Crispy Roasted Potatoes
Alright, Let’s Talk About Crispy Roasted Potatoes
You know those days when you just need something comforting and carb-loaded, but you also kinda want to trick yourself into thinking it’s fancy? That’s when I roll out my version of crispy roasted potatoes. I’ve made these potatoes so many times, they practically roast themselves now. Oh! There was this one Sunday, years ago, when my mates came over, expecting a full English breakfast, but I was far too lazy for fry-ups—so I plunked these spuds in the oven and hoped for the best. We ended up talking for hours, nicking potatoes off the tray as soon as they left the oven. Now it’s a bit of a tradition, and honestly, who needs toast when you can have extra crispy potatoes?
Why You’ll Love These (Besides the Fact They’re Potatoes)
I make this when life feels a bit much and I want something low effort; you just chop, toss, and roast (plus, there’s an excuse to use way too much olive oil—no apologies). My family goes a little bonkers for these because they’ve got crunchy bits on the outside and soft, fluffy insides. Actually, I used to get so annoyed at how some recipes promised crunch and then gave me… well, basically sad, steamed potatoes. These don’t do that. And if you’re anything like me, you’ll totally appreciate that you can use whatever herbs are left in the back of your fridge.
What You’ll Need (But Feel Free to Wing It)
- 2 pounds of potatoes, cut into chunks (Yukon Gold or Maris Piper are my go-to, but when I’m feeling reckless, I use red potatoes—it’s fine, really)
- 2-3 tablespoons olive oil (or, on a wild day, melted goose fat; butter is great too, but it burns quick—be warned)
- 1 teaspoon salt (I sometimes do half-and-half with garlic salt)
- 3/4 teaspoon black pepper
- 1 teaspoon dried rosemary (fresh is nice but who has that handy? Substitute thyme, Italian seasoning, whatever grandma left in the cupboard)
- 1/2 teaspoon smoked paprika (trust me, it’s worth it, but regular paprika is fine or just skip it if you can’t be fussed)
- 2 cloves garlic, minced (sometimes I skip this if I’m in a hurry or just feeling lazy)
- Optional: a big handful of chopped parsley—because it looks nice at the end
How I (Roughly) Pull This Together
- Preheat your oven to 450°F (or 230°C if you’re not in the US). Trust me, you need it screaming hot; I’ve tried lower and… disappointing.
- Scrub (don’t bother peeling unless you feel like it) and chop your potatoes into chunks. About the size of a walnut is my sweet spot, but I mean, use your best judgment.
- This step is optional but makes a big difference: plop the chunks into a pot, cover them with water, add a fat pinch of salt, and bring to a boil. Parboil for about 8 minutes, just until the edges look like they’re about to go fuzzy. (Some days, I skip this step and it’s still good – just not insane-level crispy.)
- Drain the potatoes and let them steam dry in the colander for 2–3 minutes. I usually give them a shake (like you’re mad at them) to rough up the edges—pro tip form my aunt Jean, cheers Jean.
- On a big baking sheet (I honestly just use whatever fits), drizzle or dump your oil/fat all over, add the potatoes, salt, pepper, rosemary, paprika, and minced garlic. Use your hands to mix it up. Don’t be shy—just scrub your hands later.
- Spread out the potatoes so they aren’t crowded or touching too much. If you need two trays, do it; overcrowding is the enemy of crunch.
- Roast for about 25 minutes, then flip or toss the potatoes (this is where I end up eating a few ‘testers’ directly off the spatula). Stick them back in for another 15–20 minutes, or until they’re gold and crackly with those addictive crispy bits.
- Pull them out, toss with parsley if you want, and maybe another sprinkle of salt (I do, but my arteries would probably like a word with me).
- Eat straight off the tray, or let them cool a bit if you’re a civilised soul. Actually, I find it works better if you serve them hot, but they’re still pretty great cold.
Notes from My Many Attempts
- If you skip parboiling, they’ll still come out alright, especially if you use Yukon Golds—but parboiling really upscales the texture.
- Butter gives great flavor but burns at high temps—just saying, I’ve set off my smoke alarm more than once.
- I’ve tried tossing in chopped onions once; they burn before the potatoes are done, so maybe don’t do that unless you like sad, blackened onions.
Variations I’ve Played With (Some Better Than Others)
- Adding parmesan at the last 5 minutes. It goes nutty and crusty. I definitely recommend.
- Swapping paprika for chipotle powder. Spicy, but in a good way (unless you accidentally dump in too much, like I did that one time… yikes).
- Once, I tried sweet potatoes—wasn’t for me, honestly. They just wouldn’t crisp up. Maybe you’ll have better luck?
Equipment (Or What I Use When I Haven’t Lost Something)
- Baking sheet/tray (if you’ve only got a cake pan, that works too—results still good enough for my standards)
- A big bowl for tossing (but sometimes I just mix everything on the tray, less washing up)
- Colander or strainer (if you’re parboiling, otherwise just drain however you can—I’ve used a slotted spoon in a pinch)
- Spatula for flipping (though I’ve definitely just used my hands with a tea towel more times than I care to admit)
How to Store These (Assuming You Have Leftovers)
Stick any leftovers in an airtight container and toss them in the fridge. They’ll keep for 2-3 days, but honestly, in my house it never lasts more than a day! They’re even pretty good cold. Reheat in the oven or air fryer if you’re wanting that crunch back; the microwave works in a pinch, but they’re a bit sad and floppy after, if I’m honest.
How to Eat Them (Like You Need Me to Tell You…)
We serve them as a side for pretty much anything—roast chicken, sausages, fried eggs if it’s brunch. Sometimes I throw a fried egg over the top, and boom, dinner is sorted. My little cousin thinks they’re best dunked in ketchup (I say mayo or aioli but don’t tell him that). And, call me mad, but a little malt vinegar is lovely—must be my British roots showing.
Lessons (Aka: What NOT to Do Again)
- I once tried rushing the steaming-dry bit, and the potatoes just came out a bit squishy, not that amazing crisp.
- Don’t overcrowd the tray; been there, got the soggy potatoes to prove it.
- Oh! And don’t use foil, the spuds stick like nobody’s business—use parchment or just oil the tray well.
FAQ Corner (Yep, These Are Real Questions)
- Do I really need to parboil? Honestly, no, but that’s how I get the best results. If you’re time-poor (or just over it), skip it. Just expect a little less crunch.
- Can I use other fats? Yup! Goose fat is classic, but I’ve also used bacon drippings—flavor bomb, but definitely not veggie-friendly.
- Why did mine stick to the tray? Happens. Probably the tray needed more oil. Or, if you used foil, that’s your culprit—trust me.
- Can I make these ahead? You bet, but, well, they’re never as crispy reheated (oven is best for re-crisping, though). They’re not bad cold, either, if you ask me.
- What potatoes work best? Yukon Gold, Maris Piper, or King Edward if you can get them. But, look, use what you’ve got. I’ve even done this with tiny salad potatoes—just cut them in half, it’s fine.
Oh, totally forgot—I once meant to add chili flakes for a kick and grabbed cinnamon, and, well, my family still teases me about the “potato dessert” fiasco. Moral: double-check your spice jar, friend!
Ingredients
- 2 pounds of potatoes, cut into chunks (Yukon Gold or Maris Piper are my go-to, but when I’m feeling reckless, I use red potatoes—it’s fine, really)
- 2-3 tablespoons olive oil (or, on a wild day, melted goose fat; butter is great too, but it burns quick—be warned)
- 1 teaspoon salt (I sometimes do half-and-half with garlic salt)
- 3/4 teaspoon black pepper
- 1 teaspoon dried rosemary (fresh is nice but who has that handy? Substitute thyme, Italian seasoning, whatever grandma left in the cupboard)
- 1/2 teaspoon smoked paprika (trust me, it’s worth it, but regular paprika is fine or just skip it if you can’t be fussed)
- 2 cloves garlic, minced (sometimes I skip this if I’m in a hurry or just feeling lazy)
- Optional: a big handful of chopped parsley—because it looks nice at the end
Instructions
-
1Preheat your oven to 450°F (or 230°C if you’re not in the US). Trust me, you need it screaming hot; I’ve tried lower and… disappointing.
-
2Scrub (don’t bother peeling unless you feel like it) and chop your potatoes into chunks. About the size of a walnut is my sweet spot, but I mean, use your best judgment.
-
3This step is optional but makes a big difference: plop the chunks into a pot, cover them with water, add a fat pinch of salt, and bring to a boil. Parboil for about 8 minutes, just until the edges look like they’re about to go fuzzy. (Some days, I skip this step and it’s still good – just not insane-level crispy.)
-
4Drain the potatoes and let them steam dry in the colander for 2–3 minutes. I usually give them a shake (like you’re mad at them) to rough up the edges—pro tip form my aunt Jean, cheers Jean.
-
5On a big baking sheet (I honestly just use whatever fits), drizzle or dump your oil/fat all over, add the potatoes, salt, pepper, rosemary, paprika, and minced garlic. Use your hands to mix it up. Don’t be shy—just scrub your hands later.
-
6Spread out the potatoes so they aren’t crowded or touching too much. If you need two trays, do it; overcrowding is the enemy of crunch.
-
7Roast for about 25 minutes, then flip or toss the potatoes (this is where I end up eating a few ‘testers’ directly off the spatula). Stick them back in for another 15–20 minutes, or until they’re gold and crackly with those addictive crispy bits.
-
8Pull them out, toss with parsley if you want, and maybe another sprinkle of salt (I do, but my arteries would probably like a word with me).
-
9Eat straight off the tray, or let them cool a bit if you’re a civilised soul. Actually, I find it works better if you serve them hot, but they’re still pretty great cold.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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