Want to know how to make perfectly crispy roast potatoes? I’ve crammed this post full of tips, pictures, video and anything else I could think of to help you conquer the golden crispy roast potato! Whether it’s for your Sunday roast or Christmas dinner, these exquisite golden delights are sure to compliment anything you put next to them. If you’re really trying to impress, I highly recommend pairing these crispy roast potatoes with my ultimate pigs in blankets recipe. Your guests will be so happy they’ll be begging you for seconds!
Now, sadly I can’t fully take credit for this recipe. There’s this awesome person who taught me virtually everything I’d ever need to know about making perfectly golden crispy roast potatoes. That person is my Dad! Of all the varieties I’ve ever tried, my Dad’s are always at the top of my list. They’re guaranteed to be super crispy on the outside, fluffy and creamy on the inside and have a totally wonderful flavour. So thanks Dad! You’ve given me more than I could have ever hoped for in life but, I have to say… your roast potatoes are one of the best!
The best kind of potatoes to use are what we call ‘floury’ potatoes. Here in the UK that means varieties such as maris piper, king edward and desiree. Floury potatoes are perfect for mashing and roasting but there is one teeny catch… they tend to fall apart when boiled. So make sure you don’t over cook your potatoes when par-boiling in this recipe or you’ll get into a mushy mess!
I’ll be honest, just about everything goes well with beautifully golden crispy potatoes but here are a few suggestions of my own to consider!
And you can’t forget my easy vegetable wellington. Yes, I know it’s not a side but it IS insanely delicious! Perfect for a vegetarian/vegan Christmas dinner alternative.
Making perfect golden crispy roast potatoes can be a tricky business so I’ve compiled a few tips to help you on your way.
Here is what you will need to serve 4-6 as a side.
(For a printer friendly version, see the recipe card at the end of this post)
*I used King Edward variety
First thing’s first. Peel your potatoes (1 kg | 2 lb 2 oz) and cut them into 4 cm/1.5″ size pieces. Try and keep them all roughly the same size as this will ensure they cook evenly.
Next, throw your potatoes into a large saucepan and rinse them thoroughly with cold water. I mean, give them a really good mix around and change the water once or twice kind of thoroughly. We want that water to be nice and clear, not cloudy. This helps to get rid of any excess starch which helps them to get as crispy as humanly possible! So it’s worth it I promise.
If you’re always short on time like me, fill the kettle up and switch it on. (If you’re not in a hurry, you can just use cold water instead.) Pour the boiling (or cold) water over the potatoes, which are still in the saucepan, and place over a high heat. Add a generous amount of salt and mix it round.
Meanwhile, preheat your oven to 200°C/Fan 190°C. Pour in just enough olive oil to cover the bottom of the roasting dish and place it into the oven to heat while the potatoes are boiling.
Bring it to the boil then reduce the heat and simmer for around 7-9 minutes. Remember, and this is important, do not over boil them at this point or they will begin to fall apart.
Just keep a very close an eye on them. To test, you want to be able to just get a sharp knife through a potato. If you can do that, you’re done!
The next job is to drain the potatoes then rough them up a little bit. My saucepans actually have a built in colander (which is awesome!) so I just gently shake them around in the pan. However, a traditional colander is actually best for this job as it roughs the edges up more evenly. Just don’t be too vigorous as they will likely fall apart.
Take the hot roasting dish out the oven and carefully tip in the potatoes.
Now quickly drizzle over a little extra olive oil, season with salt and position the bay leaves between all the potatoes.
Your work here is done! Time for the oven to do it’s thing. Place them into the oven for around 40-45 minutes until crispy, golden and perfect. Turn them over once, about half way through the cooking time, to ensure an even colour and crispness.
Tadah! Look at those golden beauties! Make sure you discard those bay leaves then you can either serve up your crispy roast potatoes directly onto plates, or pop them all in a warmed dish ready to place in the centre of your table. If you’re feeling a little fancy, scatter over some chopped parsley for that final finish.
Want to add a little more flare to your potatoes? How about cutting them in shapes like in my roast potatoes hearts recipe. I think Christmas tree crispy roast potatoes would be fabulous!
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
I used Kind Edward potatoes but maris piper, desiree or any floury variety would also work great.
Serve scattered with a little chopped parsley.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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