The Best Crispy Roast Potatoes Recipe
The good old spud. I have to admit, the humble potato is one ingredient that is regularly used within my kitchen. Potato dauphinoise, creamy mashed potato, spicy sweet potato wedges and Hasselback potatoes are all favourites of mine, but there is no beating a large serving of roast potatoes.
For me, the perfect roast potato is golden and crispy on the outside, yet fluffy in the inside, served with a full Sunday lunch with plenty of gravy on the side (there’s nothing worse than a soggy roast potato).
If you’re struggling to get your roast potatoes crispy, then follow my easy recipe below for the best roast potatoes.
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Which potatoes roast best?
There is a wide range of potatoes to choose from, and knowing which potatoes to use for roasting can make a big difference. Typically, Desiree potatoes are highly regarded for their roasting ability; however, try to choose a potato with thin skin such as Red Washed Potatoes which are also ideal for roasting.
Which oil roast potatoes?
When it comes to roasting potatoes, I tend to use olive oil which helps to crisp up the potatoes perfectly. You can also use ghee or duck fat, but be mindful that they are fattening.
How long to roast potatoes?
To get your potatoes crispy and golden, you should aim to cook your potatoes in the oven at 200°C for approximately 45 minutes. Make sure you turn the potatoes over a couple of times throughout this time to ensure that crispiness all over. The key is to start with a hot roasting pan with hot oil.
How many roast potatoes per person?
If you’re anything like me, the more roast potatoes the better. On average, consider two whole potatoes per person or around 250g of potato per person. So, if you’re cooking for four people, cook at least 1kg. It also depends on what else you’re serving with the meal. You can of course make more roasties and have them as leftovers. Roast potatoes can keep in the fridge for around three to five days. Alternatively, place them in a sealed container in the freezer for up to a year.
- 1kg potatoes
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 tsp onion salt
- ½ tsp garlic salt
- Sea salt and freshly ground black pepper to season
- 4 sprigs of rosemary
- Preheat oven to 200°C and place a roasting pan in to heat up.
- Peel the potatoes and cut into large quarters or in half if small. Place into a large saucepan of cold salted water and bring to the boil. Once boiling, lower the heat and simmer for 8-10 minutes or until just tender, but not too soft (and not too hard). You can test this by gently piercing with a knife.
- Drain the potatoes in a colander and leave to cool for 1 – 2 minutes. Meanwhile, pour the olive oil into the hot roasting pan and place back into the oven to heat up.
- Shake the potatoes in the colander to fluff up the edges and then sprinkle with the turmeric, cayenne pepper, smoked paprika, onion salt, garlic salt, sea salt and black pepper. Shake the potatoes again to coat the potatoes in the spice mix evenly.
- Remove the roasting pan from the oven and carefully add the potatoes to the oil. Toss to coat in the oil and drizzle with extra olive oil if needed. Add the sprigs of rosemary. Place the roasting pan back into the oven to roast for approximately 45 minutes, turning a few times throughout until crispy and golden.
- Once ready, transfer to a warmed dish to serve. Season with extra pepper and sea salt.
What to serve with crispy roast potatoes?
When I think of roast potatoes, I instantly think of roast dinners. You can’t beat crispy, yet fluffy roast potatoes for the ultimate roast dinner. Besides a Sunday Roast, here are some other suggestions.
- Roast dinner – roast chicken, roast beef, roast pork, roast lamb
- Whole grilled fish such as a side of salmon, snapper, barramundi
- Beef brisket
- Chicken parmigiana
- Steak and peas
- Pork ribs
- Beef pie
- Buffalo wings