The BEST Roast Potatoes

perfect potatoes
There are a lot of claims out there for truly crunchy potatoes. I've tried them all, they are either too greasy, never as crunchy as what they look in the picture or need specific potatoes to produce. This method will work with ANY potato and they are fluffy on the inside and super CRUNCHY on the outside!
  • 1.2 kg of potatoes (I used white potatoes but you can use any)
  • 1/2 cup olive oil
  • 2 tsp of flour (non negotiable – this is the KEY to crispy potatoes!)
  • 1 tsp of salt plus extra to sprinkle on top to serve
  1. Preheat oven to 200c fan forced and preheat your baking tray too. You will need a baking tray that will be able to fit your potatoes without them overcrowding.
  2. Peel potatoes and cut into quarters – My potatoes were a medium size, if you are using large potatoes you may need to cut them into eighths.
  3. Put potatoes in a large pot and cover with water (ensure there isn’t too much water, you want your potatoes to be just submerged).
  4. Place on high heat. Once the water starts to boil rapidly, turn down to a simmer and boil for 2 minutes (set a timer!)
  5. While your potatoes are cooking, add the olive oil to the preheated baking dish in the oven (leave the dish in the oven).
  6. Drain your potatoes in a colander and shake them around to rough up the edges. Add the 2 teaspoons of flour and stir through to evenly coat the potatoes (the potatoes may break up a little and that’s okay).
  7. Add the potatoes to the baking dish, the oil will be hot and will splatter so be careful! Turn the potatoes so they are evenly coated in oil. Add the salt.
  8. Pop them in the oven and bake for 15 minutes. Turn them over and then cook again for 15 minutes. Continue this process until your potatoes are perfectly crisp. It should take around 45 minutes.
  9. Sprinkle with remaining salt and serve.

Can roasted potatoes be made ahead? These reheat surprisingly well either microwaved or reheated in a 180c preheated oven for 5-10 minutes. The best way to prep roasted potatoes in advance is to peel and cut as per step 2 and then cover with water and refrigerate. It’s important you don’t add salt as the potatoes will go brown. You can leave them in the fridge using this method for up to 24 hours and then proceed with step 3.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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