Homemade Roast Potatoes

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Golden, crispy on the outside, and fluffy on the inside—Homemade Roast Potatoes are a simple yet glorious dish that brings comfort to any table. Whether you’re serving them as a side with a Sunday roast, enjoying them with a weeknight dinner, or sneaking a few straight from the tray, these potatoes never fail to satisfy. Each bite offers a crunch that gives way to a soft, buttery interior, seasoned just right with herbs, garlic, and a touch of salt.

What sets these roast potatoes apart is the technique—parboiling, roughing them up, and then roasting in hot oil or fat to create that iconic crispy exterior. Toss in fresh herbs like rosemary or parsley, and you’ve got a side dish that can easily steal the spotlight. It’s an easy recipe, but when done right, it tastes like you’ve worked magic.

Why You’ll Love This Homemade Roast Potatoes Recipe

• Irresistibly crispy texture with a creamy center
• Only a handful of basic ingredients
• Versatile—pairs perfectly with meat, fish, or vegetarian mains
• Great for meal prep or leftovers
• Crowd-pleasing and family-friendly

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Preparation Phase & Tools to Use

To make truly delicious roast potatoes, you’ll need a few essential kitchen tools:

• Large Pot: Used for parboiling the potatoes. Softens the outside to prepare for crisping in the oven.
• Colander: Helps drain the water and gives you a chance to rough up the edges for more texture.
• Baking Tray: A flat tray ensures even roasting and maximum surface area for crisping.
• Oven: A must for achieving the golden-brown finish.
• Tongs or a Spatula: For flipping the potatoes halfway through roasting to get even color on all sides.
• Mixing Bowl (optional): For tossing potatoes in oil, herbs, or garlic before roasting.

Each tool plays a key role in delivering those signature crispy edges and fluffy centers.

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Preparation Tips

Choose the right type of potato—starchy varieties like Russets or Maris Piper work best because they crisp up beautifully. Don’t skip the parboiling step; it softens the outer layer just enough to allow for those crispy, craggy edges after roasting. After draining, give the potatoes a good shake in the colander—this roughing-up step is the secret to texture. Make sure your oil or fat is hot before the potatoes go in the oven, and don’t overcrowd the tray to avoid steaming. Lastly, season at the end with sea salt and herbs to keep everything vibrant and flavorful.

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Ingredients for this Homemade Roast Potatoes Recipe

• 2.5 lbs (about 1.2 kg) starchy potatoes (Russet, Maris Piper, or Yukon Gold)
• 4 tablespoons vegetable oil, duck fat, or beef dripping
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 2–3 garlic cloves, smashed (optional, for aroma)
• Fresh rosemary or parsley, finely chopped (optional)

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Step 1: Choose and Peel the Potatoes

Start by selecting a starchy potato variety such as Maris Piper or Russet. These types ensure a soft, fluffy interior with the perfect crisp. Peel the potatoes and cut them into even-sized chunks—about 2 inches across—so they cook uniformly.

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Step 2: Parboil the Potatoes

Place the potatoes in a large pot of cold, salted water. Bring to a boil and let them simmer for 7–10 minutes until just fork-tender. You don’t want them fully cooked—just soft enough on the outside to break down slightly.

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Step 3: Drain and Rough Up the Edges

Drain the potatoes in a colander. Let them sit for a minute to steam dry, then shake the colander gently to roughen the edges. This creates the craggy surface that crisps beautifully in the oven.

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Step 4: Preheat the Oven and Heat the Fat

While the potatoes are drying, preheat your oven to 425°F (220°C). Add your oil or fat of choice to a large baking tray and place it in the oven for 5–7 minutes to heat. The fat should be hot enough to sizzle when the potatoes touch it.

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Step 5: Toss Potatoes in the Hot Fat

Carefully remove the tray from the oven. Using tongs, place the potatoes onto the tray and gently turn them to coat all sides in the hot oil. Be cautious—the oil will be very hot. This step locks in the crispiness.

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Step 6: Roast to Golden Perfection

Roast the potatoes in the oven for about 45–50 minutes, turning them halfway through cooking. They should be deeply golden and crispy on the outside, and fluffy on the inside. Don’t rush—good roasties take time.

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Step 7: Finish with Seasoning and Herbs

Once out of the oven, sprinkle with additional sea salt to taste, freshly ground black pepper, and chopped herbs like rosemary or parsley for a fragrant, fresh finish. Serve hot and enjoy every crunch.

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Notes

The texture of your roast potatoes depends on three key elements: the variety of potato, the parboiling step, and the temperature of the fat. Be generous with seasoning, and don’t be afraid to let the potatoes get deeply golden—that’s where the flavor lives. You can also use leftover herbs like thyme or oregano if you don’t have rosemary or parsley.

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Watch Out for These Mistakes While Cooking

• Skipping the parboil step: This is essential for that perfect contrast between a soft interior and crispy crust.
• Not preheating the fat: Cold fat won’t crisp the edges and might make the potatoes soggy.
• Overcrowding the tray: It traps steam and prevents crisping. Spread them out evenly.
• Undersalting: Don’t forget to season properly, both before and after roasting.
• Turning too early: Let them brown fully on one side before flipping. Turning too soon ruins the crisp.

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Storage Instructions

Let any leftovers cool to room temperature before transferring to an airtight container. Store in the fridge for up to 4 days. To reheat and maintain crispiness, spread them on a baking tray and warm in a 400°F (200°C) oven for 10–15 minutes. Avoid microwaving if you want to keep that signature crunch. For freezing, lay them flat on a tray, freeze until solid, then store in freezer bags for up to 1 month.

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Estimated Nutrition (per serving, approx. 1 cup)

• Calories: 230 kcal
• Fat: 10 g
• Saturated Fat: 2 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 3 g
• Sugar: 1 g
• Sodium: 310 mg
• Cholesterol: 0 mg

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Frequently Asked Questions

Can I use olive oil instead of vegetable oil?

Yes, but use light olive oil with a higher smoke point. Extra virgin can burn at high temps.

Why are my potatoes not crispy?

Most likely causes include not parboiling long enough, overcrowding the pan, or using too little oil.

What’s the best potato variety for roasting?

Starchy potatoes like Russet, Maris Piper, or Yukon Gold are ideal for a fluffy inside and crispy exterior.

Can I make these ahead of time?

Yes! Parboil and rough them up, then store in the fridge. Roast just before serving.

How do I make them extra crispy?

Rough up the edges well after parboiling, use hot fat, and don’t overcrowd the pan.

Do I need to peel the potatoes?

Peeling helps with even crisping, but you can leave the skins on for a more rustic version.

Can I add spices?

Absolutely! Smoked paprika, garlic powder, or chili flakes can add a flavorful twist.

What should I serve with roast potatoes?

Perfect with roasted meats, grilled fish, vegetarian mains, or even as a snack with dips.

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Conclusion

Homemade Roast Potatoes might be simple, but when done right, they’re a culinary triumph. With golden, crunchy edges and soft, pillowy centers, this dish elevates any meal. Follow the technique, respect the details, and you’ll have a crowd-pleasing side that’s comforting, satisfying, and unforgettable. Whether it’s a holiday dinner or a casual weeknight, these roasties are always a good idea.

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