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The Ultimate Foolproof Crispy Roast Potatoes: Secret Techniques for Golden Crunch Every Time

Close-up of perfectly golden and crispy roast potatoes seasoned with fresh rosemary sprigs.
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Follow this simple method to achieve roast potatoes with a fluffy interior and a guaranteed crunchy, golden-brown exterior.

Ingredients

Scale
  • 2 lbs Russet or Maris Piper potatoes, peeled and cut into even 2-inch chunks
  • 4 tablespoons goose fat or vegetable oil
  • 2 tablespoons all-purpose flour (optional, for extra crispiness)
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, smashed
  • 4 sprigs fresh rosemary

Instructions

  1. Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 8 to 10 minutes, until the edges are soft but the centers are still firm.
  2. Drain the potatoes completely. Return them to the empty hot pot, cover, and let them stand for 5 minutes. This allows the steam to dry the surface.
  3. Rough up the edges of the potatoes by shaking the pot gently. This creates the rough surface needed for crisping.
  4. If using flour, sprinkle the flour over the potatoes and shake gently to coat lightly.
  5. In a large roasting pan, heat the fat (goose fat or oil) in the oven at 425°F (220°C) for 10 minutes until shimmering hot.
  6. Carefully place the potatoes into the hot fat, turning them once to coat. Do not overcrowd the pan; use two pans if necessary.
  7. Roast for 30 minutes.
  8. Remove the pan, add the smashed garlic and rosemary sprigs around the potatoes. Turn the potatoes using a spatula to expose all sides to the heat.
  9. Return to the oven and roast for another 20 to 30 minutes, or until deeply golden brown and crunchy.
  10. Remove from the oven, sprinkle with sea salt and pepper, and serve immediately.

Notes

  • For the best results, use potatoes high in starch, like Russets.
  • If you want to make them ahead, parboil them, cool them completely, and store them in the refrigerator for up to 24 hours before roasting.
  • For Parmesan roast potatoes, sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 10 minutes of cooking.

Nutrition

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