Homemade Roast Potatoes Recipe
Introduction
Homemade roast potatoes are crispy on the outside and tender on the inside, making them a perfect side dish for any meal. Using simple ingredients like rosemary and garlic, this recipe brings out the best flavors in classic potatoes. It’s an easy and satisfying way to elevate your roast dinner.
Ingredients
- 4 lb russet or Yukon gold potatoes, peeled and cut into large chunks
- 2 tbsp kosher salt, plus more to taste
- 1/2 tsp baking soda
- Freshly ground black pepper, to taste
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
- 1 small handful fresh parsley leaves, chopped
Instructions
- Step 1: Adjust the oven rack to the center position and preheat your oven to 450°F (230°C), or set to 400°F (200°C) if using convection.
- Step 2: Bring 2 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the peeled potato chunks. Stir well and return to a boil.
- Step 3: Lower heat to a simmer and cook the potatoes until a knife meets little resistance when inserted, about 10 minutes after the water returns to a boil.
- Step 4: Drain the potatoes thoroughly and give them a gentle shake in the pot to roughen the edges—this will help create extra crispiness during roasting.
- Step 5: Heat your chosen fat or oil in a large roasting pan in the preheated oven until very hot and shimmering.
- Step 6: Carefully add the potatoes to the hot fat, turning to coat evenly. Spread them out in a single layer for best roasting results.
- Step 7: Roast in the oven, turning occasionally, until golden brown and crispy, about 45 minutes to 1 hour.
- Step 8: In the last 5 minutes of roasting, sprinkle the minced garlic and chopped rosemary over the potatoes and toss gently to combine.
- Step 9: Remove from oven, season with freshly ground black pepper and extra salt if needed. Toss with chopped parsley before serving.
Tips & Variations
- For the crispiest potatoes, let them steam dry well after boiling to remove excess moisture before roasting.
- Try using duck fat or goose fat instead of olive oil for a richer flavor and even crispier texture.
- Add a pinch of smoked paprika or chili flakes in step 8 for a subtle smoky heat.
- Use fresh thyme or sage instead of rosemary for a different herbal twist.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to regain crispiness, as microwaving can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the potatoes ahead of time?
Yes, you can boil and rough up the potatoes a few hours before roasting. Keep them covered at room temperature or refrigerate if holding longer, then roast just before serving.
What type of potatoes work best for roasting?
Russet and Yukon gold potatoes are ideal because their starch content helps them crisp up nicely while remaining fluffy inside.
PrintHomemade Roast Potatoes Recipe
Crispy and fluffy homemade roast potatoes seasoned with rosemary and garlic, roasted to golden perfection using a simple parboiling technique followed by high-heat roasting. These classic roast potatoes are perfect as a comforting side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients
Scale
Potatoes
- 4 lb russet or yukon gold potatoes, peeled and cut into large chunks
Boiling Seasoning
- 2 tbsp kosher salt, plus more to taste
- 1/2 tsp baking soda
Roasting Seasoning
- Freshly ground black pepper, to taste
- 5 tbsp extra-virgin olive oil, duck fat, goose fat, or beef fat
- 1 small bunch rosemary leaves, finely chopped
- 3 medium garlic cloves, minced
- 1 small handful fresh parsley leaves, chopped
Instructions
- Preheat Oven and Prepare Potatoes: Adjust the oven rack to the center position and preheat your oven to 450°F (230°C) or 400°F (200°C) if using convection. Peel the potatoes and cut them into large chunks.
- Parboil the Potatoes: Bring 2 quarts of water to a boil in a large pot over high heat. Add 2 tablespoons kosher salt and 1/2 teaspoon baking soda to the water, then add the chunked potatoes. Stir well and return the pot to a boil. Lower the heat to a simmer and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after the water returns to a boil.
- Drain and Rough Up Potatoes: Drain the potatoes well in a colander. Let them sit for a few minutes to dry out slightly. To create a rough surface that crisps up well, shake the potatoes gently in the colander.
- Season Potatoes and Prepare for Roasting: Transfer the potatoes to a large roasting pan or baking sheet. Drizzle the potatoes with 5 tablespoons of your chosen fat (extra-virgin olive oil, duck fat, goose fat, or beef fat). Sprinkle with freshly ground black pepper, chopped rosemary, and minced garlic. Toss gently to coat the potatoes evenly.
- Roast the Potatoes: Spread the potatoes out in a single layer to ensure even roasting. Place in the preheated oven and roast for 40–50 minutes, turning occasionally, until golden brown and crispy on the outside and fluffy on the inside.
- Finish and Garnish: Remove the potatoes from the oven. Sprinkle with fresh parsley leaves and additional salt if needed. Serve hot as a delicious side dish.
Notes
- Using baking soda in the boiling water helps break down the potato edges to promote crispiness.
- Choose a starchy potato like russet or Yukon gold for the best texture.
- Roasting fat can be substituted based on preference; goose or duck fat gives a richer flavor.
- Shaking the potatoes in the colander after boiling creates a rough surface for crispier roasting.
- Adjust roasting time and temperature if using convection ovens to prevent burning.
Keywords: roast potatoes, crispy potatoes, rosemary potatoes, garlic roast potatoes, side dish, British recipe
