Description
This Crispy Roast Potatoes recipe delivers perfectly golden, fluffy-centered potatoes with irresistibly crunchy edges. Using floury potatoes like Maris Piper or Rooster, the potatoes are parboiled, shaken to roughen the edges, then roasted in hot lard or duck fat for outstanding crispiness. Finished with fresh thyme and Maldon salt, this classic side is ideal for roast dinners or as a delicious snack.
Ingredients
Potatoes
- 1 kg (2.25 lbs) floury potatoes (such as Maris Piper or red-skinned Rooster potatoes)
Fat & Seasoning
- 120 g (1/2 cup) lard or duck fat (use vegetable oil for a vegetarian option)
- 1 tsp Maldon salt
- 1 tbsp fresh thyme leaves
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) fan setting to ensure it’s hot enough to crisp the potatoes nicely.
- Prepare the Potatoes: Peel the potatoes and cut into chunky pieces roughly 2 inches (5 cm) across, slightly larger than a ping pong ball to ensure fluffy interiors with plenty of crispy surface area.
- Parboil the Potatoes: Place the chopped potatoes in a pan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 8-9 minutes until the edges start to soften but the centers remain firm.
- Heat the Fat: While the potatoes are cooking, place the lard or duck fat into a large roasting tin and put it in the oven for 10 minutes until the fat is shimmering hot and ready to crisp the potatoes.
- Drain and Roughen Potatoes: Drain the parboiled potatoes in a colander, then shake them vigorously to roughen the edges, encouraging fluffy interiors and extra crispiness. Some pieces may break apart, which is beneficial for absorption of the fat.
- Roast with Hot Fat: Carefully transfer the potatoes using tongs into the hot fat in the roasting tin, turning once to coat each piece thoroughly with the fat before returning to the oven.
- Cook Until Golden: Roast the potatoes for 30-35 minutes, turning them once or twice during the last 15 minutes to ensure even crisping and a golden brown color all over.
- Serve and Garnish: Remove the potatoes from the roasting tin and serve immediately, topped with a sprinkling of Maldon salt and fresh thyme leaves to add aroma and flavor.
Notes
- Use floury potato varieties as they yield fluffier interiors and crispier exteriors than waxy potatoes.
- Shaking the potatoes after draining roughens their surfaces to help them crisp better when roasted.
- If you prefer a vegetarian version, substitute the lard or duck fat with vegetable oil, though the flavor and crispness may vary slightly.
- Ensure the fat is very hot before adding the potatoes to get a perfect crispy crust.
- Turning the potatoes during roasting promotes even browning and crispness on all sides.
