This recipe for Crispy Roasted Potatoes yields the most delicious side dish you'll ever eat. They are like a cross between a potato chip and mashed potatoes. Nice and crisp on the outside, creamy and light on the inside.
You may also know these at English Roasted Potatoes, served alongside a traditional Sunday roast across the pond. And while they do take some time to make, they don't take much attention, making them 100% worth the effort.
Ingredients
The ingredient list for this recipe could not be more basic. Essentially you need potatoes, salt, and high-heat cooking oil. I get a little fancy with my chives, flakey sea salt, and duck fat, but those are totally optional. For a little extra flavor I use some duck fat when seasoning the potatoes, but you can leave that out if need be.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, peel and cut the potatoes. I use small to medium Yukon gold potatoes and cut them in half or quarters depending on the size. Then boil and drain the potatoes, let them air dry for a couple of minutes, then season with salt and duck fat if using.
Then put the lid back on the pot and shake it around to rough up the outside of the cooked potatoes and make them, what I call "fuzzy". Then place them in some hot oil that has been heated in a pan in the oven and bake, turning every 15 minutes till golden brown and crispy.
Finish them off with a dusting of flakey sea salt and a dusting of chives and you have the most delicious potato side dish you've ever had.
Notes & Tips
Use a high-heat cooking oil for this recipe. Do not use something like olive oil or EVOO. Avocado or sunflower oil is best, but you can also use duck fat for LOTS more flavor if you like.
It is important to heat the oil in the oven as it preheats. It gives the crisping of the potatoes a head start by dropping them in hot oil.
This recipe is really only good with Yukon gold potatoes, and they must be peeled so they get crispy on all sides.
Don't skip the step of tossing the potatoes around in the pot. I like to do it in the pot because it keeps the hot potatoes from flying around. But you could also strain them into a colander and toss them in there till, what I call "fuzzy". This step is important, it helps to make the potatoes crispy when cooked.
To get a deep golden outside, and super fluffy inside, the potatoes must first be parboiled and then roasted in the oil. And they take about an hour in the oven. They really do, turn them over every 15 minutes so all sides get crispy.
Substitutions
I use sunflower oil for this recipe, but you could also use avocado oil or grapeseed oil for the oil in the pan.
If you do not have or don't want to use duck fat, you can omit it altogether. Use some more of the same oil you are using to cook the potatoes in.
My favorite flakey sea salt is Maldon, if you do not have it, use some more kosher salt on top before serving.
I LOVE chives and potatoes, but you could also use parsley or any herb you like really.
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📖 Recipe
Crispy Roasted Potatoes
These Crispy Roasted Potatoes yield the most delicious side dish ever. They are like a cross between a potato chip and mashed potatoes.
Ingredients
- Sunflower Oil, for the pan
- 3 pounds Yukon Gold Potatoes, peeled and diced into 2-inch pieces
- Kosher Salt, as needed
- ⅓ cup Duck Fat
- Flakey Sea Salt
- Chives, minced
Instructions
- Preheat the oven to 425˚F and place a deep casserole dish or metal 9x13 baking pan in it with enough sunflower oil in it to coat the bottom and come up the sides about ⅛th of an inch.
- Place the potatoes in a large pot and fill it up with water till covered. Bring the pot to a boil and season with 2 tablespoons of kosher salt, stir to combine.
- Simmer the potatoes for 7-10 minutes until cooked on the outer edge but still raw on the inside, you can check this by pierce with a fork. They should still be firm in the middle but not break into pieces.
- Drain the potatoes and place them back in the pot with the duck fat and a few pinches of kosher salt, place the lid on. Shake the pot around to fluff up the outsides, leaving the cooked potatoes looking “fuzzy”.
- Carefully remove the hot pan with oil from the oven and gently place the potatoes into it. Place the pan back in the oven and roast for 45-60 minutes turning the potatoes over every 15 minutes till golden and crispy on all sides.
- Transfer to a serving platter, sprinkle generously with some flakey sea salt and chives, and serve hot.
Notes
Notes & Tips
Use a high-heat cooking oil for this recipe. Do not use something like olive oil or EVOO. Avocado or sunflower oil is best, but you can also use duck fat for LOTS more flavor if you like.
It is important to heat the oil in the oven as it preheats. It gives the crisping of the potatoes a head start by dropping them in hot oil.
This recipe is really only good with Yukon gold potatoes, and they must be peeled so they get crispy on all sides.
Don't skip the step of tossing the potatoes around in the pot. I like to do it in the pot because it keeps the hot potatoes from flying around. But you could also strain them into a colander and toss them in there till, what I call "fuzzy". This step is important, it helps to make the potatoes crispy when cooked.
To get a deep golden outside, and super fluffy inside, the potatoes must first be parboiled and then roasted in the oil. And they take about an hour in the oven. They really do, turn them over every 15 minutes so all sides get crispy.
Substitutions
I use sunflower oil for this recipe, but you could also use avocado oil or grapeseed oil for the oil in the pan.
If you do not have or don't want to use duck fat, you can omit it altogether. Use some more of the same oil you are using to cook the potatoes in.
My favorite flakey sea salt is Maldon, if you do not have it, use some more kosher salt on top before serving.
I LOVE chives and potatoes, but you could also use parsley or any herb you like really.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Monaco Classic Swiss Peeler, Carbon Steel Blade, Stainless Steel Handle
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STAUB Cast Iron Round Cocotte, 7-quart, Burnt Orange
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Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 129mgCarbohydrates: 36gFiber: 4gSugar: 2gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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