Nothing says a festive gathering quite like a platter of golden, crispy roast potatoes. Perfectly fluffy on the inside and irresistibly crunchy on the outside, these potatoes are sure to steal the spotlight at your holiday feast.
Why You’ll Love This Recipe?
These roast potatoes are the epitome of comfort food. They’re easy to prepare yet yield a stunningly delicious result. The secret lies in a combination of parboiling, roughing up the edges, and roasting in hot oil until perfection. They pair seamlessly with roasts, gravies, or even as a standalone snack.
Ingredients
- Yukon Gold or Russet potatoes
- Neutral oil with a high smoke point (like vegetable or sunflower oil)
- Salt and black pepper
- Optional seasonings like garlic, rosemary, or thyme
Full list of ingredients and measurements can be found in the recipe card below.
Directions
- Preheat your oven to 425°F (220°C).
- Peel the potatoes and cut them into even-sized chunks. Parboil them in salted water until just tender.
- Drain the potatoes and shake them in the colander to rough up the edges.
- Heat oil in a large roasting pan until shimmering. Add the potatoes, ensuring they’re evenly coated with oil.
- Roast in the oven for 45–60 minutes, turning occasionally, until golden and crispy.
- Season with salt, pepper, and optional herbs or spices before serving.
Expert Tips and Tricks
- Choose the right potato: Starchy varieties like Russets crisp up beautifully, while Yukon Golds offer a buttery interior.
- Don’t skip parboiling—it’s essential for achieving that fluffy center.
- Rough edges are your friend; they create those crispy bits everyone loves.
- Avoid overcrowding the pan. Give each potato plenty of space to crisp up.
Recipe Variations and Possible Substitutions
- Swap the oil for duck fat or goose fat for a richer flavor.
- Add a sprinkle of Parmesan and garlic powder in the last 10 minutes of roasting.
- Experiment with spices like paprika, cumin, or smoked chili flakes for a flavor twist.
Serving and Pairing Suggestions
Serve these roast potatoes alongside a classic roast turkey, glazed ham, or a hearty vegetable casserole. They’re also excellent with a creamy gravy or tangy cranberry sauce. For a vegetarian-friendly feast, pair them with roasted Brussels sprouts and a lentil loaf.
Storage and Reheating Tips
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and crisp them up in a 400°F oven for 10–15 minutes. Avoid microwaving, as it can make them soggy.
FAQs
1. Can I make these ahead of time?
Yes! Parboil the potatoes a day ahead, store them in the fridge, and roast them just before serving.
2. What’s the best oil to use?
Go for oils with a high smoke point, like sunflower, canola, or avocado oil.
3. Why aren’t my potatoes crispy?
Make sure your oven is hot enough and avoid overcrowding the pan. Also, let the oil preheat before adding the potatoes.
4. Can I leave the skins on?
Absolutely! Leaving the skins on adds extra texture and flavor. Just make sure to scrub the potatoes well.
Conclusion
Ultimate Crispy Roast Potatoes are a timeless side dish that brings warmth and crunch to any holiday table. Whether you’re hosting a festive dinner or simply craving comfort food, this recipe is bound to be a hit. Try it out, and let the compliments roll in!
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Ultimate Crispy Roast Potatoes for Holiday Feasts
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British, Comfort Food
- Diet: Vegetarian
Description
Golden, crispy-on-the-outside and fluffy-on-the-inside roast potatoes that are perfect for any occasion. This foolproof method ensures maximum crunch and flavor, making these potatoes a crowd-pleaser at every meal.
Ingredients
- 2 lbs (900g) Yukon Gold or Russet potatoes
- 4 tbsp olive oil (or duck fat for extra richness)
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
Instructions
- Prep the potatoes: Peel the potatoes and cut them into evenly-sized chunks (about 2 inches). Rinse in cold water to remove excess starch.
- Parboil: Bring a large pot of salted water to a boil. Add the potatoes and simmer for 10 minutes, or until the edges are soft but not falling apart. Drain thoroughly.
- Rough up the edges: Shake the drained potatoes in the colander or pot to rough up their edges. This helps create a crispy texture.
- Season the potatoes: Preheat your oven to 425°F (220°C). In a large baking tray, toss the potatoes with olive oil, garlic powder, smoked paprika, salt, pepper, rosemary, and thyme. Spread them out in a single layer.
- Roast: Bake for 45-55 minutes, flipping the potatoes halfway through for even crispiness.
- Serve: Sprinkle with additional salt to taste and serve immediately for maximum crispiness.
Notes
- For extra crispiness, preheat the baking tray in the oven before adding the potatoes.
- Duck fat or beef tallow adds a rich flavor but olive oil keeps the recipe vegetarian and heart-healthy.
- Leftovers can be reheated in a 400°F (200°C) oven for 10-15 minutes.
Nutrition
- Serving Size: About 1 cup of potatoes
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg