Crispy English Roasted Potatoes

Why You’ll Love This Recipe

Crispy English Roasted Potatoes are the ultimate side dish—golden and crunchy on the outside, soft and fluffy on the inside. Traditionally served with Sunday roasts, these potatoes are boiled, roughed up, and roasted in hot fat for that signature crunch. Simple yet satisfying, they pair perfectly with meats, gravies, or as a stand-alone treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

starchy potatoes (like Maris Piper or Russet)
salt
vegetable oil, goose fat, or duck fat
black pepper
fresh herbs (like rosemary or thyme, optional)
garlic cloves (optional, for added flavor)

directions

Preheat your oven to 425°F (220°C).

Peel the potatoes and cut them into large chunks.

Place potatoes in a large pot of salted water and bring to a boil. Simmer for 10–15 minutes until just tender.

Drain the potatoes and let them sit for 1–2 minutes to dry slightly.

Rough up the edges by shaking them gently in the pot or tossing with a spoon.

Heat oil or fat in a roasting pan in the oven for about 5 minutes until hot and shimmering.

Carefully add the potatoes to the hot fat, turning to coat each piece.

Roast for 45–55 minutes, flipping halfway through, until golden and crispy.

Optionally, add garlic cloves and herbs during the last 15–20 minutes for extra flavor.

Drain excess oil if needed, season with salt and pepper, and serve immediately.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 15 minutes
Boiling time: 15 minutes
Roasting time: 45–55 minutes
Total time: about 1 hour 15 minutes

Variations

Add a sprinkle of paprika or smoked salt for a unique twist.
Use beef dripping for a richer, traditional flavor.
Top with fresh chopped parsley or chives before serving.
Toss in a spoonful of malt vinegar just before serving for a tangy finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven or air fryer at 400°F (200°C) for 10–15 minutes to restore crispiness.
Avoid microwaving, as it softens the texture.

FAQs

What are the best potatoes for roasting?
Starchy varieties like Maris Piper, King Edward, or Russet work best for a fluffy interior and crisp crust.

Can I make them ahead of time?
Yes, parboil and rough them up, then store in the fridge. Roast just before serving.

Can I use olive oil?
Yes, but for the crispiest results, use high-smoke point oils or animal fats.

Why do you rough up the potatoes?
It creates more surface area to crisp up in the oven.

Do I have to peel the potatoes?
Peeling is traditional, but you can leave the skin on for a rustic version.

Can I add other vegetables?
Yes, root vegetables like carrots or parsnips roast well alongside.

How do I prevent them from sticking?
Ensure the fat is hot before adding potatoes and don’t move them too early.

Are these gluten-free?
Yes, naturally gluten-free unless cross-contaminated.

Can I freeze them?
Not recommended, as texture may suffer. Best enjoyed fresh.

Do they need turning during roasting?
Yes, turn at least once to ensure even crisping.

Conclusion

Crispy English Roasted Potatoes are a beloved classic that deliver maximum flavor with minimal ingredients. Their irresistible texture and golden perfection make them a must-have at any roast dinner or festive gathering. Once you try this method, it might just become your go-to way of making roasted potatoes.

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