Best Crispy Roast Potatoes

Crispy roast potatoes recipe made with floury potatoes and duck fat or vegetable oil. Get perfectly golden, crunchy roast potatoes every time—ideal for Sunday roast, holiday dinners, or as a side dish with meat or vegetarian mains. Easy method with simple ingredients and tips for extra crunch.

Golden, crunchy on the outside and fluffy on the inside—these crispy roast potatoes are the perfect side for any meal.

Ingredients

• 1 kg (2.25 lbs) floury potatoes (e.g., Maris Piper or Rooster)
• 120 g (½ cup) lard or duck fat (or vegetable oil for a vegetarian version)
• 1 tsp Maldon salt
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat the oven to 220°C (425°F) fan.
2. Peel the potatoes and cut them into chunky pieces—slightly larger than a ping pong ball (around 5 cm or 2 inches across).
3. Place the potato chunks in a large saucepan. Cover with cold water, bring to a boil, then lower the heat and simmer for 8–9 minutes, until the edges begin to soften.
4. While the potatoes are simmering, place the lard or duck fat in a large roasting tin and transfer it to the oven for 10 minutes, until the fat is hot and shimmering.
5. Drain the potatoes in a colander, then shake them vigorously to roughen up the edges—this helps create that crispy texture. Don’t worry if some pieces look fluffy or start to break; that’s a good thing.
6. Using tongs, carefully add the potatoes to the hot fat in the roasting tin. Turn once to coat thoroughly.
7. Roast for 30–35 minutes, turning the potatoes once or twice during the last 15 minutes, until they are golden and crispy.
8. Remove from the oven, transfer to a serving dish, and sprinkle with Maldon salt and fresh thyme leaves. Serve immediately.

Tips

• Rough edges are key: The fluffier the potatoes after draining, the better they’ll crisp up in the oven.
• Use a large tray to avoid overcrowding—this ensures each piece gets evenly crispy.
• Preheat the fat properly: It should be sizzling hot before adding the potatoes.
• Don’t skimp on turning during roasting—it helps achieve even browning.

Variations and Substitutions

• Vegetarian option: Replace lard or duck fat with a high-smoke-point oil like vegetable, sunflower, or avocado oil.
• Herbs: Swap thyme for rosemary, sage, or oregano for a different aromatic twist.
• Garlic lovers: Add a few whole garlic cloves to the tray for extra flavor.
• Spice it up: Sprinkle with smoked paprika, chili flakes, or cumin before roasting.

FAQs

Can I prepare them in advance?
Yes. Parboil and roughen the potatoes earlier in the day, then store them in the fridge. Roast just before serving.

What are the best potatoes to use?
Floury potatoes like Maris Piper, King Edward, or Rooster are ideal for crispiness.

Can I freeze roast potatoes?
Yes, freeze after parboiling and roughing up. Roast from frozen at a slightly lower temperature for longer.

Serving Suggestions

• Pair with roast beef, lamb, or chicken for a classic Sunday roast.
• Serve alongside gravy, cranberry sauce, or horseradish cream.
• Great with a vegetarian nut roast or stuffed mushrooms for a meat-free option.

Why You’ll Love This Recipe

• Simple ingredients, big results.
• Perfect balance of crunch and fluff.
• Easily adaptable for vegetarian diets.
• Ideal for holiday feasts or weeknight dinners.
• Crowd-pleasing and irresistibly golden brown.

Best Crispy Roast Potatoes

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Ingredients

• 1 kg (2.25 lbs) floury potatoes (e.g., Maris Piper or Rooster)

• 120 g (½ cup) lard or duck fat (or vegetable oil for a vegetarian version)

• 1 tsp Maldon salt

• 1 tbsp fresh thyme leaves

Directions

• Preheat the oven to 220°C (425°F) fan.
• Peel the potatoes and cut them into chunky pieces—slightly larger than a ping pong ball (around 5 cm or 2 inches across).
• Place the potato chunks in a large saucepan. Cover with cold water, bring to a boil, then lower the heat and simmer for 8–9 minutes, until the edges begin to soften.
• While the potatoes are simmering, place the lard or duck fat in a large roasting tin and transfer it to the oven for 10 minutes, until the fat is hot and shimmering.
• Drain the potatoes in a colander, then shake them vigorously to roughen up the edges—this helps create that crispy texture. Don’t worry if some pieces look fluffy or start to break; that’s a good thing.
• Using tongs, carefully add the potatoes to the hot fat in the roasting tin. Turn once to coat thoroughly.
• Roast for 30–35 minutes, turning the potatoes once or twice during the last 15 minutes, until they are golden and crispy.
• Remove from the oven, transfer to a serving dish, and sprinkle with Maldon salt and fresh thyme leaves. Serve immediately.