Crispy Roast Potatoes
Serves: 4 to 6
Make the best Crispy Roast Potatoes with the following tips and tricks. Recipe with step-by-step photos.
Ingredients
- 3-4 tablespoons duck fat or vegetable oil, see Kitchen Notes
- 1.5 kg (3 ½ lb) potatoes, see Kitchen Notes
- 1 tablespoon sea salt
- parsley, finely chopped
Instructions
- Preheat the oven to 220°C/430°F (without fan).
- Place 3-4 tablespoons of duck fat (or vegetable oil) into a large roasting pan. Depending on the size of your roasting pan, you may need more or less fat.
- Place the roasting pan into the oven to heat while you prepare the potatoes.
- Peel and wash the potatoes.
- Cut the potatoes into large chunks, ideally by cutting a triangle from the middle of the potato.
- Place the chopped potatoes into a large pot filled with cold water.
- Bring the pot to a boil.
- Once the water is boiling, add the sea salt.
- Cook the potatoes for about 10 minutes (depending on how large you have cut the potatoes). You don't need the potatoes to cook through fully at this stage.
- Drain the potatoes well.
- Return the potatoes to the pot, which should still be hot.
- Place a lid on the pot.
- Shake the pot gently to roughen the edges of the potatoes. You want the edges of the potatoes to just slightly soften.
- Remove the roasting pan from the oven.
- Use a pair of tongs to place the potatoes, one at a time, into the hot fat. Turn each piece of potato so that it is coated on all sides in the fat.
- Return the roasting pan to the oven.
- Roast the potatoes for about 1-1.5 hours, or until they are golden and crispy to your liking. Turn the potatoes over once or twice during this time.
- To serve, sprinkle immediately with sea salt, plus a light garnish of chopped parsley.
Kitchen Notes
- WHICH POTATOES TO USE
I recommend using floury potatoes when making roast potatoes as they tend to have a nice, fluffy interior which contrasts nicely with the crunchy coating. So look for varieties such as Maris Piper or King Edward, or varieties which are recommended for making baked potatoes or jacket potatoes. - WHAT TYPE OF FAT OR OIL TO USE
For roast potatoes, choose a fat or oil with a high smoking point, such as:
* duck fat
* goose fat
* lard
* vegetable shortening
* vegetable oil - MAKE AHEAD TIPS
To prepare roast potatoes ahead of time, par-boil the potatoes and give them a shake in the pan. Let the potatoes cool completely before storing in the fridge for up to a 2-3 days. When you are ready to roast the potatoes, preheat the roasting pan with the fat in the oven, and proceed with the rest of the recipe. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.