The Ultimate Roast Potatoes Recipe
Crispy on the outside, cloud-soft on the inside — these are the most irresistible roast potatoes you’ll ever make.
Why You’ll Love This Recipe
Golden, crunchy roast potatoes are the definition of comfort food. They bring back memories of Sunday lunches, cozy kitchens, and plates piled high next to a juicy roast.
After years of testing every “perfect roast potato” recipe out there — from greasy fails to under-crispy letdowns — this method finally delivers everything you could want: a crisp, golden shell and a centre that’s light and fluffy as a cloud.
The best part? It works with any type of potato and doesn’t require fancy ingredients or special equipment. Your oven does most of the work!
Storage
You can make these ahead and refrigerate them for up to 3 days.
To reheat:
- Microwave: softens the inside (less crispy)
- Oven (preferred): bake at 200°C / 400°F for 10–15 minutes to restore crunch.
Should You Peel the Potatoes?
Peeling gives you that extra crackly surface we all love. You can leave the skins on if you prefer a rustic look, but they’ll be less crispy and taste slightly earthier.
Tips for Perfect Roast Potatoes
🥔 Choose the Right Pan
A heavy cast-iron roasting pan conducts heat beautifully and guarantees even crisping. Make sure your potatoes fit in a single layer — overlapping will prevent browning.
🧂 Pick Any Potato
This foolproof method works with all varieties — Yukon Gold, Russet, Maris Piper, or plain white.
💧 Parboil Before Roasting
Boiling the potatoes briefly softens the exterior so they crisp faster and cook evenly inside.
🔪 Cut Smaller Pieces
Smaller chunks mean more surface area — and more crunch!
💨 Rough Them Up
After draining, shake the potatoes in the pot to create rough, uneven edges. These become those crispy golden bits everyone fights over.
🌾 Add a Dusting of Flour
Here’s the secret: tossing the parboiled potatoes in a spoonful of flour forms a light coating that turns ultra-crispy as they roast — just like dredging meat before frying.
🔥 Crank Up the Heat
Roast at 220°C / 425°F (200°C / 400°F fan-forced) for maximum crunch.
🫒 Preheat the Oil
Place your roasting pan with oil in the oven while it preheats. The moment those potatoes hit the hot oil, they’ll start sizzling into crisp perfection.
Ingredients
- 1.2 kg (2 lb 10 oz) potatoes, any kind
- ½ cup (125 ml) olive oil (see note for upgrade)
- 2 tsp all-purpose flour — this is the magic crisp factor!
- 1 tsp sea salt flakes, plus more for serving
Upgrade tip: Swap olive oil for duck or goose fat for an even richer flavor and extra crunch.
Instructions
- Preheat Oven & Pan
Heat the oven to 220°C / 425°F (200°C / 400°F fan-forced). Place the roasting pan inside to heat with a thin layer of oil. - Prep the Potatoes
Peel and cut into quarters (or eighths if large). - Parboil
Cover with water and bring to a boil. Once bubbling, reduce to a simmer for 2 minutes, then drain well. - Rough Up & Flour
Shake the potatoes in the colander to scuff their edges. Sprinkle over flour and toss gently until evenly coated. - Roast
Carefully transfer the potatoes to the hot pan — the oil will sizzle. Turn to coat in oil and sprinkle with salt.
Roast for 15 minutes, flip, then repeat every 15 minutes until deep golden and crunchy — about 45 minutes total. - Serve
Sprinkle with extra sea salt and serve immediately while piping hot.
Make Ahead
Peel and cut potatoes in advance, submerge in water (without salt), and refrigerate up to 24 hours. Drain, pat dry, and proceed with boiling when ready.
Leftovers
Store in the fridge up to 3 days. Reheat in the oven for crisp results or microwave for a softer texture.
Optional Pairings
If you love these roast potatoes, try them with:
- Hasselback Potatoes
- Potato Gratin
- Crispy Oven Wedges
- Creamy Mashed Potatoes
- Sweet Potato Fries
Total time: 55 minutes
Yield: Serves 6
Crispy, golden, and utterly addictive — these roast potatoes prove that simple comfort food can still be spectacular.
