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!
This foolproof recipe can be used with ANY type of potato. Cloud-soft centres and extra-crunchy on the outside!
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.
The potatoes can be refrigerated for up to 3 days, then reheated in the microwave – or oven for extra crispiness.
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.
Use a large enough roasting pan so the potatoes can cook in a single layer without overlapping = maximum crunch!
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.
Cut large potatoes up into smaller pieces. This means more surface area for crisping up.
Watch how to make The BEST Roast Potatoes
If you enjoyed The BEST Roast Potatoes, I think you’ll love:
Prep the pan –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).
Prep the potatoes –Peel the potatoes and cut them into quarters. Cut large potatoes into eighths.
Boil the potatoes –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).
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).
Heat the roasting pan –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).
Flour the potatoes –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).
Roast –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.
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.
Serve –Sprinkle the potatoes with extra salt and serve.
Nutrition information
Nutrition Facts
The BEST Roast Potatoes
Amount per Serving
Calories
325
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Sodium
406
mg
18
%
Potassium
843
mg
24
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
4
IU
0
%
Vitamin C
39
mg
47
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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).
These look amazing. I’m going to try them for Christmas lunch. I know your recipe says soak in water if you want to make ahead but I’m wondering if I can par boil them a few days in advance to save time Christmas morning.
Hi Anna, my entire family demands these every time I’m entertaining! 😂 I wouldn’t recommend par-boiling them a few days ahead. I have tried and unfortunately they don’t hold up well and can go a bit gluey or dry once reheated. The best make-ahead option is to peel and cut the potatoes, then store them submerged in cold water in the fridge. On Christmas morning, drain, dry, par-boil and roast as usual. It still saves a heap of prep time without compromising the texture. I usually do the par-boil step before anyone comes over and already have them in the oven so it’s less fuss. I hope that helps! Nic x
Hi Lisa, I’m so happy you’re enjoying the recipes! 🙌🏻 And I’m thrilled you got the first book. If you follow this link you’ll see which of the booksellers ship overseas. I hope you can get your hands on it! Nic x
These were marvelous and so easy! My kids despise potatoes for some reason, of course with the exception of French fries, so I called these “French fry nuggets” and won over at least a couple of the potato-haters!
Hi Haley, you are so brilliant to come up with a name to tempt your children! 🤣 The games we have to play! Really happy these were a hit and thanks for the rating. Nic x
hi there! i’m going to try this recipe for my husband tonite (he’s on a quest to find the most perfectly crunchy roasted potatoes:) you mention above that you like to cut your potatoes into smaller pieces. can you please share a general idea of the size? like 1-2cm cubes? i live in the states and just quartering the potatoes here (or even cutting them into 8ths) would still be pretty large pieces lol. thank you so much! cannot wait to try these tonite!
Hi Banu, the size of my potato pieces is more like 4 cm (11/2 inch) cubes or 4 x 3 cm (11/2 x 11/4 inch). I hope this helps! I really hope you enjoy the recipe! Nic x
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Grace says:
So so delicious. First time I have ever made roast potatoes and they came out perfect!
Nicole says:
Oh wow, Grace! I’m thrilled that this was your first roast potato recipe and it was a winner! 👏🏻 Well done and thanks for the rating. Nic x
Anna says:
These look amazing. I’m going to try them for Christmas lunch. I know your recipe says soak in water if you want to make ahead but I’m wondering if I can par boil them a few days in advance to save time Christmas morning.
Nicole says:
Hi Anna, my entire family demands these every time I’m entertaining! 😂 I wouldn’t recommend par-boiling them a few days ahead. I have tried and unfortunately they don’t hold up well and can go a bit gluey or dry once reheated. The best make-ahead option is to peel and cut the potatoes, then store them submerged in cold water in the fridge. On Christmas morning, drain, dry, par-boil and roast as usual. It still saves a heap of prep time without compromising the texture. I usually do the par-boil step before anyone comes over and already have them in the oven so it’s less fuss. I hope that helps! Nic x
Lisa says:
Love your recipes! I have your first book, and would love to get your newest one. I’m in the US, and can’t seem to get it.
Nicole says:
Hi Lisa, I’m so happy you’re enjoying the recipes! 🙌🏻 And I’m thrilled you got the first book. If you follow this link you’ll see which of the booksellers ship overseas. I hope you can get your hands on it! Nic x
Taniya says:
This blog is really well-written and amazing. I appreciate you sharing this useful blog.
Nicole says:
Aww, thank you Taniya! That means a lot. 🥰 Nic x
Megan says:
Truly the best roasted potatoes ever! Worth the steps to make them. Who knew a little flour was the secret to that crispy, crunchy goodness?
Nicole says:
Hi Megan, aren’t these delicious! The flour trick is just a gamechanger. I’m so happy you enjoyed them and thanks for the rating.🙌🏻 Nic x
Haley says:
These were marvelous and so easy! My kids despise potatoes for some reason, of course with the exception of French fries, so I called these “French fry nuggets” and won over at least a couple of the potato-haters!
Nicole says:
Hi Haley, you are so brilliant to come up with a name to tempt your children! 🤣 The games we have to play! Really happy these were a hit and thanks for the rating. Nic x
Debbie says:
Hello,
Could I use half olive oil half butter, I don’t know where I would find duck or goose fat. Thank you, I can’t wait to try these!!
Nicole says:
Hi Debbie, don’t worry as the recipe actually only uses olive oil … no duck or goose fat needed! ❤️ Nic x
Emily says:
Hi Nicole, what would you recommend for someone Gluten Free?
Nicole says:
Hi Emily, although I haven’t tested these myself with gluten-free flour, others have and tell me that the results were great! Nic x
Jackie says:
Can you leave the potato skin on?
Nicole says:
Hi Jackie, you sure can. However, the texture of the potatoes won’t be the same and the flavour might be a little more intense. Nic x
Kym says:
Would these work cooking in a airfryer?
Nicole says:
Hi Kym, really sorry but I’m afraid these don’t work in an air fryer. They rely on the oil being preheated in the base of a tray. Nic x
banu says:
hi there! i’m going to try this recipe for my husband tonite (he’s on a quest to find the most perfectly crunchy roasted potatoes:) you mention above that you like to cut your potatoes into smaller pieces. can you please share a general idea of the size? like 1-2cm cubes? i live in the states and just quartering the potatoes here (or even cutting them into 8ths) would still be pretty large pieces lol. thank you so much! cannot wait to try these tonite!
Nicole says:
Hi Banu, the size of my potato pieces is more like 4 cm (11/2 inch) cubes or 4 x 3 cm (11/2 x 11/4 inch). I hope this helps! I really hope you enjoy the recipe! Nic x
Patricia says:
Try this recipe! Perfect crispy roast potatoes every time 😋
Nicole says:
This is just wonderful to hear, Patricia! Thanks so much for the rating too. Nic x