Roasted Potatoes Recipe
Perfectly fluffy inside with a crispy, golden exterior, these roasted potatoes are seasoned with aromatic herbs and finished with a delicate crunch that makes them irresistibly moreish.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg Maris Piper potatoes (or Yukon Gold/Russet)</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">4 cloves garlic, lightly crushed</li><li class="ingredients-single-item">3 sprigs fresh rosemary</li><li class="ingredients-single-item">2 sprigs fresh thyme</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">Flaky sea salt, for serving (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Large pot for boiling</li><li class="equipment-single-item">Colander</li><li class="equipment-single-item">Metal spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan/gas mark 7). This high temperature is crucial for achieving that beautifully crisp exterior. Place a large baking tray in the oven to heat up - this preheating step is essential for immediate sizzling when the potatoes hit the tray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Peel the potatoes and cut them into even chunks, about 5-6cm in size. Try to keep the pieces relatively similar in size to ensure even cooking. Cutting them with slightly rough edges rather than perfectly smooth will create more surface area for crisping.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Fill a large pot with cold water, add the potatoes, 1/2 tsp of baking soda (this raises the pH of the water, helping to break down the potato surface for extra crispiness), and 1 tsp salt. Bring to a boil and simmer gently for about 8-10 minutes until the outsides are becoming soft but the centers remain firm. You should be able to pierce them with a knife but meet resistance in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the potatoes are boiling, pour the olive oil into a small saucepan. Add the crushed garlic cloves, rosemary, and thyme. Heat gently for 2-3 minutes to infuse the oil with the aromatics, but don't let the garlic brown. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Drain the potatoes in a colander and allow them to steam-dry for about 5 minutes. This removes excess moisture, which is the enemy of crispiness. Then return the potatoes to the empty pot, place the lid on, and shake vigorously to roughen up the surfaces. This creates the perfect texture for absorbing oil and forming a crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully remove the hot baking tray from the oven and strain the infused oil onto it, removing the herb sprigs and garlic (you can keep these for garnish if desired). Quickly add the roughened potatoes to the hot oil, turning them to ensure they're well coated. Spread them out evenly, ensuring they're not touching - overcrowding leads to steaming rather than roasting.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Season the potatoes with black pepper and a little more salt, then return to the oven. Roast for 30 minutes, then carefully turn each potato using a metal spatula (they'll be delicate until they crisp up). Continue roasting for another 15-20 minutes until they're deeply golden and crispy all over.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>As soon as the potatoes come out of the oven, sprinkle with some flaky sea salt if using. The contrast between the crunchy exterior and fluffy interior is at its peak when they're fresh from the oven. Serve immediately for the best texture experience, perhaps with a few fresh herb leaves scattered over for color and aroma.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should you parboil potatoes before roasting?
Parboiling potatoes before roasting creates a starchy, roughened exterior that absorbs more fat and crisps up beautifully. It also partially cooks the interior, ensuring your potatoes will be perfectly fluffy inside while developing that coveted golden-brown crust outside.
What's the best type of potato for achieving crispy roast potatoes?
Starchy varieties like Maris Piper, Russet, or Yukon Gold are ideal for crispy roast potatoes. These varieties have the right starch-to-moisture ratio to create fluffy interiors and crisp exteriors. Waxy varieties won't create the same textural contrast and tend to remain dense.
How does adding baking soda to the boiling water affect potato crispiness?
Baking soda raises the pH level of the water, which helps break down the exterior of the potatoes faster. This creates a starchy slurry on the surface that, when roughened and roasted, transforms into an ultra-crispy exterior while keeping the inside fluffy and tender.
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