Here is my recipe for my Crispy Roast Potatoes! It’s that time of year when you’re probably planning your roast dinners and of course roast potatoes are a non-negotiable staple that will feature on the menu. SO….give my recipe a go this year and let me know what you think?
They’re super crispy on the outside and soft and pillowy on the inside, just how roast potatoes should be!
Here are my tips so that you’re able to wow your guests with the best ever roast potatoes that they’ve eaten.
TIPS For Crispy Roast Potatoes
- Make sure you cut your roast potatoes into relatively the same size, this is to ensure that they all cook at the same time. I like to quarter mine so half and then half them again!
- Do not overboil your potatoes! About 5-6 minutes on a medium heat is all they should need to be fork tender
- Pre-heat the oil in your baking tray before adding your potatoes to them
- Use a shallow baking tray rather than a baking tin or dish for the ultimate crispiness!
- Don’t peel your garlic cloves instead place your knife on them one at at time and press down with your hand to crush the garlic clove. I promise crushed garlic cloves thrown in with your roast potatoes will definitely infuse them with that garlicky taste without burning them!
Time for the recipe….
Roast Potatoes
Ingredients
- 2.5 kg potatoes
- rapeseed oil
- 3 tbsp cornstarch
- thyme a couple of sprigs
- 4 crushed garlic cloves
- salt
Instructions
- Begin by washing and peeling your potatoes. Then cut them into equal sized chunks.
- Add enough oil to cover the entire base and 3mm up the side of the baking tray. The amount of oil you use will vary depending not the size of your tray but use this as a general rule. Place in the oven to preheat at 200°
- Rinse the peeled and chopped potatoes to remove any starch and then transfer to a large pot with boiling water to parboil for 6 minutes. Salt the water generously. Remove and drain from the heat once the potatoes are fork tender. See my video for what this should look like!
- Put your drained potatoes back into your pot and add the cornstarch. Pop on the lid and give the pot a good shake a couple of times. Remove the lid and the potatoes should have fluffed up.
- Remove your tray with the preheated oil from the oven carefully, add your fluffy potatoes and bake for 35-40 minutes.
- Turn the potatoes over and add your thyme and crushed garlic cloves. Baste the potatoes in the oil and put back in the oven for another 35-40 minutes.
- Be patient and give them longer to crisp up if they need, once crispy all over, then remove from the oven and enjoy!
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FAQs
FAQs
1. How do I make roast potatoes crispy?
The key is to parboil the potatoes first, shake them lightly to roughen the edges, and roast in hot oil or fat. This creates a crunchy exterior while keeping the inside fluffy.
2. Which potatoes are best for roast potatoes?
Starchy potatoes like Maris Piper, King Edward, or Russet work best for crispy roast potatoes. They give a light, fluffy interior and a golden exterior.
3. Can I roast potatoes in the oven without oil?
You can, but they won’t be as crispy. Using a little oil, goose fat, or duck fat helps achieve the golden, crunchy texture everyone loves.
4. Can I prepare roast potatoes in advance?
Yes. You can parboil and store them in the fridge for a few hours or overnight. Roast them straight from the fridge for even crispier results.
5. How do I reheat leftover roast potatoes?
Reheat in a hot oven or air fryer for 10–15 minutes to restore crispiness. Avoid microwaving, as it makes them soft.
Last updated December 2025
