Crunchy roast potatoes make the ultimate comforting side dish and, they're easy to make. Crispy and golden on the outside, soft and fluffy on the inside - you'll find all the tips you need to make perfect roasties, right here.
Ingredients
- 1.4 kg potatoes (3lb) (notes 1)
- ⅓ cup vegetable oil (80ml) (notes 2&3)
- ¾ teaspoon cooking salt / kosher salt (notes 3)
- Flaky sea salt to serve
For best results, always weigh ingredients where a weight is provided
Equipment
- Large saucepan
- Colander
- Large baking sheet or baking dish
Instructions
- Peel the potatoes and chop them into 4-5cm /1 ½–2 inch chunks, ensuring they're all a similar size.
- Place the potatoes in a large saucepan and cover with cool tap water. Bring to a boil over high heat and cook for approximately 7-8 minutes until fork tender (the edges should be soft and break away easily).
- Drain in a colander, then return the potatoes to the saucepan and back over medium heat. Shake them around fairly vigorously every few seconds, while they steam and dry for a total of 30-40 seconds. Don’t worry if lots of bits break off, they’ll crisp up beautifully in the oven.
- Place in a dish in the fridge uncovered until completely cold (at least 3 hours, overnight is even better).
- Preheat your oven to 230C (210C fan forced) / 440F. Line a baking sheet with aluminium foil and baking paper (or you can use a ceramic or glass baking dish).
- Pour the oil into you dish and heat in the oven for 10 minutes until it’s very hot. While that's happening, toss your potatoes with the salt to coat evenly.
- Tip the potatoes onto your baking tray/dish, taking care not to let the hot oil splash at you. Turn the potatoes over through the oil to cover.
- Roast for 40 minutes on the ovens middle shelf without touching them, then turn them over and scrape any stuck bits off the bottom of the pan.
- Bake for at least another 10-20 minutes until the roast potatoes are perfectly golden and crispy.
- Season with flaky sea salt to taste and serve while hot.
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Notes
- Royal Blue, Russet, Maris Piper are all great. Coliban, King Edward, Yukon Gold and other all-rounders are good. Waxy potatoes are best to steer away from.
- Don’t use extra-virgin olive oil – the flavour it too heavy, though it will mellow as it cooks. It's also not suitable for cooking at high temperatures. Use an oil well suited to high temperatures like rice bran oil, sunflower oil, peanut oil or even a light flavoured olive oil.
- You can also use other fats like ghee, goose fat, beef fat or beef drippings or duck fat.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
