Homemade Roast Potatoes Recipe
The ultimate guide to making the best crispy roast potatoes. Fluffy on the inside, golden and crunchy on the outside, seasoned with rosemary and sea salt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American / British
- Diet: Vegetarian
Ingredients
2.5 lbs (1.2 kg) floury potatoes (King Edward, Maris Piper, or Yukon Gold)
1/2 cup (120 ml) vegetable oil or duck fat
2 tsp sea salt flakes
1/2 tsp freshly ground black pepper
3 sprigs fresh rosemary
4 cloves garlic, smashed but unpeeled
1 tbsp semolina or flour (optional)
Instructions
1. Preheat oven to 400°F (200°C) and heat the oil in a large roasting pan until sizzling.
2. Peel and cut potatoes into large, even chunks.
3. Place potatoes in a pot of cold salted water, bring to boil, and simmer for 7-10 minutes.
4. Drain potatoes and return to the pot. Shake vigorously to rough up the edges.
5. Sprinkle with flour (if using), salt, and pepper; toss to coat.
6. Carefully transfer potatoes to the hot oil, turning to coat.
7. Roast for 45-50 minutes, turning halfway and adding rosemary and garlic.
8. Roast until deep golden brown and crispy. Serve hot.
Notes
Ensure oil is smoking hot before adding potatoes.
Do not overcrowd the pan.
Peel and parboil ahead of time for easier meal prep.