Go Back
Close-up of small, roasted potatoes glazed in a rich, dark sauce, likely served alongside Dorm-Friendly salmon recipes.

The Best Crispy Roast Potatoes Ever Without the Fuss

This recipe delivers exceptionally crispy roast potatoes with minimal effort. You will achieve a golden, crunchy exterior and a fluffy interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes Peeled and cut into uniform 1.5-inch pieces
  • 1 tsp Salt For boiling water
  • 1/4 cup Olive oil or vegetable oil Or enough to coat the bottom of the pan
  • 1 tsp Coarse sea salt For finishing
  • 1/2 tsp Black pepper To taste

Equipment

  • Large pot
  • Roasting pan
  • Large slotted spoon

Method
 

  1. Preheat your oven to 425°F (220°C). Place the oil in your roasting pan and put the pan in the oven while it preheats.
  2. Place the cut potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring the water to a boil and cook the potatoes for 8 to 10 minutes until the edges are slightly soft but the centers are still firm.
  3. Drain the potatoes well in a colander. Shake the colander gently to rough up the edges of the potatoes. This rough surface helps them crisp up.
  4. Carefully remove the hot roasting pan from the oven. The oil should be shimmering. Place the potatoes into the hot oil, turning them to coat them evenly. Do not overcrowd the pan; work in batches if necessary.
  5. Roast for 25 minutes. Remove the pan from the oven, turn the potatoes with a spatula, and return them to the oven.
  6. Roast for another 20 to 25 minutes, or until the potatoes are deep golden brown and very crispy. Season with coarse sea salt and black pepper before serving immediately.

Notes

For extra flavor, you can add a few cloves of crushed garlic and a sprig of fresh rosemary to the hot oil before adding the potatoes.