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Crispy roast potatoes

15 min prep · 1 hr 5 min cooking · serves 6

Parboiled potatoes roughed up and roasted in hot oil until deeply golden outside and fluffy inside. A Sunday-lunch staple that suits any roast or traybake.

  • Make ahead
  • Kid friendly
  • Crowd pleaser
  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Side
  • Budget friendly

Ingredients

  • 1½ kg floury potatoes, such as Maris Piper or russet, peeled and cut into large chunks
  • 4 tbsp vegetable or sunflower oil
  • 1 tsp flaky sea salt
  • 4 cloves garlic, unpeeled and lightly crushed · can skip
  • 3 rosemary sprigs · can skip

Method

  1. Heat the oven to 220°C / 425°F. Pour the oil into a large roasting tin and put it in the oven to heat for 10 minutes.
  2. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 8 to 10 minutes, until the outsides are soft but the middles are still firm.
  3. Drain well and leave them to steam in the colander for 2 minutes, then shake the colander to rough up the edges.
  4. Carefully take the hot tin out of the oven and tip the potatoes in; they should sizzle. Turn them in the oil with a spoon.
  5. Roast for 45 to 55 minutes, turning once or twice, until deep golden and crisp. Add the garlic and rosemary, if using, for the last 20 minutes.
  6. Sprinkle with the flaky salt and serve straight away.