Description
These Homemade Roast Potatoes deliver everything you love in a side: shatteringly crisp edges and fluffy interiors, elevated with aromatic herbs and optional garlic. Perfect for Sunday dinners or any meal that deserves a little extra crunch.
Ingredients
2.5 lbs potatoes (Yukon Gold or Maris Piper)
4 tbsp vegetable oil or goose fat
1 tbsp salt
1 tsp freshly ground black pepper
2 sprigs rosemary or thyme (optional)
4 garlic cloves (optional)
Instructions
1. Peel and cut potatoes into golf ball–sized chunks.
2. Add them to a large pot of salted water and bring to a boil.
3. Parboil until slightly tender (about 10 minutes).
4. Drain well and shake them in the pot or colander to rough up the edges.
5. Preheat oven to 425°F (220°C) and heat oil or fat in a roasting tray inside the oven.
6. Carefully add potatoes to the hot tray, tossing to coat in oil.
7. Add crushed garlic cloves and herbs if using.
8. Roast for 45–55 minutes, flipping halfway through, until deep golden and crispy.
9. Season with extra salt and herbs before serving.
Notes
For the crispiest result, don’t skip preheating the fat in the oven—it’s what sets the crust instantly.
Avoid overcrowding the tray. Give each potato room to roast and develop crunch.
For added flavor, sprinkle a touch of vinegar before serving—it brightens the dish subtly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg