Description
Golden and crispy on the outside, tender and fluffy on the inside—these English-style roasted potatoes are parboiled, roughed up, and roasted in hot oil for the ultimate roastie experience.
Ingredients
Units
Scale
- 2 lb Yukon Gold or Russet potatoes, peeled and cut into 2-3 inch chunks
- 1 tbsp salt (for boiling)
- 1/2–3/4 cup vegetable oil, duck fat, or beef dripping
- Salt and pepper to taste
- 2–4 cloves garlic, smashed (optional)
- 1–2 tbsp chopped rosemary or thyme (optional)
Instructions
- Preheat oven to 425°F (220°C). Add oil or fat to a large roasting pan and place in oven to heat.
- Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil and simmer for 8–10 minutes until just tender on the outside.
- Drain the potatoes and shake them in the pot or colander to rough up the edges.
- Carefully remove the hot pan from the oven and add the potatoes in a single layer. They should sizzle on contact.
- Roast for 20 minutes, then turn the potatoes. Roast for another 25–45 minutes, turning occasionally, until deep golden and crispy.
- Add garlic and herbs (if using) during the last 15–20 minutes of roasting.
- Season with salt and pepper and serve hot.
Notes
- Using hot oil helps to crisp the potatoes immediately.
- Roughing up the potatoes after boiling creates more surface area for crispiness.
- Turn the potatoes during roasting to ensure even browning.
- They are best served fresh but can be reheated in the oven to regain crispiness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg