These super crispy roasted potatoes are a classic British side dish, and a must-have with any roast dinner. Potatoes are parboiled, fluffed and roasted to perfection in oil, or your choice of fat.
Everybody loves roast potatoes, and this traditional dish is much easier to make from scratch than you might think.
Why you'll love it
- Traditional potato side dish
- Amazing crispy potatoes
- Really easy to make
- Affordable + easily available ingredients
- Almost impossible to get it wrong
- Everybody loves roasted potatoes!
- Vegan, gluten free, dairy free
🥔 More POTATO RECIPES from Hint of Healthy
Potatoes: Choose a potato that is suitable for roasting. Maris piper or Yukon golds are excellent options. Other potatoes might not roast as well, or develop the desired texture.
Salt + rosemary: Add flavor to the potatoes.
Vegetable oil: Roasting the potatoes in a large amount of vegetable oil is what makes them really crispy. You can also use other types of fat like duck fat or goose fat.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel the potatoes, and dice into similar sized large chunks. Add them to a large pot of boiling water, and boil for about 5 minutes. The potatoes should be slightly softer on the surface, but not cooked yet.
Two: Drain off the excess water from the pot. Cover the pot with a lid, and shake vigorously. The potatoes will be broken up on the surface, and look fluffy. This allows them to better absorb the oil, and become crispy.
Three: Meanwhile, preheat the oven to 425 F / 220 C. Cover the bottom of a large roasting dish or baking sheet with a layer of vegetable oil or fat, and place this in the oven as it preheats to heat up the oil.
Four: Carefully place the potatoes onto the hot oil on the roasting dish. I like to use tongs to avoid any hot oil from splattering. Turn the potatoes to coat them in oil on all sides, then place them in the oven.
Five: Roast for about 40 minutes, or until the potatoes are crispy on the outside and soft on the inside. Turn them once halfway through cooking.
Six: Remove the potatoes from the oven. Sprinkle some Maldon sea salt and rosemary on top, then serve.
- Make sure to shake the potatoes until they are fluffy, but not completely smashed up. Too much fluffing, and you could end up with mashed potatoes instead.
- Add enough vegetable oil to completely cover your baking sheet.
- Be careful when you handle the sheet with hot oil. Use oven gloves, and carefully avoid any spillage.
- I like to use tongs to turn the potatoes as they roast. I find this easier than using forks, or a spoon or spatula, as you want to prevent the oil from splattering.
- Cut the potatoes into large, but similar sized chunks. An even size means that every piece of potato should be done at the same time.
- If your oven cooks unevenly, and some potatoes are browning faster than others, you should turn the baking sheet around halfway through roasting.
Crispy roast potatoes with rosemary is a popular, and traditional British side dish. It's commonly served with a roast dinner, such as a classic Sunday roast or Christmas dinner, but you can pair the potatoes with any entree that you like.
Here are some of my favorite dishes to serve them with:
- Slow Cooker Gammon
- Lemon Roast Chicken
- Pork Loin Steaks
- Air Fryer Roast Beef
- Instant Pot Pork Roast
- Roast Topside of Beef
Other seasoning: Feel free to replace the seasoning with any others of your choice. Try adding fresh thyme, lemon juice, coarse black pepper or red pepper flakes to your potatoes instead.
Different fat types: Instead of using vegetable oil, try cooking your roast potatoes in duck fat, goose fat or lard. These add a little more flavor to the potatoes, and are a more traditional choice.
You can store leftover roasted potatoes in a sealed container in a refrigerator for up to 3 days. Keep in mind that the potatoes will not be as crispy as when they are freshly cooked.
You can use leftover roast potatoes in a variety of dishes. Pair it with leftover meat or bacon to make Pytt I Panna, a Scandinavian breakfast hash, or add them to a casserole or stew.
🥔 More POTATO RECIPES from Hint of Healthy
Frequently asked questions
The secret to crispy roast potatoes is to fluff the potatoes, and roast them in hot oil. The fluffy potatoes will absorb the oil better, and become really crispy. Make sure to also roast them at a high temperature.
Yes, to make really crispy roast potatoes, it's essential to parboil them first because they need to be fluffy in order to soak up the oil. If you don't parboil them first, they will taste more like baked potatoes.
Floury potatoes are best for roasting. Yukon gold and Maris Piper are popular variants that work really well.
You might also like these recipes
- Brussels Sprouts with Bacon
- Garlic Parmesan Potato Wedges
- Sausage Apple Stuffing
- Parmentier Potatoes
- Boulangere Potatoes
- Air Fryer Sweet Potatoes
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Crispy Roast Potatoes
- 2 pounds floury potaotes (Maris Piper or Yukon Golds)
- ½ cup vegetable oil
- 1 teaspoon rosemary
- ½ teaspoon sea salt
- Peel the potatoes, and dice into similar sized large chunks. Add them to a large pot of boiling water, and boil for about 5 minutes. The potatoes should be slightly softer on the surface, but not cooked yet.
- Drain off the excess water from the pot. Cover the pot with a lid, and shake vigorously. The potatoes will be broken up on the surface, and look fluffy. This allows them to better absorb the oil, and become crispy.
- Meanwhile, preheat the oven to 425 F / 220 C. Cover the bottom of a large roasting dish or baking sheet with a layer of vegetable oil or fat, and place this in the oven as it preheats to heat up the oil.
- Carefully place the potatoes onto the hot oil on the roasting dish. I like to use tongs to avoid any hot oil from splattering. Turn the potatoes to coat them in oil on all sides, then place them in the oven.
- Roast for about 40 minutes, or until the potatoes are crispy on the outside and soft on the inside. Turn them once halfway through cooking.
- Remove the potatoes from the oven. Sprinkle some Maldon sea salt and rosemary on top, then serve.
- Nutrition: Although the recipe calls for using ½ cup vegetable oil, please use enough oil to cover the bottom of your roasting dish. For the nutritional calculation, I have estimated how much oil is actually absorbed into the potatoes, as a portion of the oil will remain in the dish after cooking the potatoes.
- Store leftovers in a refrigerator for up to 3 days.
The perfect side dish to so many of my favorite mains. Glad I've stumbled upon your recipe before the holidays!
Every meal is better with perfect roast potatoes! I'm glad you like it 🙂
You really can't beat good crispy roast potatoes, they really are the perfect side.
i agree fully!
I am a huge roast potatoes fan! Yours look perfectly crispy and delicious. Can't wait to try them, cheers!
Hope you like them 🙂
Looks like the perfect side dish. Very versatile.
I love the awesome photos that are included in your recipe post for roasted potatoes! Super thrilled that I have all the ingredients to make this delightful recipe for tonight's dinner.
Thank you! Luckily the ingredients are very accessible.
Heidy L. McCallum
I made this recipe for potatoes and rosemary and loved the outcome! Perfect potatoes! The entire family loved the recipe.
That's amazing Heidy!
So simple to make with only 5 minutes prep time. I do also love the combination of rosemary and roast potatoes 🙂 nice recipe
I'm happy you like them!