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Home » Recipes

Published: Nov 30, 2020. Post Updated: Dec 13, 2021

Home » Recipes

Crunchy Roast Potatoes

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Crunchy Roast Potatoes have been on the menu every Sunday for the past few weeks.

As soon as it gets a bit colder, a Sunday Roast becomes a must and a Sunday roast is nothing without proper crispy salty roasties with a creamy fluffy interior.

Crunchy roast potatoes in a bowl

Crunchy Roast Potatoes

In my opinion, no Roast Dinner is complete without Roast Potatoes. Everyone loves them!

This post will help you to make the PERFECT Roast Potatoes.

TOP TIPS TO MAKE THE BEST ROAST POTATOES

What Potatoes to use

I love King Edward's or Maris Piper's.
 
You need to use a floury Potato and either one of these are ideal.

Best Fat to use

You need at least 5 - 6 tablespoon of Fat.
 
I use Vegetable Oil but Duck Fat, Beef Dripping or Goose Fat work great too.
 
The other great Fat to use is Ghee - I have some Ghee and Cumin Potatoes coming to the blog soon!

What Size to cut them into

The best size is a medium size. Larger ones take forever to cook.

Medium ones develop a thicker crust.

Boil Potatoes first!

Parboiling makes for a fluffier Potato. You can do this in Stock to get more flavour into the Potato.

It also causes small cracks on the surface of the Potato which absorb oil more readily and make the outside crispy.

Re the Bicarb, there are plenty of times that I have forgotten to put this in the water. It does enhance the scraggly crunchiness of the potatoes but it isn't life changing enough that I would suggest you go out and buy some if you don't have it in.

Pan Shaking

Roughing up the Potatoes after draining them, makes for gorgeous crunchy edges.

You can add 1 - 2 tablespoon of Plain Flour or Semolina to the Potatoes before you shake them and add them to the hot oil in the oven.

Drying

Leaving the Potatoes to steam dry means more crispy edges. You need the Potatoes to be as dry as possible to ensure you get crispy edges.

Heat Oil/Fat

Getting the oil really hot, maximises crunchy-ness.

Use a large Tin

Use a large tin or 2 tins but don't overcrowd the Potatoes, because the temperature of the Oil will drop and the Potatoes will steam rather then roast.

You can add herbs to the tray for the final 5 minutes of cooking time. This will stop them from burning.

Salt

Potatoes can take alot of Salt. Do not skimp on the Salt!

Cook for at least 50 minutes!

Don't be tempted to take them out earlier to ensure they cook through properly.

How to make the best Crunchy Roast Potatoes (Full recipe at the bottom of the page)

Preheat oven to Gas Mark 6, 200 C.

Boil Potatoes in Water (Cold), a pinch of Salt and a pinch of Bicarbonate of Soda, for around 10 minutes.

Potatoes in pot

 

Potatoes in water in pot

Drain the potatoes in a colander.

Let them rest for 3 - 4 minutes and then place them back in the pot with the lid on. Shake the pot with the potatoes in to rough up the edges. The potatoes will start to fluff up.

 

Potatoes steaming in pot

Potatoes with scraggly edges in pot

Potatoes steaming in pot

Heat oil in pan for 10 minutes, then add potatoes and garlic. Cook for 20 minutes then turn.

Cook for a further 40 minutes, turning midway.

Potatoes being added to hot oil in pan

Potatoes being added to oil in hot pan

Sprinkle with flaky Salt and black pepper. I LOVE Maldon.
 
Golden Potatoes being flipped midway
 

Note - (There are 3 different baking trays in the pictures above as the pics were taken on 3 separate occasions - told you I make them alot!).

How to make a Flavoured Oil for Roasties

You can make a flavoured oil to go with the Potatoes. 
 
To do this, add oil or fat of choice to a pan with slices of garlic, herbs, salt and pepper.
 
Cook over low for 2 - 3 minutes making sure the garlic doesn't brown.
 
Once the potatoes are ready and have rested for 5 minutes, remove them to a bowl and toss with flavoured oil.
 
Alternatively you can add the flavoured oil to the potatoes in the tray for the last 4 - 5 minutes of cooking time.
Flavoured Butter/oil being made in pan with Thyme and Garlic

 

Crunchy Roast Potatoes in a tray

What to serve with Roast Potatoes?

Buttermilk Roast Chicken

Slow Cooked Lamb Shoulder

Preserved Lemon, Cumin and Thyme Roast Chicken

An alternative Roast Potato:

Home Made Aunt Bessie Style Roast Potatoes

**if you make this recipe, please don’t forget to rate/comment and tag us on social media.

Crunchy roast potatoes in a bowl

Crunchy Roast Potatoes

Safira
Crunchy Roast Potatoes have been on the menu every Sunday for the past few weeks. As soon as it gets a bit colder, a Sunday Roast becomes a must and a Sunday roast is nothing without proper crunchy salty roasties with a creamy fluffy interior.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Side, Side Dish, Sides
Cuisine british
Servings 6
Calories 105 kcal

Ingredients
  

  • 2 kg Potatoes I use King Edward or Maris Piper, peeled and chopped into 2 inch quarters
  • Pinch Salt
  • ½ teaspoon Bircarbonate of Soda Optional
  • 5 tablespoon Olive Oil or Veg OIl, Goose Fat, Duck Fat
  • 1 Garlic Bulb Halved horizontally
  • Flaky Salt
  • Black Pepper

Instructions
 

  • Preheat oven to Gas Mark 6, 200 C.
  • Place Potatoes in a pot with enough cold Water to cover the potatoes plus 1 inch on top, a pinch of Salt and a pinch of Bicarbonate of Soda. Boil for 10 - 12 minutes.
  • Drain the potatoes in a colander. Let them rest for 3 - 4 minutes and then place them back into the pot with the lid on. Shake the pot with the potatoes in to rough up the edges. The potatoes will start to fluff up.
  • Heat oil in baking tray for 10 minutes, then carefully add Garlc and Potatoes. Cook for 20 minutes then turn. Cook for a further 40 minutes, turning midway until golden brown.
  • Sprinkle with flaky Salt and black pepper.

Notes

  • You can use Duck or Goose Fat instead of Oil.
  • Re the Bicarb, there are plenty of times that I have forgotten to put this in the water. It does enhance the scraggly crunchiness of the potatoes but it isn't life changing enough that I would suggest you go out and buy some if you don't have it in.
  • You can add herbs to the oil in the baking pan/tin in the oven. To do this, once the oil is hot, add them to the tray before the potatoes. The reason people don't often do this is because the herbs can burn.
  • You can make a flavoured oil by adding oil or fat of choice to a pan with slices of garlic, herbs, salt and pepper. Cook over low for 3 - 4 minutes. Once the Potatoes are done and have rested for 5 - 20 minutes, remove them to a bowl and toss with flavoured oil.
  • Alternatively you can add the flavoured oil to the potatoes in the tray for the last 4 - 5 minutes of cooking time.
  • If you use boiling water, boil potatoes for 6 - 8 minutes instead.
  • You can add herbs to the tray for the final 5 minutes of cooking time. This will stop them from burning.
  • You can add 1 - 2 tablespoon of Plain Flour or Semolina to the Potatoes before you shake them and add them to the hot oil in the oven. This adds more of a crust to the potato. 

Nutrition

Calories: 105kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 2gSodium: 1mgPotassium: 6mgSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword Crunchy Roast Potatoes, Roast Potatoes, Roasties, Sunday Dinner, Sunday Roast
Tried this recipe?Let us know how it was!

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    5 from 3 votes (2 ratings without comment)

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  1. Arif says

    December 06, 2020 at 6:28 pm

    5 stars
    Made these with the buttermilk roast chicken and they were amazing.

    Reply
    • Safira says

      December 06, 2020 at 7:38 pm

      Glad you liked them!

      Reply

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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