Crispy Roast Potatoes
Parboiled, roughed up, and roasted in hot oil — shattering crust, fluffy middle, zero shortcuts.
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Join HomecookedIngredients
- 6 Potatoes
- 5 tbsp Neutral oil
- 1½ tsp Salt
- 4 cloves Garlic (optional)
- 1 tsp Rosemary (optional)
Method
- Heat the oven to 220°C (425°F) with the oil in a roasting tray inside to get screaming hot.
- Peel the potatoes and cut them into large chunks.
- Parboil the potato chunks in salted water over high heat for 8 minutes until the edges soften.
- Drain the potatoes and shake the pan hard to rough up every edge — the fluff is the crunch.
- Tip the potatoes carefully into the hot oil and turn to coat each one.
- Roast the potatoes for 30 minutes, flipping once, until starting to crisp.
- Lightly crush the garlic cloves, strip the rosemary leaves, scatter both over the potatoes, and roast a final 10 minutes until shattering-crisp.
- Salt the potatoes again while hot and serve immediately — they wait for no gravy.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Crispy Roast Potatoes
Crispy roast potatoes are a pillar of the British Sunday roast, the golden, shattering-edged spuds that share the plate with roast meat and gravy. What defines a proper roast potato is contrast: a deeply crunchy, craggy exterior giving way to a soft, fluffy interior, achieved not by shortcuts but by technique. Roasted in very hot oil with garlic and rosemary, they take on a savory, herby fragrance and a crust that crackles under the fork. Humble as the ingredients are, a good tray of roast potatoes is often the most fought-over thing on the table, and this vegan version needs nothing more than potatoes, oil, garlic, rosemary and salt.
The whole method is engineered for maximum crunch. The potatoes are parboiled until their edges just soften, then drained and shaken hard in the pan so every surface is roughened into ragged, floury edges, because that fluff is exactly what crisps up in the oven. They go into oil that has been preheated in the tray until screaming hot, so they sizzle on contact rather than sitting in cool fat and steaming. The garlic and rosemary are added only in the final stretch of roasting so they perfume the potatoes without burning. Give them the full hour they need and serve straight from the oven at their crispest, alongside a roast, a big vegetable spread, or honestly just on their own.
Crispy Roast Potatoes: frequently asked questions
How many calories are in Crispy Roast Potatoes?
One serving of Crispy Roast Potatoes has about 292 calories, with 6g of protein, 28g of carbs, 19g of fat and 6g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Crispy Roast Potatoes gluten-free?
Based on its ingredients, Crispy Roast Potatoes has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Crispy Roast Potatoes take to make?
About 60 minutes start to finish, but only around 9 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Crispy Roast Potatoes?
The core ingredients are essential, but you can leave out garlic, rosemary — they're optional and mainly there for extra flavor or finish.
How many servings does Crispy Roast Potatoes make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.