🥔 The Best Crispy Roast Potatoes Ever — Ultimate Recipe & Guide
INTRODUCTION
There are few things in the culinary world more satisfying than biting into the perfect crispy roast potato — golden and shattering on the outside, tender and fluffy on the inside, and infused with just the right balance of salt, herbs, and fat. Whether you’re serving them with a Sunday roast, a holiday dinner, or a weeknight meal, crispy roast potatoes can steal the show every single time.
This guide will give you everything you need to master roast potatoes, including:
Best potato varieties
Science of crispiness
Boiling vs steaming
Secret tips for that golden crunch
Flavor variations
Troubleshooting and more
So sharpen your knife, preheat your oven, and let’s create the kind of roast potatoes that people dream about.
SECTION 1: INGREDIENTS (SERVES 4)
Base Ingredients:
2 to 2.5 lbs (1–1.2 kg) starchy potatoes (Yukon Gold, Russet, Maris Piper, or King Edward)
4 tbsp duck fat, goose fat, beef dripping, or olive oil
1 tsp kosher salt
½ tsp black pepper
½ tsp baking soda (optional but highly recommended)
2 cloves garlic, smashed (optional but adds aroma)
For Finishing (Optional but recommended):
Fresh rosemary, thyme, or sage
2 tbsp unsalted butter
Additional sea salt flakes (like Maldon)
Fresh parsley, finely chopped
SECTION 2: CHOOSING THE RIGHT POTATO
🔍 Why potato type matters:
The key to crispy roast potatoes is a high-starch content. This allows the interior to fluff up when boiled and creates micro-fissures on the surface — essential for absorbing fat and forming a crisp crust.
✅ Best Potatoes:
Maris Piper (UK) – classic choice for roast potatoes
King Edward (UK)
Yukon Gold – buttery and fluffy
Russet (US) – very starchy, crisps well
❌ Avoid:
Waxy varieties like red potatoes or fingerlings – they hold their shape but don’t crisp as well
SECTION 3: PREP & PARBOIL
Step 1: Peel and Chop
Peel the potatoes and cut them into even chunks (about 2 inches)
Uniform pieces ensure even cooking
🧠 Pro tip: For maximum surface area (and crispiness), rough up the edges with a fork or shake them in a colander after boiling
Step 2: Boil with Baking Soda
Fill a large pot with water and add 1 tbsp salt and ½ tsp baking soda.
Bring to a boil, then add the potatoes.
Cook for 10–12 minutes until fork-tender but not falling apart.
🧪 Why baking soda? It raises the pH of the water, breaking down the potato’s surface starch to form a starchy slurry. This creates a rough, fluffy surface perfect for crisping.
SECTION 4: DRAIN AND ROUGHEN
Drain the potatoes in a colander.
Let them sit for 1–2 minutes to steam dry.
Shake the colander vigorously or use a spoon to roughen the exterior of each potato. You’re creating tiny nooks and crannies for the fat to cling to.
SECTION 5: ROASTING FAT
Choosing the right fat:
Duck or goose fat – traditional, rich flavor
Beef dripping – hearty and nostalgic
Olive oil – good alternative for vegetarians
Ghee – adds nuttiness and resists burning
While potatoes are drying, preheat your oven to 425°F / 220°C.
Place your roasting pan in the oven with the fat inside.
Let the fat get smoking hot (10–15 minutes).
🔥 This step is crucial. Adding potatoes to cold fat = soggy spuds. You want the potatoes to sizzle immediately.
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