Ingredients
Equipment
Method
- Peel and wash the potatoes, removing any bruised or discolored spots.Cut larger potatoes into evenly sized pieces about 2 inches across.
- If the potatoes are older or slightly soft, place them into cold water for 15 minutes to help firm them up.
- Bring a large pot of salted water to a boil.Add the potatoes and parboil for 8-10 minutes until fork tender but not falling apart.
- Drain the potatoes into a colander and allow them to steam dry for a couple of minutes.
- Gently shake the potatoes around in the colander to rough up the edges.This creates the fluffy outside texture needed for crispy roast potatoes.
- Place the potatoes onto a foil lined baking sheet.Spread them out so they roast instead of steam.
- Pour about 1/2 cup olive oil over the potatoes and gently toss to coat.
- In a small bowl combine the rosemary, thyme, garlic powder, black pepper, and salt.
- Sprinkle half the seasoning mixture over the potatoes and toss gently.
- Pour over the remaining olive oil and add the rest of the seasoning mixture.Toss gently again until evenly coated.
- Bake in a preheated 400°F / 200°C oven for about 45 minutes.Optional: Toss halfway through cooking for more evenly crispy potatoes.
- Serve immediately while hot and crispy.
Notes
- Russet potatoes give the fluffiest texture and crispiest edges.
- Yukon Gold potatoes work too but will have a creamier texture.
- Do not skip the parboiling step.
- Roughing up the potatoes in the colander is the secret to proper British roast potatoes.
- Olive oil adds lovely flavor but vegetable oil also works well.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer for the best crispy texture.
- Freezing is possible but the potatoes lose some crispiness after thawing.
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Nutrition information is automatically calculated, so should only be used as an approximation.