The Ultimate Crispy Roast Potatoes

Roast Potatoes with a sprinkling of sea salt.

Ingredients

• 2.5 lbs (1.2 kg) floury potatoes (like Maris Piper, King Edward, or Russet)

• 4-6 tbsp high-heat cooking fat (Goose fat, duck fat, or a high-heat vegetable oil like canola or sunflower)

• 1 tbsp fine Semolina or Plain Flour (Optional, but highly recommended for crunch)

• 1 tsp Kosher salt (plus extra for boiling)

• 1/2 tsp black pepper

• 4-6 cloves garlic, unpeeled and lightly smashed (optional)

• A few sprigs of fresh rosemary or thyme (optional)

Instructions

1. Prep the Potatoes: Peel the potatoes and chop them into large, even-sized chunks (about 2 inches / 5cm).

2. Parboil: Place the potatoes in a large pan and cover with cold, heavily salted water. Bring to a rapid boil, then reduce the heat and simmer for 8–10 minutes, or until the edges are just starting to soften and look fragile.

3. Heat the Fat: While the potatoes simmer, place your fat of choice into a large, sturdy roasting pan. Place the pan into the oven and preheat the oven to 425°F (220°C). The fat must be shimmering hot when the potatoes go in.

4. The "Chuffing" Step: Drain the potatoes completely in a colander. Crucially, let them steam-dry for about 5 minutes. Return the potatoes to the empty pan, sprinkle with the Semolina or Flour, clamp the lid on, and shake the pan vigorously for 30–60 seconds. This roughs up the edges, creating a fluffy, starchy coating that will turn into a deep crust.

5. Roast: Carefully remove the scorching hot pan from the oven. Using tongs, place the potatoes one by one into the hot fat, ensuring they are coated and spread out in a single layer without touching. Add the smashed garlic cloves and herbs if using.

6. Cook: Return the pan to the oven. Roast for 20 minutes, then flip the potatoes. Roast for another 20-30 minutes, flipping again if needed, until they are deep golden brown and crunchy all over.

7. Serve: Remove, sprinkle with a final pinch of sea salt flakes, and serve immediately.

💡 Crispy Roast Potato Cooking Tips

• The Right Potato Matters: Use a floury, high-starch potato (like Maris Piper, King Edward, or Russet) as they break down easily when shaken, creating that essential fluffy, starchy surface.

• Don't Skip the Steam-Dry: After draining and before shaking, allowing the potatoes to steam-dry for a few minutes removes excess moisture. Moisture is the enemy of crispiness.

• The Hot Oil Sizzle: The fat must be screaming hot when the potatoes hit the pan. This immediately seals the outer layer, preventing the fat from soaking in and making the potatoes greasy.

• The Semolina Secret: A light dusting of Semolina (or plain flour) after shaking acts like micro-granules of crunch, creating a stronger, crispier crust than starch alone.

• Don't Crowd the Pan: Ensure the potatoes are in a single, well-spaced layer. If they are touching, they will steam instead of roast, resulting in soggy patches. Use two trays if necessary!