Roast Potatoes Recipe: Roast potatoes are the crown jewel of any great meal. Golden, crispy on the outside, soft and fluffy on the inside—they’re pure comfort food with the power to steal the spotlight on any dinner table. Whether you’re preparing a Sunday roast, a holiday feast, or simply want a side dish that hits the spot every time, this roast potatoes recipe has your back.
What makes roast potatoes so special? It’s the perfect combo of texture and taste. When done right, they’re crunchy, flavorful, and downright addictive. The secret isn’t just in the ingredients, but in the technique. This step-by-step guide breaks down everything you need to know, from picking the right spuds to achieving that golden perfection.
This isn’t just any roast potato recipe—it’s the only one you’ll ever need. Let’s dive in and unlock the secret to the crispiest, fluffiest roast potatoes you’ve ever had.
Ingredients You’ll Need
Core Ingredients
You don’t need a long shopping list to make killer roast potatoes. Simplicity is key. Here’s your base lineup:
- Potatoes – 2 to 3 pounds of starchy potatoes like Russets or Maris Piper.
- Salt – For both boiling water and seasoning.
- Oil or Fat – Vegetable oil, olive oil, or goose fat for a more decadent version.
- Black Pepper – Freshly ground for extra flavor.
Optional Add-ins for Extra Flavor
Want to take your roast potatoes to the next level? Add these ingredients:
- Garlic cloves – Lightly crushed, roasted alongside the potatoes.
- Fresh herbs – Rosemary, thyme, or sage.
- Paprika – Adds color and a touch of smoky flavor.
- Parmesan cheese – A sprinkle at the end for a cheesy crunch.
- Butter – Adds a rich, nutty note when added in the final roast.
With just a few additions, you can transform classic roasties into a flavor bomb.
Best Potatoes for Roasting
Why Potato Type Matters
Not all potatoes are created equal. The type of potato you use can make or break your roast. Some are waxy and hold their shape too well, which means you’ll miss out on that coveted crispy crust. Others are too soft and fall apart too easily.
Recommended Varieties
Here’s a cheat sheet of the best spuds for roasting:
- Maris Piper – The gold standard in the UK. Starchy, fluffy, and perfect for that crispy finish.
- Russet Potatoes – Common in the US. High starch content means they roast like a dream.
- Yukon Gold – Creamier, slightly less crispy but packed with buttery flavor.
Avoid waxy potatoes like red potatoes or new potatoes unless you’re after a different texture altogether.
Preparation Tips Before You Start
How to Cut Potatoes for the Perfect Roast
Cutting potatoes right is more than just hacking them into chunks. Size matters. Uniform pieces roast evenly, meaning you won’t end up with half-burnt and half-raw bites.
- Cut medium potatoes into quarters or large bite-sized chunks.
- Don’t make them too small—they’ll dry out before they get crispy.
- Larger chunks give you that contrast of crispy edges and fluffy center.
Soaking Potatoes – Is It Worth It?
Absolutely. Soaking cut potatoes in cold water for at least 30 minutes helps remove excess starch, which in turn helps them crisp up better. If you have the time, this extra step is worth every minute.
- Quick soak: 30 minutes in cold water.
- Overnight soak: For even crispier results.
After soaking, drain well and pat dry. Moisture is the enemy of crispiness.
Step-by-Step Roast Potatoes Recipe
Step 1: Preheat Your Oven
Crank up the heat! A hot oven is crucial for crispy roast potatoes. Preheat to 425°F (220°C) and place your baking tray inside while it heats. This ensures the tray is hot and ready to sizzle when the potatoes hit.
- Use a metal tray for best results—it conducts heat better than glass or ceramic.
- Preheating the tray prevents sticking and starts the crisping process instantly.
Step 2: Boil the Potatoes
Place your cut potatoes in a large pot of cold, salted water. Bring to a boil and simmer for about 8–10 minutes, just until the edges start to soften.
- Don’t overboil—you want them parboiled, not mashed.
- This step creates a soft interior that’s key for contrast.
Step 3: Drain and Rough Them Up
Once boiled, drain the potatoes and let them steam dry for a few minutes. Then, shake them up in the colander or a large bowl to roughen the edges. This is where the magic happens!
- Rough edges = more surface area = extra crispiness.
- If you’ve ever wondered how restaurants get that texture—this is it.
Step 4: Add Seasoning and Oil
Transfer the roughed-up potatoes to a bowl. Add your chosen fat (about 3–4 tablespoons) and season generously with salt, pepper, and any herbs or spices you love.
- Toss well to coat every piece evenly.
- Warm oil will coat better—if using solid fat like goose fat, melt it first.
Step 5: Roast Until Crispy
Carefully remove the hot tray from the oven and spread the potatoes out in a single layer. Roast for 40–50 minutes, turning them halfway through for even browning.
- Don’t overcrowd the tray—give the potatoes space to crisp up.
- Keep an eye on them, especially in the final 10 minutes.
When golden and crunchy, they’re ready to steal the show.
Pro Tips for Extra Crispy Potatoes
If you’re aiming for roast potato perfection (and let’s be real—you are), these expert-level tricks will help you reach new heights of crispiness:
- Use the right fat: Duck fat or goose fat offers a rich, decadent flavor and helps crisp up the edges beautifully. For a vegan option, olive oil or sunflower oil works wonders.
- Add baking soda to boiling water: A small pinch (about ½ teaspoon) in the boiling water helps break down the outer layer of the potato, encouraging maximum crisp.
- Let the potatoes dry completely: After boiling, allow the steam to escape. This not only helps the oil stick better but ensures your roasties won’t turn soggy in the oven.
- Flip just once: Constant turning can break the potatoes apart. A single flip halfway through ensures an even, golden crust without compromising texture.
- Don’t crowd the tray: Every potato chunk should have its own space. If they’re too close, they’ll steam instead of roast.
With these tips, you’re not just making roast potatoes—you’re crafting crispy, golden masterpieces.
Serving Suggestions
So you’ve made the perfect roast potatoes—now what? These beauties pair perfectly with a wide range of mains and sides:
- Classic roast dinner: Think roasted chicken, beef, or lamb with gravy and vegetables.
- Vegetarian comfort: Serve with sautéed greens, veggie gravy, and a nut roast.
- With dips: Make them the star of the show with aioli, sriracha mayo, or garlic butter dip.
- As a snack: Top with shredded cheese, herbs, or even pulled pork for a loaded snack.
And don’t forget the gravy. A drizzle of rich, savory gravy over crisp potatoes is pure bliss.
Common Mistakes to Avoid
Even seasoned home cooks can fall into a few potato pitfalls. Here’s how to dodge the most common mistakes:
- Skipping the parboil: Going straight to roasting without boiling will leave you with dry, undercooked centers. Parboiling is non-negotiable.
- Using the wrong oil: Not all oils can withstand high oven temperatures. Use oils with a high smoke point like vegetable, sunflower, or goose fat.
- Not roughing them up enough: That bumpy, fluffy surface is crucial for achieving the crispiest texture. Don’t skip the shake.
- Overcrowding the pan: Give your spuds space. Cramming them together traps moisture and ruins the roast.
- Opening the oven too often: Every time you open the door, heat escapes and disrupts the crisping process. Limit peeks to one or two flips only.
Avoid these mistakes, and you’re on your way to roast potato greatness.
How to Store and Reheat Leftovers
Can you save roast potatoes for later? Absolutely—but they do require a little care to keep their texture and flavor intact.
Storage Tips:
- Let them cool completely before storing.
- Store in an airtight container in the fridge for up to 3 days.
- Avoid sealing them while warm—trapped steam makes them soggy.
Best Reheating Methods:
Oven method (Best Option):
- Preheat oven to 400°F (200°C).
- Spread potatoes on a tray and bake for 10–15 minutes until hot and crispy.
Air fryer method:
- Set to 375°F (190°C).
- Reheat for about 5–7 minutes.
Avoid the microwave unless you like them soft. It reheats fast, but you’ll lose the crisp.
Want to freeze them? Go ahead—freeze in a single layer, then transfer to a freezer bag. Bake straight from frozen at 425°F (220°C) for 20–25 minutes.
FAQs about Roast Potatoes Recipe
1. How long should you roast potatoes?
Roast potatoes typically take about 40–50 minutes at 425°F (220°C), depending on the size of the chunks. Flip once halfway through for even crispiness.
2. Can you make roast potatoes ahead of time?
Yes! Parboil and rough them up in advance. You can refrigerate overnight and roast when ready. They’ll still come out crispy.
3. What oil is best for roast potatoes?
Goose fat is the gold standard for flavor and crisp. Otherwise, use vegetable oil, sunflower oil, or high-quality olive oil with a high smoke point.
4. Why are my roast potatoes not crispy?
This could be due to skipping the parboil, not roughing up the surface, using too much moisture, or crowding the baking tray.
5. Can you freeze roast potatoes?
Yes. Freeze them after cooking. Reheat directly from frozen in a hot oven to restore that crispy texture.
Conclusion
Roast potatoes are more than just a side dish—they’re a crispy, golden celebration of comfort food done right. With the right potatoes, a little prep, and a hot oven, you can transform humble spuds into the kind of dish that steals the show every time.
From weeknight dinners to festive feasts, mastering the art of roast potatoes means you’ll always have a crowd-pleaser on hand. Remember, it’s all about texture, timing, and a touch of flavor finesse. So grab your favorite potatoes, crank that oven, and get roasting!
