Perfectly Crisp Roast Potatoes
Roast potatoes are non-negotiable for us. Whether it's Christmas dinner, a Sunday roast, or honestly just a Tuesday when you need something special, these are the ones we keep coming back to. We're talking shatteringly crispy on the outside, fluffy and pillowy on the inside, properly golden all over. The secret is in the boil, and once you know it, you'll never go back. Make these once and they'll become your forever roast potato recipe.
Before You Start
- Large baking tray
- Large mixing bowl
- Sieve
- Boil potatoes for 12-15 minutes, then cool for 15 minutes before roasting
Ingredients
- 2 tbsp thyme finely chopped
- 2 tbsp rosemary finely chopped
- 1 tbsp salt - after boiling
- Maris Piper potatoes - 2 or 3 per person
- 30g salt - for the water
- ½ tbsp baking powder
- 5 garlic cloves
- pepper to taste
- 120ml olive oil
Method
Prepare and boil the potatoes
- Peel the potatoes & cut them into halves (or quarters if your potatoes are massive )
- Fill (3/4’s full) a large pan with water & bring it to the boil
- Add the salt & baking powder (this is a very important ingredient - it will make your potatoes super crispy)
- Carefully pour the potatoes into the water, put the lid on & boil for 12 minutes - 15 minutes
- Drain the water away & let the potatoes cool for 15 minutes
- Transfer to a large mixing bowl
Make the infused oil
- Dice the garlic
- Pour the olive oil into a saucepan & heat it
- Add the garlic, rosemary & thyme & cook them all together until the garlic has just started to brown
- Pour the oil into a bowl (through a sieve)
- Pour the infused oil you’ve just made into the potato bowl, add some more salt (this isn’t wholly necessary - it depends on your taste) & then grind in some pepper
- Cover the bowl & vigorously shake the potatoes until the sides & all chuffed up
Roast the potatoes
- Put the potatoes on a baking tray, space them out evenly & bake for 45 minutes (or until they’re really crispy & golden brown)
Time to serve
- Take them out of the oven & serve immediately with all the trimmings! BOSH!
Tips & Variations
- Use the right potato: We find a floury variety like Maris Piper or King Edward works best here. They fluff up beautifully on the inside and crisp up like a dream on the outside.
- Don't skip the shake: After draining, give the potatoes a good shake in the pan with the lid on. It roughs up the edges and that's where all the crispiness comes from. It's our favourite bit of the whole process.
- Hot fat is everything: Make sure your oil or fat is properly hot before the potatoes go in. Cold fat means soggy potatoes and we are not about that life. Get it in the oven for at least 10 minutes before you add them.
Why This Works
The trick here is the baking powder in the boiling water. It sounds a bit odd, trust us on this one, but it roughens up the surface of the potato as it boils, which gives you so much more surface area to crisp up in the oven. That, combined with a good shake after draining to fluff up the edges, is what takes these from nice to absolutely incredible.