Proven way to grow 5 Crispy Roast Potatoes
Achieve perfectly crispy and fluffy roast potatoes every time with this proven method. This recipe guides you through key steps like parboiling, roughing up, and roasting at high heat to ensure a delicious side dish.
Equipment
- Large pot
- Baking sheet
- Colander
Ingredients
Main Ingredients
- 1 kg Potatoes Russet or Maris Piper work best
- 4 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 sprig Rosemary Fresh or dried
Optional Additions
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and peel the potatoes, then cut them into equal-sized pieces, ensuring they are not too small.
Parboiling
- Place the cut potatoes in a large pot with cold water and a generous amount of salt, then bring to a boil and cook for 8-10 minutes until the edges just start to soften.
Roughing Up
- Drain the parboiled potatoes thoroughly and return them to the empty pot, then cover with a lid and shake vigorously for 30 seconds to rough up the edges.
Roasting
- Transfer the rough-edged potatoes to a large baking sheet, drizzle generously with olive oil, sprinkle with salt, pepper, and rosemary, and toss to coat evenly.
- Roast for 40-50 minutes, turning every 15-20 minutes, until deeply golden brown and irresistibly crispy.
Notes
For extra crispiness, try adding a tablespoon of semolina flour when roughing up the potatoes. Ensure not to overcrowd the baking sheet to allow for even crisping.