How to make Crispy Roast Potatoes at home | Perfect Roasties

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Choose a good roasting potato variety such as Maurice Piper or King Edwards.

Cut the potatoes into even sizes: leave small ones whole, cut medium ones in half, and larger ones into thirds or quarters.

Wash the potatoes in cold water, changing the water two or three times until clean.

Place the potatoes in a pot and cover with cold water, adding enough salt so that the water tastes salty.

Bring the pot to a simmer and cook the potatoes for about 10 minutes, checking doneness by scraping the skin with a paring knife.

After 10 minutes, if the knife easily scrapes the skin, remove the potatoes from heat and drain the water.

Let the potatoes steam dry for about 5 minutes.

Preheat the oven to 220°C (428°F).

Season the potatoes with a quarter teaspoon of salt and a good pinch of freshly ground black pepper.

Add fresh rosemary and thyme to the potatoes for flavor.

Use about 150 grams of goose fat, or a high-temperature oil if vegetarian, and heat it in a baking tray in the oven until hot (about 5 minutes).

Carefully add the potatoes to the hot fat in a single layer, leaving space between them for crispiness.

Mix the potatoes to coat them in the fat, noting that the outer layer may become mushy but will crisp up in the oven.

Cut a whole head of garlic in half and place it flat side down in the tray with the potatoes.

Roast the potatoes for about 45 to 50 minutes, flipping them halfway through when they are golden to ensure even crispiness.

Continue roasting for another 20 to 25 minutes until the potatoes are golden brown.

Transfer the potatoes from the tray and serve immediately, optionally garnished with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

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