The BEST Roast Potatoes

Fluffy as a cloud on the inside with an extra-crunchy exterior – thanks to a little secret – these are the best roast potatoes you will ever make!

A crispy, crunchy, golden roast potato is a simple thing of beauty. It’s possibly the ultimate comfort food (don’t worry Melted Cheese, you’re up there too!), filled with warming, nostalgic vibes and childhood memories of Mum’s Sunday roast.

For years I was on a quest to find THE perfect roast potato. There are a lot of recipes out there claiming to produce truly crunchy potatoes. I’ve tried them all, and they are either too greasy, never as crunchy as they look in the photo, or need specific potatoes to produce. I was looking for that Goldilocks potato – not too hard, not too soft, but the perfect combination of a golden crispy outside with a centre as fluffy as a cloud.

After “gruelling” research testing batch after batch of roast potato, I have found The One.
This method will work with ANY potato, and they will turn out perfectly fluffy on the inside and super CRUNCHY on the outside! What makes this recipe even better is that it’s incredibly simple to follow, and the oven does most of the work for you.

Do I have to peel the potatoes?

I prefer to peel my potatoes first before roasting, as it really helps with achieving crunchier, crispier edges. If you like, you can leave the skin on, but the texture of the potatoes won’t be the same and the flavour might be a little more intense.

Top tips for the perfect roast potatoes

Best pan for roasting potatoes – I prefer to use a heavy cast-iron roasting pan as it conducts the heat well and is fantastic for getting the best out of your roast potatoes. Make sure that you use a pan that is big enough so the potatoes are in a single layer and not overlapping, so they can brown and crisp up well.
Type of potatoes – Luckily this method works with ANY type of potato, which is why I love this recipe so much.
Parboil potatoes before roasting – Parboiling softens the potato’s outer layer, helping to create a softer interior and a crunchier exterior.
Ideal size of potatoes for roasting – I like to cut my potatoes into smaller pieces, which means more surface area for crisping up.
Rough potatoes up before roasting! – Once the potatoes are drained, I like to put them back in the pan and jiggle them around to create rough bits on all the potatoes. These will be transformed into crunchy bits!
Add flour for extra crunch! – Adding a little flour to the potatoes after they have been parboiled and drained is the secret to getting an extra-thick crunchy layer on the outside of the potatoes. It’s the same principle as when you dredge meat in flour before frying.
Ideal temperature for roasting potatoes – A higher oven temperature – 220°C (425°F) (200°C/400°F fan-forced) – is ideal if you are looking for maximum crunch.
Preheat the roasting pan with a little oil – Preheating the roasting pan with oil, means that the potatoes will immediately start crisping up as soon as they hit the pan.

Watch how to make The BEST Roast Potatoes

If you enjoyed The BEST Roast Potatoes, I think you’ll love:

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The BEST Roast Potatoes

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A simple and foolproof recipe for The BEST Roast Potatoes you’ve ever tried. Fluffy on the inside and extra-crunchy on the outside.

• Total Time: 55 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• 1.2 kg (2 lb 10 oz) potatoes (any variety – white, washed potatoes pictured)
• ½ cup (125 ml) olive oil (see note 1)
• 2 tsp plain (all-purpose) flour (this is the key to crispy potatoes!)
• 1 tsp sea salt flakes, plus extra to serve

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Instructions

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and preheat the roasting pan in the oven too. The pan must be big enough to fit the potatoes without overlapping them (see note 2).
2. Peel the potatoes and cut them into quarters. Cut large potatoes into eighths.
3. Place the potatoes in a large pot and cover them with water (ensure there isn’t too much water; the potatoes should be just submerged).
4. Place the pot over high heat. Once the water starts to boil rapidly, turn it down to a simmer and boil for 2 minutes (set a timer).
5. While the potatoes are cooking, add the olive oil to the preheated roasting pan in the oven (leave the pan in the oven so that the olive oil heats up).
6. Drain the potatoes in a colander and shake them around to rough up the edges. Add the 2 teaspoons of flour and stir to coat the potatoes as evenly as possible (the potatoes may break up a little, which is okay).
7. Add the potatoes to the roasting pan (the oil will be hot and will splatter, so be careful). Turn the potatoes, so they are evenly coated in the oil. Add the salt.
8. Place the pan in the oven and bake the potatoes for 15 minutes. Turn them over, then cook again for 15 minutes. Continue this process until your potatoes are perfectly crisp. It should take 45 minutes, depending on the strength of your oven.
9. Sprinkle the potatoes with extra salt and serve.

Equipment

Chef Knife

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Tongs

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Notes

Note 1 – To take these potaotes to the next level, use duck or goose fat instead of olive oil. 

Note 2 – I prefer to use a heavy cast-iron roasting pan as it conducts the heat well and is fantastic for getting the best out of your roast potatoes. Make sure that you use a pan that is big enough so the potatoes are in a single layer and not overlapping, so they can brown and crisp up well.

 

Make Ahead

The best way to prepare roasted potatoes in advance is to peel and cut them as per step 2, then cover them with water (so they are completely submerged) and refrigerate them. It’s important that salt isn’t added as the potatoes will go brown. Refrigerate for up to 24 hours, drain, pat dry with a paper towel and proceed with step 3. 

Leftovers

Leftover roasted potatoes reheat surprisingly well. Refrigerate for up to 3 days. Reheat in the micirowave (the potatoes will soften) or in a preheated 200°C (400°F) (180°C/350°F fan-forced) oven for 10–15 minutes (to retain some crispiness).  

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 45 minutes
• Category: Sides
• Method: bake
• Cuisine: Modern Australian