Crispy on the outside, fluffy on the inside — these golden roast potatoes are the ultimate side dish for any meal. Made with buttery yellow potatoes, rich beef tallow, and a touch of fresh rosemary, they deliver that perfect crunch and savory aroma every time. Whether you’re serving them alongside a Sunday roast or enjoying them on their own, these potatoes are simple, satisfying, and impossible to stop eating.
Components
- Yellow potatoes
- Beef tallow
- Salt & black pepper
- Rosemary sprigs
Prepping the Potatoes
Getting your potatoes ready the right way is the first key step to crispy perfection. Start by choosing the right variety—floury potatoes like Maris Piper, King Edward, or Yukon Gold work best because they get fluffy inside while crisping up beautifully on the outside. Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate. Medium-sized pieces are ideal—not too small or they’ll dry out, and not too big or they won’t crisp properly. Once cut, soak the potatoes in cold water for about 15–30 minutes to remove excess starch, which helps them crisp up better in the oven.
The Secret Step: Parboiling
Parboiling is the secret to getting roast potatoes that are fluffy on the inside and crispy on the outside. After cutting your potatoes, boil them until slightly past par-par-poiled. This helps break down the surface slightly, making it easier to create those rough, craggy bits that turn golden and crunchy in the oven. Don’t skip this step—it’s what sets amazing roasties apart from average ones. Once drained, let them steam dry for a few minutes before moving on to the next step.
Roughing Them Up
Once your potatoes are parboiled and drained, the next key step is roughing them up—and it’s exactly what it sounds like. Gently shake the potatoes around in the pot until the outsides look a bit scuffed and fluffy. These rough edges are what turn extra crispy and golden in the oven, giving you that perfect crunchy coating. Don’t overdo it—you want to break up the surface, not mash them. It’s a simple trick, but it makes all the difference for roast potatoes with serious crunch.
Choosing the Right Fat
The type of fat you use plays a big role in how crispy and flavorful your roast potatoes turn out. For a rich, traditional flavor, duck fat or beef dripping are excellent choices—they give the potatoes a deep, savory taste and help them crisp up beautifully. If you prefer a lighter or vegetarian option, olive oil or vegetable oil works just as well, especially when heated properly before adding the potatoes. Whichever fat you choose, make sure it’s hot before the potatoes go in—this is what gives them that satisfying sizzle and helps create a golden, crunchy crust right from the start.
Roasting to Perfection
To get truly crispy roast potatoes, the roasting process needs to be hot and consistent. Preheat your oven to a high temperature—around 220°C (425°F)—and make sure your baking tray with the fat is already hot before adding the potatoes. Carefully place the parboiled potatoes into the sizzling fat, turning them so they’re coated on all sides. Roast for about 45–60 minutes, turning once or twice during cooking to ensure even browning. The key is patience—don’t rush the process. When they’re golden, crisp, and crunchy on the outside, and soft inside, they’re ready to serve!
Flavor Boosters
Once you’ve nailed the crispiness, it’s time to take your roast potatoes to the next level with some easy flavor boosters. Toss in a few cloves of smashed garlic, sprigs of rosemary or thyme, or a pinch of smoked paprika before roasting for added aroma and depth. For a zesty twist, grate over some lemon zest right before serving. You can also sprinkle flaky sea salt or parmesan cheese in the last few minutes of roasting for an extra savory crunch. Just be careful not to overcrowd the tray—crispy texture comes first, and the flavor add-ins should complement, not compete.
Storage & Reheating
If you have leftover crispy roast potatoes, you can store them in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, the best method is to warm them in a hot oven or a skillet rather than the microwave, which can make them soggy. Spread the potatoes out on a baking sheet or pan and heat at around 200°C (400°F) for 10–15 minutes until they’re hot and crisp again. This way, you get to enjoy that perfect crunch all over again, even after storing.
Crispy Roast Potatoes
These crispy roast potatoes are golden and crunchy on the outside, with a fluffy, tender center. Made with simple ingredients and a little patience, they’re the perfect side for any roast dinner or steak. Roasted in rich beef tallow with fresh rosemary, they develop an incredible depth of flavor and that irresistible, savory aroma that fills the kitchen.
Ingredients
Instructions
-
Peel and cut yellow potatoes into quarter-sized chunks. If using baby potatoes, simply peel and keep whole.
Soak peeled and cut potatoes in a bowl of cold water to prevent oxidization. -
Starting with cold water, boil potatoes for 12 to 18 minutes, depending on their size, until they are slightly above parboiled. The edges should be soft with slight resistance when trying to slide a knife through.
-
Drain the potatoes into a sieve then return them to the warm pot placed over very low or off heat. Use the residual heat in the pot to help evaporate any excess moisture, then gently shake the potatoes in the pot to roughen up the edges of the potatoes.
-
Meanwhile, preheat the oven to 420°F (215°C). Place a baking dish or tray in the oven with beef tallow or a neutral oil and let it heat for 3 to 5 minutes.
-
Carefully remove the baking dish from the oven and gently add in the potatoes. Season generously with salt and pepper, and add in a couple of fresh rosemary sprigs.
-
Roast the potatoes for 45 minutes to an hour, turning and shaking them halfway through to ensure they cook evenly and develop a golden, crispy crust.
