Crispy Roast Potatoes – Your friends and family will go nuts over these super crispy, super tasty roast potatoes. This is the secret to getting a perfectly crispy roast potato EVERY SINGLE TIME!
Crispy roast potatoes have nothing to do with luck. This is a foolproof method for getting AMAZING crispy (yes. CRUNCHY KIND OF CRISPY) roast potatoes every single time!
WHAT ARE THE BEST POTATOES FOR ROASTING
I know that most recipes recommend you use a Waxy potato to make your roast potatoes as they hold their shape well, but I’m going to go against the trend here and suggest you give a floury potato a try (you can use a general purpose potato too – these are usually the budget variety you buy in the big value bags at your supermarket).
The reason for this is that when you cook a floury potato, it has two unique characteristics:
- The moisture content is low so the potato starts to roast as soon as it hits the oven
- The outside of the cooked potato gets a little mashy and this is the bit that forms that oh so yummy crispy crust around your potatoes.
FLOURY VS WAXY POTATOES
Not all potatoes are created equal. The result you’re getting in your recipes can depend on the type of potato you’re using in your cooking. You need to keep texture in mind to get the result you want.
Potatoes varieties can vary from region to region, but are all generally divided into three categories:
- Floury: These potatoes are “Fluffy on the Inside” when cooked. They are best suited to mashing, baking, roasting, frying. Examples of floury potatoes: Russet
- Waxy: These are “Smooth on the Inside” and are great for boiling, braising, stewing as they keep their shape when cooking for long periods. New season potatoes are normally waxy and develop a floury texture the longer they are left to grow. Examples of waxy potatoes: Yukon Gold
- General Purpose: these potatoes lie somewhere “Between Smooth and Fluffy”. You can use them for pretty much any recipe, and they work (almost)as well – which suits many of us Mom cooks. Examples of general purpose potatoes: White potatoes
MORE VEGETABLE SIDES
- Green Beans & Potatoes
- Homemade Hash Browns
- Creamy Potato Bake (ONLY THREE INGREDIENTS)
- Perfect Baked Potatoes
- Creamy Mashed Potato
CRISPY POTATO TIPS & TRICKS
- Boil your Water – Get your pot of water boiling before adding your potatoes.
- Add Salt – Add salt or baking soda to your boiling water before adding the potatoes.
- Shake up your potatoes – give your cooked potatoes a good shake in a colander when draining. This mashes the outsides of your potatoes which is the bit that crisps up.
- Pre-heat your baking tray before adding your potatoes to the oven
- Hot and long – you can’t rush good roast potatoes. Your oven needs to be hotter than usual and be prepared to let your potatoes bake for 40 minutes.
- Serve immediately – Roast potatoes are best served hot straight out the oven. If you want those ‘ooohs and aaaahs‘ from your dinner guests (who am I kidding? When I say dinner guests, I mean kids and husband), then time it so that the rest of your dinner is ready to serve when those potatoes come out of the oven.
CRUNCHY ROAST POTATOES
- 2 lb Potatoes general purpose or Floury - peeled, chopped into 1 inch pieces
- 1 tbsp olive oil
- 1 teaspoon sea salt
- ¼ tsp black pepper
- ½ tbsp fresh rosemary
- ½ tbsp butter
- Preheat the oven to 425FBring a large pot of water to the boil, add 1 teaspoon salt. When boiling, add your peeled and chopped potatoes to the pot. Boil for 8 - 10 minutes until tender (test by putting a fork through them). Use a colander to drain and set aside to give the potatoes time to dry completely as the water evaporates from their surface. While in the colander, give the potatoes a little shake - you want to roughen up the edges of the potatoes without breaking them into little bits. So don't go crazy shaking them up. Just a little shake.While the potatoes are boiling. Grease a baking tray with half the olive oil and pop it in the hot oven for a couple minutes.Use oven gloves to remove the hot tray from the oven and lay your cooked, roughed up potatoes on the tray. Pour the remaining olive oil over the top of them, season with salt and pepper and place them in the oven.Bake for 20 minutes until the undersides of the potatoes start to golden. Use tongs to flip carefully and return to oven for an additional 20 minutes. In a small bowl melt butter and rosemary together. In the final 5 minutes of cooking your potatoes, pour the butter and rosemary over the top of your potatoes. Serve whilst hot.