The Best Roast Potatoes

Perfect roast potatoes, soft and fluffy on the inside with golden, crispy edges that melt in your mouth. These roast potatoes are comforting, flavorful, and the ultimate side for family dinners or special occasions.

Why You’ll Love This Recipe

• Crispy, golden, and fluffy inside
• Uses simple, easy-to-follow ingredients
• Perfect for family dinners, Sunday roasts, or special occasions

Ingredients

Parboiling

• 8–10 potatoes, peeled and cut into large chunks
• 1/2 tsp coarse salt

Fat

• 3/4 cup duck fat
• 100 g unsalted butter

Prep & Seasoning

• Olive oil, 1–2 tsp
• Salt & pepper, to taste

Serving (Optional)

Fresh thyme

1/2 tsp Maldon sea salt

Fresh rosemary, roughly chopped

Instructions

1. Preheat & Prepare Potatoes

1. Preheat the oven to 210°C (410°F).
2. Wash, peel, and cut potatoes into large cubes.
3. Toss with salt, pepper, and 1 tsp olive oil to coat lightly.

2. Parboil & Shake

1. Bring a pot of water to a boil. Add a pinch of salt, then the potatoes. Reduce to a medium simmer and cook for 8–10 minutes.
2. Drain in a colander, then return to the pot. Cover with the lid and shake to rough up the edges — this helps create crispy corners.

3. Heat Fat

1. Place duck fat and butter in a roasting pan and heat in the oven until shimmering hot, about 10 minutes.

4. Roast the Potatoes

1. Carefully add the parboiled potatoes to the hot fat, cut-side down.
2. Roast for 20 minutes without turning.
3. After 20 minutes, turn the potatoes once to ensure even golden-brown color. Roast for another 10–15 minutes until golden and crispy.

5. Serve

1. Sprinkle with Maldon sea salt, fresh rosemary, and thyme if desired. Serve immediately.

Expert Tips

• Don’t turn too soon: Let potatoes create a crispy crust first; only turn once after 20 minutes.
• Ultra-crispy edges: Parboil, drain, and shake with the lid on to roughen surfaces.
• Use hot fat: Shimmering fat ensures a golden crust.
• Avoid overcrowding: Potatoes need space to crisp, otherwise they steam.
• Optional aromatics: Garlic, thyme, or rosemary can be added for extra flavor.

Variations

• Skin-on Roast Potatoes: Skip peeling for extra texture; parboil as usual.
• Herb-Infused: Add a sprig of rosemary or thyme to the fat before roasting.
• Vegan Version: Use olive oil or vegetable oil instead of butter and duck fat.

FAQ

Q: Can I make these in advance?
A: Best served fresh, but you can parboil and shake the potatoes ahead of time. Roast just before serving.

Q: Can I use other potatoes?
A: Yes, starchy varieties like Yukon Gold or Russet work best for fluffy interiors and crispy edges.

Q: Can I skip the duck fat?
A: Yes, use all butter or a high-heat oil, though duck fat gives the best flavor and crispiness.

Q: Do I have to shake the potatoes?
A: Yes, shaking roughs the edges and creates extra crunch.ering hot, the oven heat needs to be the right temperature. Roast at 210°C.
Preheating is essential. Avoid opening the oven too often — heat loss = less crisp.

More Recipes You’ll Love

• Overnight Slow Cooker Lamb Leg Roast
• Air Fryer Pork Belly
• Baked Smashed Potatoes
• Crispy Sliced Spiral Potatoes
• How To Make Spicy (Garlic Free) Roast Chicken
• Rump Roast
• Roast Beef With Gravy
• Crispy Crackling Slow Roasted Pork Belly With Vegetables

⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!

PIN THIS RECIPE FOR LATER