shake the potatoes after boiling: Rough edges help them absorb more oil and crisp up beautifully.
• Choose the right pan: A heavy roasting tray (preferably cast iron) retains heat better and gives a gorgeous golden finish.
• Avoid overcrowding: Potatoes should sit in a single layer without overlapping so they roast instead of steaming.
• Make ahead: You can peel and cut your potatoes a day in advance. Store them submerged in water in the fridge, then drain and dry before cooking.
• Reheating leftovers: While they’re best fresh, you can reheat them in the oven to bring back some crispiness.

If you’ve struggled before with soggy, uneven, or pale roast potatoes, this recipe will change everything. Following these steps, you’ll end up with potatoes that are crunchy, golden, and irresistible every single time. Serve them at your next gathering, and watch how quickly they disappear from the serving dish.

The BEST Roast Potatoes

0.0 from 0 votes

Servings

6

servings

Total time

55

minutes

Perfectly golden roast potatoes with a crunchy outside and fluffy inside. Simple, flavorful, and ideal for any meal.

Ingredients

• 1.2 kg (2 lb 10 oz) potatoes (white or any variety)

• ½ cup (125 ml) olive oil (or duck/goose fat for extra flavor)

• 2 tsp plain (all-purpose) flour

• 1 tsp sea salt flakes, plus more for serving

Directions

• Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced. Place roasting pan inside to heat.
• Peel potatoes and cut into quarters (large ones into eighths).
• Add to a pot, cover with water, and bring to boil. Simmer for 2 minutes.
• Drain, then shake in colander to roughen edges. Sprinkle with flour and toss.
• Carefully transfer potatoes to hot roasting pan with oil. Coat evenly and season with salt.
• Roast 15 minutes, turn, then roast again. Repeat until crisp and golden (about 45 minutes total).
• Sprinkle with extra salt and serve hot.

Notes

• For extra flavor, swap olive oil with goose or duck fat.
• A heavy pan helps potatoes brown evenly.
• Leftovers keep up to 3 days—reheat in the oven for best results.

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