Crispy Roasted Potatoes
- ruehite
- Dec 22, 2025
- 4 min read
If there's one thing the British absolutely nail, it's roasted potatoes.
These aren't just "roasted potatoes" - these are crispy-on-the-outside, fluffy-on-the-inside, golden perfection that'll have everyone at your table fighting over the last piece.
The secret? A simple parboiling technique that roughens up the edges, creating maximum surface area for crispiness.
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8
Ingredients
3 lbs Yukon Gold or Russet potatoes
6 tablespoons olive oil (or duck fat if you're feeling fancy)
3-4 cloves garlic, smashed
3-4 sprigs fresh rosemary
3-4 sprigs fresh thyme
Kosher salt (be generous!)
Fresh cracked black pepper
Optional: 2 tablespoons butter for extra richness
Instructions
Step 1: Prep the Potatoes
Peel the potatoes (or leave skin on if you prefer - I like them peeled for traditional Sunday roast). Cut into large, uniform chunks - about 2 inches each. You want them big enough that they won't fall apart but small enough to get crispy.
Step 2: Parboil (This is the Secret!)
Place potatoes in a large pot and cover with cold water. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes - you want them tender on the outside but not falling apart. A knife should pierce them with just a little resistance.
Step 3: Rough Them Up
Drain the potatoes in a colander and let them steam dry for 2-3 minutes. Give the colander a good shake - you want to rough up those edges. This is what creates all those crispy bits! The potatoes should look a bit fuzzy and broken up on the outside. Perfect.
MAKE-AHEAD OPTION: At this point, you can spread the roughed-up potatoes on a baking sheet and refrigerate them uncovered for up to 24 hours. This actually helps them dry out even more, which = extra crispy. Just bring them to room temperature for 15-20 minutes before roasting.
Step 4: Get That Oil HOT
Preheat your oven to 425°F (220°C). Put the oil (or duck fat) in a large roasting pan or rimmed baking sheet. Place it in the oven for about 5-7 minutes until the oil is absolutely screaming hot. You want it shimmering and almost smoking.
Step 5: Roast to Golden Perfection
Carefully add the potatoes to the hot oil (they'll sizzle dramatically - this is good!). Use tongs to turn them so they're coated in oil. Spread them out in a single layer - don't crowd them or they'll steam instead of crisp.
Season generously with kosher salt and black pepper. Toss in the smashed garlic cloves and herb sprigs.
Roast for 25-30 minutes, then flip the potatoes. Roast for another 20-25 minutes until deeply golden brown and incredibly crispy.
If you want them extra crispy, hit them with the broiler for 2-3 minutes at the end (watch them closely!).
Step 6: Finish and Serve
Remove from oven and if you're using butter, toss the hot potatoes with the butter right now. Discard the herb sprigs (they've done their job). Taste and adjust salt if needed.
Serve immediately while they're at peak crispiness!
Chef's Tips from My Kitchen
Potato Choice: Yukon Golds are my favorite - they're creamy inside and crisp up beautifully. Russets work great too and get even crispier but can be a bit drier inside. Red potatoes don't crisp as well, so skip those for this recipe.
The Oil Matters: Olive oil is classic and delicious. Duck fat or goose fat (very traditional British) will give you next-level flavor and crispiness. Olive and Vegetable oil works fine too.
Don't Skip the Parboil: I know it's tempting to skip this step, but DON'T. This is what separates okay roasted potatoes from mind-blowing British-style roast potatoes.
Space is Key: Overcrowding = steamed, sad potatoes. If your pan is too full, use two pans. They need space to breathe and crisp.
Seasoning: I use significantly more salt and pepper than traditional British roast potatoes because that's my Southern U.S. style - we love bold, well-seasoned food! Feel free to adjust to your taste, but don't be shy with the salt.
Timing for Sunday Roast: These can go in the oven during the last hour of your chicken roasting. I usually put mine in at a higher temp in a separate pan so they get maximum crispiness while the chicken rests.
Roughed up potatoes
Variations & Add-Ins
Garlic Lovers: Add 2-3 more cloves of garlic halfway through cooking
Lemon Herb: Toss with fresh lemon zest and chopped parsley after roasting
Spicy: Add a pinch of cayenne pepper or red pepper flakes
Parmesan: Grate fresh parmesan over the potatoes in the last 5 minutes of roasting
Make-Ahead & Storage
Make-Ahead: Parboil and rough up the potatoes up to 24 hours ahead. Store uncovered in the fridge. This actually improves them!
Storage: Honestly, these are best eaten fresh. But if you have leftovers, store in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 400°F oven for 10-15 minutes to re-crisp them. Don't microwave - they'll get soggy!
Pairing Suggestions
These potatoes are perfect with:
White Wine Pan Gravy - pour it right over!
As part of a complete Sunday Roast
Want more elevated recipes inspired by my travels? Subscribe to Rue's Global Kitchen for weekly recipes and travel stories!
Have you made British-style roast potatoes before? What's your secret to getting them extra crispy? Drop your tips in the comments!
Comments