Name: The BEST Roast Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British
Ingredients: 1.2 kg (2 lb 10 oz) potatoes (any variety, white washed potatoes pictured); ½ cup (125 ml) olive oil; 2 tsp plain (all-purpose) flour; 1 tsp sea salt flakes, plus extra to serve

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Roast potatoes are a classic side dish that can elevate any meal, and this recipe guarantees perfectly crispy, golden potatoes every time. The key is in the preparation and technique—boiling the potatoes just right, roughing up the edges, and adding a bit of flour to ensure they crisp up beautifully. Paired with olive oil and sea salt, these roast potatoes are simple yet full of flavor. Whether for a holiday feast, a Sunday roast, or any dinner, they’re sure to be a hit.

Why You’ll Love This Recipe

These roast potatoes are irresistibly crispy on the outside and soft and fluffy on the inside. The magic happens when the potatoes are boiled first, which softens them and makes them perfect for crisping up in the oven. A touch of flour coats the potatoes, ensuring they get that golden crunch. The combination of olive oil and salt adds richness and flavor that will make these potatoes the star of your meal. Once you try these, you’ll never go back to plain roasted potatoes again!

Ingredients

1.2 kg (2 lb 10 oz) potatoes (any variety, white washed potatoes pictured)
½ cup (125 ml) olive oil (see note 1)
2 tsp plain (all-purpose) flour (this is the key to crispy potatoes!)
1 tsp sea salt flakes, plus extra to serve

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and preheat the roasting pan in the oven as well. Make sure the pan is large enough to fit the potatoes without overcrowding them (see note 2).
Peel the potatoes and cut them into quarters. For larger potatoes, cut them into eighths.
Place the potatoes in a large pot and cover them with water (make sure they are just submerged).
Bring the pot to a rapid boil over high heat. Once boiling, reduce the heat to a simmer and cook for 2 minutes (set a timer to avoid overcooking).
While the potatoes are cooking, add the olive oil to the preheated roasting pan in the oven. Let the oil heat up in the pan (be careful as the oil will be hot).
Drain the potatoes in a colander and give them a good shake to rough up the edges—this step is crucial for that crispy texture.
Sprinkle the 2 teaspoons of flour over the potatoes and stir them gently to coat evenly. The potatoes may break up a little in the process, but that’s okay.
Carefully add the potatoes to the hot roasting pan (the oil will splatter, so be cautious). Turn the potatoes to coat them evenly in the hot oil. Add the sea salt.
Roast the potatoes for 15 minutes, then turn them over and cook for another 15 minutes. Repeat this process, turning them every 15 minutes, until the potatoes are golden brown and crispy. It should take about 45 minutes, depending on your oven’s heat.
Sprinkle with extra salt to taste and serve hot.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Herb-infused: Add fresh herbs like rosemary, thyme, or garlic to the roasting pan for added flavor. Simply toss them with the potatoes and oil before roasting.
Spicy twist: Add a pinch of cayenne pepper, paprika, or chili flakes to the flour for a bit of heat.
Vegan alternative: These roast potatoes are already vegan, but for an even more decadent flavor, try adding nutritional yeast for a cheesy taste.

Storage/Reheating

Storage: Store leftover roast potatoes in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, spread the potatoes on a baking sheet and warm them up in the oven at 180°C (350°F) for about 10-15 minutes until crispy again.

FAQs

Can I use any type of potatoes for this recipe?

Yes, you can use any type of potatoes, though waxy potatoes like red potatoes or Yukon Golds work best for their creamy interior. Russets are also a great choice for crispy exteriors.

Why do I need to boil the potatoes first?

Boiling the potatoes first helps to soften them, making it easier to roughen up the edges. The rough edges create more surface area for the oil to crisp up, resulting in the perfect golden crust.

Can I use another type of oil instead of olive oil?

You can substitute olive oil with vegetable oil, sunflower oil, or even duck fat for a richer flavor. Olive oil provides a lovely taste and crispness but any neutral oil will work.

How do I make sure the potatoes are extra crispy?

Roughing up the edges of the potatoes after boiling, using hot oil in the pan, and ensuring the potatoes have enough space in the pan to roast without overcrowding them are key to achieving crispy roast potatoes.

Can I make these in advance?

Yes, you can partially cook the potatoes (boil and rough them up) ahead of time and store them in the fridge. When you’re ready to roast, just follow the instructions for roasting them in hot oil.

Can I use a non-stick pan?

Yes, but it’s important to preheat the pan and ensure it’s large enough so the potatoes can spread out and roast evenly. A regular roasting pan or cast iron skillet is preferred for crispy potatoes.

Can I make these without flour?

The flour is essential for getting that crispy texture, but if you prefer to avoid it, you can try using cornstarch as an alternative, though it may alter the texture slightly.

Why should I turn the potatoes every 15 minutes?

Turning the potatoes ensures they cook evenly on all sides, getting a crisp, golden exterior without burning them.

Can I freeze leftover roast potatoes?

Yes, you can freeze leftover roast potatoes for up to 3 months. To reheat, place them in the oven at 180°C (350°F) until heated through and crispy again.

How do I know when the potatoes are done?

The potatoes should be golden brown, crispy on the outside, and soft on the inside. You can test by piercing one with a fork—it should be tender all the way through.

Conclusion

These roast potatoes are the perfect combination of crispy on the outside and soft on the inside, making them the ultimate side dish for any meal. The technique of boiling, roughing up the edges, and using hot oil in the oven ensures they come out perfectly every time. Whether you’re making them for a weeknight dinner or a special holiday meal, these are sure to impress!