Name: Crispy Roast Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: British
Ingredients: 2 pounds (900g) Yukon Gold or russet potatoes; ¼ cup (60ml) olive oil or duck fat; 4 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 teaspoon paprika; 1 teaspoon sea salt; ½ teaspoon black pepper; ½ teaspoon dried rosemary (optional)

Golden brown crispy potatoes with herbs and spices in a rustic dish, perfect side for any meal | lonerecipes.com

I discovered this crispy roast potato technique years ago when I was trying to recreate the perfect pub-style roasties I'd had in England. After many failures of soggy or burnt potatoes, I finally cracked the code with this method. I start by parboiling the potatoes until they're just beginning to soften, then drain them and give them a good shake in the colander to rough up the edges - this is key for maximum crispiness! The hot oil creates that gorgeous golden exterior, while the paprika adds both color and a subtle smoky flavor. The fresh herbs are added at the end for brightness. What makes these potatoes special is the textural contrast - that satisfying crunch giving way to a fluffy interior. They've become my signature side dish that friends and family request whenever I'm cooking.

Why I love this recipe

I love this crispy roast potato recipe because it delivers restaurant-quality results with minimal effort. There's something almost magical about the transformation these humble potatoes undergo in the oven - from plain white chunks to golden nuggets of deliciousness. The sound of the fork breaking through that crispy exterior is so satisfying! I appreciate how versatile they are, complementing almost any main dish I serve them with. The recipe is also incredibly reliable - follow these steps and you'll get perfect results every time. I also love how they bring people together - there's always a moment of appreciation when I bring these to the table. They're comfort food elevated to an art form, and the fact that such simple ingredients can create something so special reminds me why I love cooking in the first place.

What You Need From Your Kitchen

Potatoes: Choose starchy varieties like Russet or Yukon Gold for the fluffiest interior
Fat: Olive oil works well, but duck fat or goose fat will create the crispiest exterior
Garlic: Adds aromatic flavor that infuses into the potatoes while roasting
Fresh herbs: Parsley adds color and freshness, while rosemary adds earthiness
Paprika: Adds a subtle smoky flavor and beautiful color
Sea salt: Use coarse sea salt for better texture and flavor distribution

Let's Make These Together

Prep the potatoes: Start by peeling your potatoes and cutting them into evenly sized chunks - about 1-2 inches wide. Even sizes ensure they cook at the same rate. Rinse them under cold water to remove excess starch.
Parboil for fluffiness: Add potatoes to cold salted water, bring to a boil, and cook for 10 minutes until the edges soften but centers remain firm. This creates that perfect contrast between crispy exterior and fluffy interior.
Create rough edges: After draining, shake the potatoes vigorously in the colander. This roughing up is crucial - it creates more surface area that will crisp up in the oven and gives that characteristic craggy texture.
Preheat the oil: Heat your roasting pan with oil in the hot oven before adding potatoes. The potatoes should sizzle when they hit the pan - this immediate heat shock helps create the crispy exterior.
Season strategically: Add the garlic, salt, pepper and paprika before roasting, but save the fresh herbs until the end so they maintain their color and flavor.
Roast with space: Arrange potatoes in a single layer with space between each piece. Overcrowding leads to steaming instead of roasting, which prevents proper crisping.
Serve immediately: These potatoes are at their absolute best fresh from the oven when the contrast between crisp and fluffy is most pronounced.

Recipe picture — Homemade crispy roast potatoes with golden edges and paprika seasoning, glistening with olive oil | lonerecipes.com

Switch Things Up

I still remember the first time I nailed this recipe. It was for Sunday dinner with my family, and I was determined to make roast potatoes that weren't just soft and boring. The game-changer was parboiling them first, then shaking them in the colander to rough up the edges. When I pulled them out of the oven, they had that perfect golden crunch that made the most satisfying sound when broken with a fork. Everyone went quiet for a moment when they tasted them - that's when I knew I'd perfected it.

Perfect Pairings

These crispy roast potatoes pair beautifully with so many dishes. They're the ideal companion to a classic roast chicken or beef. For a complete Sunday roast, serve them alongside Yorkshire puddings and roasted vegetables with rich gravy. They also work wonderfully with grilled steak or pan-seared fish for a simpler meal. For a vegetarian option, they're perfect next to a hearty mushroom Wellington or alongside roasted vegetables and halloumi cheese.

Perfectly roasted potato chunks with crispy exteriors and fluffy centers, seasoned with fresh parsley | lonerecipes.com

Frequently Asked Questions

→ Can I make these potatoes ahead of time?: You can parboil the potatoes up to a day ahead, but for best results, the actual roasting should be done just before serving. The crispy texture diminishes significantly as they cool and doesn't fully restore when reheated.
→ What's the best type of potato to use?: Starchy potatoes like Russets or Yukon Golds work best. They have the right amount of starch to create that fluffy interior while still crisping nicely on the outside. Waxy potatoes won't give you the same textural contrast.
→ Why aren't my potatoes getting crispy?: This usually happens because either the oven temperature isn't hot enough, the pan is overcrowded causing the potatoes to steam rather than roast, or the potatoes weren't dry enough before going into the hot oil.
→ Can I use different herbs and spices?: Absolutely! This recipe is versatile - try rosemary, thyme, oregano, or sage. You can also experiment with seasonings like garlic powder, onion powder, or even a touch of cayenne for heat.
→ Can I make these vegan?: Yes, simply use olive oil instead of duck fat. The results will still be delicious, though duck fat does provide a richer flavor and slightly crispier texture.

Conclusion

These crispy roast potatoes are the perfect side dish for almost any meal. The contrast between the crunchy exterior and fluffy interior makes them irresistible. The blend of paprika, garlic, and herbs creates a flavor profile that's both comforting and exciting. They're simple to make but deliver restaurant-quality results that will have everyone reaching for seconds.