Crispy Roasted Potatoes: Golden Outside, Fluffy Inside
The easiest way to get really crispy oven-roasted potatoes: parboil, rough up and roast hot. A side dish that goes with everything.
Published
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
Really crispy roasted potatoes come down to three things: parboil them, rough up the edges and roast them on a very hot tray. They go with any of our dinners, from baked salmon to roast chicken.
Ingredients
- 1 kg (2.2 lb) floury potatoes such as Russet or Maris Piper
- 3 tbsp olive oil
- 1 tsp salt plus more for the water
- 4 garlic cloves, unpeeled and smashed
- 2 sprigs rosemary or thyme
- Black pepper
Instructions
- Heat the oven to 220 °C (425 °F) with a large tray inside.
- Peel the potatoes and cut into 4–5 cm chunks. Cover with cold salted water, bring to a boil and cook for 8 minutes.
- Drain and leave in the colander for 2 minutes to steam dry, then shake the colander to rough up the edges.
- Carefully add the oil to the hot tray, then the potatoes. Turn them in the oil and season.
- Roast for 20 minutes, turn, add the garlic and herbs and roast for 15–20 minutes more until deep golden and crisp.
Nutrition per serving
- kcal
- 230
- Protein
- 4 g
- Carbs
- 36 g
- Fat
- 8 g
Tips
- Roughing up the parboiled potatoes creates the crunchy edges.
- A preheated tray and enough space are key; use two trays rather than crowding one.
