The Ultimate Easy Roast Potatoes

This recipe focus on the "parboil and shake" method, which is the gold standard for achieving a thick, crunchy crust.

Prep time: 15 minutes

Cook time: 50–60 minutes

Serves: 4-6

🛒 Ingredients

Potatoes (2 lbs / 1kg): Use a floury variety like Maris Piper, King Edward, or Russet. (Yukon Golds work too for a creamier inside).

Fat (1/2 cup): Duck fat or goose fat gives the best flavor, but Sunflower, Vegetable, or Rice Bran oil works perfectly for a vegan option. Avoid butter or extra virgin olive oil as they burn at high heat.

Salt: Sea salt flakes (like Maldon) are best.

Optional Aromatics: 3-4 smashed garlic cloves and a few sprigs of fresh rosemary or thyme.

The Secret Weapon: 1/2 tsp Baking Soda (added to the boiling water).

👨‍🍳 Instructions

1. Prep and Parboil

Peel the potatoes and cut them into large, even chunks (about 2 inches / 5cm). Place them in a large pot and cover with cold water. Add a generous pinch of salt and the baking soda. Bring to a boil, then lower to a simmer for about 8–10 minutes. They should be tender on the outside but still firm in the middle.

2. Heat the Fat

While the potatoes boil, pour your oil or fat into a large, heavy-duty roasting tin. Place the tin in the oven and preheat to 425°F (220°C). The fat must be shimmering hot before the potatoes hit it.

3. Rough Them Up

Drain the potatoes in a colander and let them sit for 2–3 minutes to steam dry. This is crucial—moisture is the enemy of crispiness.

Return the potatoes to the dry pot, put the lid on, and shake vigorously. You want the edges to look "fuzzy" and mashed.

4. The Sizzle

Carefully remove the hot roasting tin from the oven. Gently lower the potatoes into the hot fat (it should sizzle immediately). Toss them quickly with a metal spoon to coat every side in fat. Space them out so they aren't touching—if they are crowded, they will steam instead of roast.

5. The Roast

Roast for 50–60 minutes.

After 20 minutes: Turn them over for the first time.

Last 15 minutes: Add your garlic and herbs if using.

Continue roasting until they are deep golden brown and sound "hollow" or crunchy when tapped with a spoon.

6. Serve

Drain on a wire rack or paper towel briefly, sprinkle with more sea salt, and serve immediately.

💡 Top Tips for Success

Baking Soda Magic: Adding baking soda to the water breaks down the potato's pectin and draws starch to the surface. This creates a starchy "slurry" when you shake them, which results in a much thicker, crunchier crust.

Steam Drying: Never put wet potatoes into hot oil. The steam will lower the temperature and lead to greasy, soggy potatoes.

Cold Start: Always start potatoes in cold water. If you drop them into boiling water, the outside will disintegrate before the inside is cooked.

Space is Key: Use two trays if you have to. Each potato needs its own "breathing room" to crisp up.