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Roasted potatoes on a baking sheet.
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Crispy Oven Roasted Potatoes With Garlic And Herbs

The perfect crispy roasted potatoes. Golden brown on the outside and a fluffy inside. Easy to make and a classic side dish over holidays, or for Sunday roast.
Author Charlé Visser
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 8 people
Course Side Dish, Sunday roast
Cuisine American, British, South African

Ingredients

Boiling

  • 2 kg (4 ⅖ lb) potatoes - note 1
  • 2 liters (2 liters) water
  • 4 (4) bay leaves - optional
  • 15 grams (2 ½ teaspoon) salt - kosher salt

Roasting

  • 350 grams (1 5/7 cups) goose fat - or duck fat/ olive oil/ beef tallow/ ghee (note 2)
  • 1 whole bulb (1 whole bulb) garlic
  • 4 sprigs (4 sprigs) rosemary

Serving

  • 6 grams (1 ½ tablespoon) parsley - optional
  • 6 grams (1 tablespoon) spring onion - optional
  • flaky sea salt
  • black pepper

Instructions

Before you start

  • Preheat oven to 200 °C or 392 °F

Cutting and boiling

  • Peel and cut potatoes into ½ if using smaller potatoes and quarters if using larger potatoes.
  • Rinse off excess starch under running water. Place into a pot with water, salt and optionally, bay leaf.
  • Simmer for 10 -15 minutes until the center is just about cooked.
  • While the potatoes are boiling, heat up the fat or oil in the oven on a deep, large baking sheet.
  • Drain off the water and let the potatoes steam dry for 10 minutes in the pot or, even better, on a tray spread out. The potatoes will be very fragile, and you will lose some potatoes due to breakage, but that's ok. It's normal and necessary.

Roasting

  • Add the potatoes to the hot oil and spread them out on the tray, making sure they are not touching. Spoon some hot fat all over them to make sure they are evenly coated.
  • Roast them for 30 minutes, turning them carefully a few times throughout this time to make sure they brown and crisp up evenly. Add the rosemary and garlic if using it and roast for another 20 minutes or until fully golden brown and crispy all around.
  • Drain on a paper towel to soak up any excess fat.

Serving

  • Season with salt and freshly ground black pepper.
  • Optionally toss with chopped parsley, spring onion, and squeezed out roasted garlic as a final touch before serving.

Video

Notes

  1. Whatever you buy or wherever you live, you need to use a starchy or floury potato instead of waxy potatoes. Waxy potatoes will burn quickly and not crisp up. Here is a short list from around the world. (UK) - Maris Piper, King Edward. (US) - Yukon Gold, Russet(Idaho). (AUS) - Dutch Cream, Coliban. (EUR) - Gala, Maris Piper.
  2. You can use any of the types of fat or oil mentioned. DO NOT USE BUTTER. Butter will burn, which is why you should use ghee (clarified butter) instead if looking for a buttery flavor. 
Roast potatoes do not store well, as they don't crisp up well when reheated, and the flavor and internal texture is not nice. Best Served and eaten straight away! There's nothing better.

Nutrition

Serving: 150grams Calories: 419kcal Carbohydrates: 44g Protein: 5g Fat: 25g Saturated Fat: 7g Polyunsaturated Fat: 3g Monounsaturated Fat: 14g Cholesterol: 25mg Sodium: 755mg Potassium: 1060mg Fiber: 6g Sugar: 2g Vitamin A: 80IU Vitamin C: 50mg Calcium: 41mg Iron: 2mg
Keywords:roast potatoes, roasted potatoes
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