The Ultimate, Crispy, Roasted Potatoes - All the Secrets!

Crispy roasted potatoes on a baking tray.

The Ultimate, Crispy, Roasted Potatoes - All the Secrets!

In this recipe, we'll guide you through the steps to create the ultimate crispy roasted potatoes for your Sunday feast or special holiday gatherings. Please read through the blog post to make sure you've taken note of all the important tips and tricks. We've been at this roast potato thing for a while now, trying all the tricks in the book. We're confident that this method is the one to stick with because it never disappoints.

Print Recipe Save recipe

5 from 25 votes

Course: Side Dish

Servings: servings

Calories: 363

Author: Maretha Corbett

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Equipment

1 large lidded saucepan
1 large baking sheet

Ingredients

▢ 2 kilograms potatoes - starchy potatoes like Maris Piper
▢ 2 litre water
▢ 2 tablespoons salt
▢ ½ teaspoon bicarbonate of soda - aka baking soda
▢ 5 tablespoons oil - 75ml. Any neutral oil like vegetable oil, sunflower oil or canola oil.
▢ 1 tablespoon Herbes de provence - or your favourite herbs
▢ black pepper to taste - we use one teaspoon freshly ground black pepper

Instructions

Wash and peel the potatoes.
2 kilograms potatoes
Slice them into sizable chunks, with a minimum length of 5cm-7.5 cm (2-3 inches).
Preheat the oven to 230C (450F).
In a large pot, bring approximately two litres of water to a rapid boil.
2 litre water
Add the salt, bicarbonate of soda and the potatoes. Give it a good stir.
2 tablespoons salt, ½ teaspoon bicarbonate of soda
Bring the water back to a boil and cook the potatoes uncovered for 8-10 minutes (from the boiling point) or until the tip of a knife can be inserted into a potato with little resistance.
While the potatoes are cooking, mix together the oil, herbs and black pepper in a small bowl.
5 tablespoons oil , 1 tablespoon Herbes de provence, black pepper to taste
After parboiling the potatoes, drain the cooking water and rinse them under cold, running tap water to halt the cooking process. Then, drain them again.
Allow the potatoes to rest for 5 minutes to let some of the steam evaporate and for them to dry a little.
Pour the oil with herbs evenly over the potatoes.
Place the lid on the pot and vigorously shake to roughen up the potatoes. Instead of just shaking it from side to side, also try shaking it up and over.
Lift the lid to check the progress. You should aim for each potato to have a rough, fluffy surface. If necessary, shake more, but be cautious not to shake so vigorously that the potatoes break apart.
Transfer the potatoes to a large baking tray and leave enough space between each potato to cook and crisp evenly in the oven.
Optional step - Return to the pot and gather together any mushy, broken bits of potato left at the bottom.
Spread the mushy potato on top of each potato chunk to add extra texture.
Roast the potatoes without moving them in the preheated oven for 20 minutes.
After this time, gently use a spatula to turn them over. Be cautious to avoid breaking the potatoes or separating them from their crispy skins that face the tray.
Bake for a further 30-35 minutes or until the potatoes are a deep, golden brown and crispy all over.
Transfer the potatoes to a serving dish. Sprinkle with some rough sea salt if you wish and serve immediately.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition