The Best Crispy Roast Potatoes Ever Recipe

I finally cracked a pantry secret for Crispy Roast Potatoes that keeps them gluten-free and vegan if you use oil.

I never thought roast potatoes could make me giddy, but these do. With Yukon Gold potatoes and a trick I picked up from a Sunday roast, they get impossibly crunchy outside and pillow soft inside, with a bright hit of rosemary that makes every bite sing.

I test recipes a lot, and still this one surprised me, its like the perfect balance of texture and flavour I keep chasing. You wont believe how much attention they steal at the table.

If you call yourself a fan of Crispy Roast Potatoes, you need to try this version, even if you tell people it was an accident.

Ingredients

• Potatoes, starchy tubers, mostly carbs with some fibre and vitamin C, great roasted flavor
• Olive oil or goose fat adds crispiness and richness, mostly fats for calories and satiety, heart healthy if olive
• Semolina or cornflour helps make edges crunchy, mostly carbs, no strong flavor, tiny protein boost
• Baking powder releases gas, puffs surface making them extra crispy and light inside
• Garlic, pungent aromatics, low calories, adds savory depth and slight sweetness when roasted
• Rosemary and thyme are woodsy herbs, add piney and lemony notes, rich in antioxidants
• Lemon zest and parsley, zest gives bright citrus lift, parsley adds freshness and a little vitamin K
• Salt boosts flavor and helps crust formation, black pepper gives subtle heat

Ingredient Quantities

• 2 lb (900 g) Maris Piper or Yukon Gold potatoes, peeled and cut into even chunks
• 3 tbsp olive oil or any neutral high smoke point oil, or 3 tbsp goose fat if youre not vegan
• 1 tbsp semolina or 2 tbsp cornflour to help crisping
• 1 tsp baking powder (optional but makes them extra crispy)
• 1 tsp fine sea salt plus extra for parboil water
• 1/2 tsp freshly ground black pepper
• 3 garlic cloves lightly crushed
• 2 tbsp fresh rosemary leaves roughly chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped flat leaf parsley optional
• Zest of 1 lemon optional

How to Make this

1. Preheat oven to 220C / 425F and put a large roasting tray in the oven to heat with 3 tbsp of your chosen fat (olive oil, neutral oil or goose fat) so it gets really hot.

2. Put the peeled, even potato chunks (2 lb / 900 g) into a large pot, cover with cold water, add a generous pinch of salt to the water and bring to a boil, then simmer 8 to 10 minutes until the edges are just soft but the centers still firm.

3. Drain well, return potatoes to the pot or a colander and give them a good shake or toss to roughen the edges and let some steam escape, this makes them fluffy and helps crisping, don’t skip this.

4. In a small bowl mix 1 tbsp semolina or 2 tbsp cornflour, 1 tsp baking powder (optional but great), 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.

5. Tip the potatoes into a large bowl, drizzle the hot fat from step 1 (or 3 tbsp oil) over them and toss gently so they’re coated, then sprinkle the semolina mixture over and toss again until each piece has a light dusting.

6. Carefully remove the hot roasting tray, spread the potatoes out in a single layer so they aren’t crowded and slide them into the oven, they’ll sizzle when they hit the fat so be careful.

7. Roast 20 to 25 minutes, then add the 3 lightly crushed garlic cloves and 2 tbsp roughly chopped rosemary leaves plus 1 tbsp thyme leaves, turn the potatoes so the herb and garlic mix through, and roast another 20 to 30 minutes until deep golden and super crisp, turn once or twice while roasting for even browning.

8. When they’re blistered and crunchy taste for seasoning and add a little extra sea salt if needed, toss with 2 tbsp chopped flat leaf parsley and the zest of 1 lemon if using, this brightens everything up.

9. Let them rest a minute on the tray then serve straight away while they’re still crazy crispy, they’ll be the best roast potatoes you’ll ever make, honestly.

Equipment Needed

1. Large roasting tray or rimmed baking sheet, big enough to hold potatoes in a single layer, gets really hot so be careful
2. Large heavy pot for parboiling the potatoes
3. Colander (or slotted spoon) to drain and shake the spuds so they roughen up
4. Large mixing bowl to toss potatoes with the hot fat and semolina mix
5. Small bowl plus measuring spoons for the semolina, baking powder and seasonings
6. Chef knife and cutting board for peeling and cutting potatoes and chopping herbs
7. Tongs or a slotted spatula to turn the potatoes while they roast
8. Oven gloves and a small grater or zester for the lemon zest and finishing touches

FAQ

The Best Crispy Roast Potatoes Ever Recipe Substitutions and Variations

• Oil: use avocado oil, grapeseed or peanut oil if you want a neutral high smoke point oil; if youre not vegan try ghee or duck fat for extra flavor, use same amount.
• Semolina or cornflour: swap with 1 tbsp rice flour or 1 tbsp potato starch for crisping; 2 tbsp all purpose flour works in a pinch but it’s a bit heavier.
• Baking powder: no baking powder? add about 1/4 tsp baking soda to the parboil water to rough up the edges and boost crispiness, or just skip it and up the semolina a little.
• Fresh herbs and lemon zest: use 1 tsp dried rosemary for each tbsp fresh, or swap rosemary/thyme for sage or oregano; parsley can be replaced with chives or basil, and a squeeze of lemon juice can stand in for zest.

Pro Tips

– Parboil till the edges are just soft then give them a good shake to rough up the sides, let the steam escape so they dry out a bit, this really helps the outside go super crisp while the inside stays fluffy.

– Get your tray and fat screaming hot before the potatoes hit it, use goose fat or a neutral oil with a high smoke point, and spread the pieces out in a single layer otherwise they’ll steam not roast.

– Lightly dust with semolina or cornflour and a little baking powder for extra crunch, but dont overdo it or you’ll get a powdery coating, aim for a thin even dusting.

– Add garlic and fresh herbs only partway through cooking so they dont burn, turn the potatoes once or twice for even colour, then finish with lemon zest and parsley and let them rest a minute before serving so the crust firms up.