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Perfect crispy roast potatoes

November 28, 2012
by Chelsea Winter
crispy roast potatoes, crunchy baked potatoes, crunchy roast potatoes, roast potatoes
73 Comments

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crispy roast potatoes

Crispy roast potatoes

Golden and crunchy on the outside, and light and fluffy on the inside. It’s not difficult to achieve, but there are a few little tricks to get it right. I created this recipe using healthy oil so people could serve them all the time without feeling guilty. An important thing to note with roasting potatoes is that they crisp up best without anything else in the oven (like a roast) creating moisture – so I do these  potatoes while the meat is resting. You also need to start with the right potato – Agria is my favourite, but you can also use Ilam Hardy, Red Rascal, Fianna, Victoria, Laura, and Marabel…stay away from waxy potatoes!

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4–6

Ingredients

1–1.5kg floury potatoes (such as Agria), chopped into evenish pieces, 4–5cm
¼ cup extra virgin olive oil
¼ cup oil (grapeseed, rice bran or light olive oil)
salt

Method

Preheat the oven to 220c fan bake.

Scrub the potatoes, or peel them (I like the skin on). Add to a large saucepan of salted water over a high heat. Bring to to a gentle simmer for about 15 minutes, or until the potatoes are about three-quarters cooked – the outsides should be soft.

Drain in a colander then add back to the saucepan and place over a low heat for a few minutes to dry out excess moisture. Shake the pan a few times — you’ll see the steam evaporating. Don’t forget about them and burn them!

Put the lid on and give the pan a good strong shake for 5 seconds. What you want to happen is for the outsides of the potatoes to get nice and roughed up. If some of them look mushy and fall to pieces, don’t worry — this is a good thing. Add the oils and toss briefly, less roughly, just to coat the potatoes.

Tip the potatoes and oil (and all the mushy stuff at the bottom) on to a large roasting tray or dish, and separate them so they aren’t touching one another. Season generously with salt (salt helps them crisp up too).

Bake in the centre of the oven for about 30 minutes — or until golden brown on the bottom and crunchy.

Here’s the important part: Don’t be tempted to turn them over or shake the tray during cooking — just leave them as they are for the whole time. Have a taste and if they need more salt, hit them.

Serve with a lovely roast meal or just with a bowl of homemade aïoli or tomato sauce and get stuck in. Have fun fighting over the little crunchy bits!

73 Comments
  1. Jenny December 19, 2012 at 5:38 am Reply
    Can you par-cook the potatoes in the microwave?
    • Chelsea Winter December 19, 2012 at 6:19 pm Reply
      Hi Jenny, yes, that would be fine.
  2. Kaumosi March 12, 2013 at 4:03 am Reply
    Can I just use Olive oil?
    • Chelsea Winter March 13, 2013 at 5:39 pm Reply
      Yes you can!
  3. Vicki April 15, 2013 at 7:39 am Reply
    Made these tonight to go with my roast beef, yummmm! Way better than the beef, lol
  4. natasha May 10, 2013 at 7:42 pm Reply
    does this work with the likes of kumara and pumpkin ? or do you have a recommendation for roasting them ? Cheers tash
    • Chelsea Winter May 13, 2013 at 1:03 am Reply
      Hi Natasha, Kumara and pumpkin have lots more water content so they just don't crisp up like potatoes - but you can just coat them in a little oil, season and bake in a 200c oven for 30 mins and they will be delish!
  5. amanda June 8, 2013 at 12:45 am Reply
    Would any oil work?
    • Chelsea Winter June 10, 2013 at 5:27 am Reply
      Hi Amanda, you could use vegetable oil if you liked instead of rice bran oil.
  6. Julie June 8, 2013 at 2:12 am Reply
    I buy a lot of Nadine potatoes does this recipe work just as well with them? Love your recipes and face book posts! Thanks
    • Chelsea Winter June 10, 2013 at 5:28 am Reply
      Hi Julie, probably not as Nadine potatoes tend to be waxier, more suited to boiling and salads :)
  7. Shane June 11, 2013 at 7:54 am Reply
    Ilam Hardy are New Potatoes!
    • Chelsea Winter June 11, 2013 at 8:27 pm Reply
      Sorry I just meant baby potatoes - changed it thanks!
  8. Jayne McEwen June 24, 2013 at 8:22 am Reply
    Thanks Chelsea...for all your amazing hints and recipies..tried the potatoes they were amazing...Thanks again
  9. Anna July 25, 2013 at 4:04 am Reply
    Tasted amazing but i did it in a cast iron roasting dish, The dish got way to hot and only went really crispy on the one side, next time will just use a normal roasting tray, tasted amazing anyway.
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  12. Zac August 12, 2013 at 5:52 am Reply
    Hi Chelsea, I like keeping the skins on potatoes when I cook them. Does this recipe work just as well if the potatoes aren't peeled? Thanks :-)
    • Chelsea Winter August 12, 2013 at 6:20 am Reply
      I like the flavour of the skins too! Yes, it'll work :)
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  16. Maureen Williams November 19, 2013 at 9:08 am Reply
    Could these be prepared earlier in the morning and cook 20 mins before lunch?
    • Chelsea Winter November 19, 2013 at 9:21 am Reply
      Yes! The roasting part can be done just before serving.
  17. Kelly Devoy January 5, 2014 at 7:42 am Reply
    Hi Chelsea, just wondering why the combination of oils??? I thought that olive oil should only be used at room temp??? Thanks.
    • Chelsea Winter January 5, 2014 at 8:40 pm Reply
      Olive oil adds a nice flavour - combined with the rice bran oil it has a higher smoke point too. Only cold pressed extra virgin olive oil should not be cooked with - the standard varieties are fine over a medium heat.
  18. Dania January 19, 2014 at 12:55 pm Reply
    Coconut oil is the best for crisping!!!
  19. Raewyn February 2, 2014 at 10:25 am Reply
    Hi Chelsea. Will these still work as well if I line the pan with baking paper? I am saving to buy your book! From the feed back it is a "must have"!
  20. Melissa March 16, 2014 at 11:02 am Reply
    Can I use coconut oil for roasting potatoes?
    • Chelsea Winter March 17, 2014 at 11:11 pm Reply
      Sure can!
  21. mrs muffet April 21, 2014 at 4:00 am Reply
    Par boiling, roughing up and flouring the potatoes before roasting makes the best potatoes ever. My family love them =) the flour gives them a bit more crunch =D
    • Kristina April 29, 2014 at 7:23 am Reply
      Unfortunately it's not gluten free and adds extra starches to starchy food... Gosh I sound terrible:) just got a gluten intolerant kid and got to watch out for any flour, coating etc...
      • Vanessa May 17, 2018 at 8:48 am Reply
        There is no flour and is gluten free! You just use floury tupeoof potatoes!
  22. Tash April 23, 2014 at 5:30 am Reply
    Hi Chelsea. I just wanted to say thank you for this recipe. I've never succeeded in making yummy, crispy roast potatoes until tonight. These are seriously yummy and I highly recommend them to anyone! Thank you!
  23. Tim April 29, 2014 at 6:49 am Reply
    For a faster cook can you cut the tatters smaller? Im thinking 1cm thickness rather than nice chunky potato quarters. How would that impact on the cook time. Or would you just do it the same and they'd get even crispier? Also, will Kipfler potatos work? ive been looking for a Kipfler potato recipe that really stands out but havent come across anything.
  24. Gazza April 29, 2014 at 10:41 am Reply
    Two words: duck fat. But not every day.
  25. Karen Sharp April 29, 2014 at 5:39 pm Reply
    Rubbing the potatoes with a little salt and leaving them for a few minutes while you chop the rest of the veges works too. Scratch the potatoes with a fork to rough them up then brush w olive oil and bake in a hot oven (350 f). All veges crisp up but you need to turn them when they are golden.
  26. Debbie April 29, 2014 at 7:56 pm Reply
    That's almost exactly how I learnt to do my potatoes. The only tip I have is to add a little extra flavor, about five minutes from the end I'll add about 25gm of butter into the roasting dish and mix it around a bit... delicious!
    • Chelsea Winter April 29, 2014 at 10:58 pm Reply
      That's a good tip, I might add that!
  27. Lou April 30, 2014 at 2:38 pm Reply
    Try duck fat, it's awesome for creating crispy potatoes especially via the par boiled method. Rice bran oil is not as healthy as one is made to believe through marketing. While It does have a high smoke point it is an oil that is unstable and very easily oxidised, therefore you are ingesting free radicals that are destructive to cells and is an added load to what the body already has to detoxify. There is a reason why this oil hasn't been popular in the past and is cheap..basically it goes off very easily.
    • Chelsea Winter May 2, 2014 at 7:37 pm Reply
      You're right, I learned this after I posted this recipe.
  28. Ian Knott May 1, 2014 at 10:52 am Reply
    I tried your Crispy Roast Potatoes tonight. I think I love you. I don't think I can eat roast potatoes made any other way from now on.
  29. Robyn Ruff May 2, 2014 at 6:32 am Reply
    I've never really like roast potatoes but thought I'd try this method to see....Wow.....I am now an addict....the best roast potatoes.....ever!!!!
  30. Sally May 10, 2014 at 9:16 pm Reply
    Hi Chelsea! Cooking your pork belly tonight for Mother's Day, wanting to accompany it with these potatoes! How long should I cook the potatoes for bearing in mind the oven will be at 150degrees? Thanks, can't wait ~ hungry already!
    • Ian Knott May 25, 2014 at 4:44 am Reply
      Why would the oven be at 150deg? The recipe says 220 fan bake. There should be nothing else in the oven when cooking the potatoes for best results.
    • sarah June 16, 2015 at 9:16 am Reply
      You'll be letting the meat rest for a good 30 min before youserve it, so make the potatoes in a 220degree oven then, that's what I do :)
  31. Shells May 11, 2014 at 3:40 am Reply
    Can you use other types of potatoes as down south we are limited in our supermarkets provides. I'm giving it a go with Desiree potatoes.
    • Ian Knott May 25, 2014 at 4:42 am Reply
      Have tried it with 3 different kinds now. Agria, Desiree and Rua. Agria is by far the best. You get quite different results with other types. I tried kumara too - not quite as crispy but came out ok.
  32. Lynette Vanderspeck May 12, 2014 at 9:32 pm Reply
    Uh Oh! One word.....DANGEROUS! Sooooooo good :)
  33. Jen May 18, 2014 at 6:30 am Reply
    Wow these are amazing!! I usually fail terribly when making roast vegetables but these came out perfect - crunchy on the outside, fluffy on the inside - and absolutely delicious!
  34. Izzy May 19, 2014 at 8:05 pm Reply
    This was so easy, and such a hit with everyone chelsea you are amazing. something so simple but yet so yummy and delish! To be honest i've made them like 5 times since I found this recipe only like 2 weeks ago!!
  35. Jen June 8, 2014 at 7:22 am Reply
    I have ALWAYS failed in the roast vege department of a roast. Tried these tonight... Best potatoes and kumera ever! Thanks!!
  36. Lisa June 9, 2014 at 7:40 am Reply
    Best roast potatoes ever!! Thank you Chelsea
  37. Kelly June 14, 2014 at 10:52 am Reply
    Have made these potatoes a few times and I could eat them all day! They are also the only potato my 14 month old daughter was willing to eat (she ate most of a pretty big piece!). YUM!
  38. Rachel July 13, 2014 at 6:35 am Reply
    Best roast potatoes I have ever made, the whole family LOVED them. Thanks Chelsea for sharing your wonderful recipe :-)
  39. Ange August 12, 2014 at 8:14 am Reply
    I agree, I've done these a few times now and - so long as I've use the right spuds - they've turned out great! I've only ever used vegetable oil as that is all we have, without any issues. Plus I add a few more herbs and a bit of chilli powder for a wee kick. Thank you, Chelsea, for such a great recipe :)
  40. spanish food recipes easy August 28, 2014 at 10:02 pm Reply
    What's Taking place i'm new to this, I stumbled upon this I've discovered It absolutely useful and it has helped me out loads. I hope to contribute & help different users like its aided me. Good job.
  41. Donna Hunter September 6, 2014 at 9:03 pm Reply
    Love these recipes. Thanks Chelsea
  42. Sharon September 22, 2014 at 3:16 am Reply
    I made your crispy roast taties last night, WOW, my family LOVED them, especially my 2yr old twin boys, everyone raved about them. I have never perfected crispy roast taties before this recipe, thank you so much.
  43. Poppistar September 25, 2014 at 7:38 am Reply
    The. Best. Spuds. Ever! I can't stop making them! I've made them bigger and smaller and with Kumara...nothing seems to fail. Yet another win - thanks Chelsea!
  44. Jen October 12, 2014 at 6:33 am Reply
    Hi Chelsea, these were AMAZING, made them withy the pan fried fish dish with the snapper we caught today :) you specified putting the spuds in cold water and then bringing to the boil - my husband would like to know why he can't just boil the jug and pour over spuds to save time? Does it make any difference? Thanks!
  45. Suzanne June 10, 2015 at 10:47 am Reply
    Hi Chelsea, best roast potatoes we've ever made, great recipe would it be ok to link to your recipe on our family cooking blog, diaryofatm5.wordpress.com. Kind regards
    • Chelsea Winter August 8, 2015 at 5:58 am Reply
      Linking is fine so long as the recipe isn't used, and the photo credit is made courtesy of Chelsea Winter :)
  46. Grace August 22, 2015 at 9:47 pm Reply
    Hi Chelsea, I am going to cook this along with kumara and pumpkin as a side dish to your pork belly recipe. Can I leave the Veges to roast in with the pork belly at the same temperature (130 degrees) for say the last two hours of roasting? I don't want dry veges haha?
    • Chelsea Winter August 26, 2015 at 11:58 pm Reply
      They won't dry out at that temp ;)
  47. Lynne September 5, 2015 at 5:34 am Reply
    These turn out perfect. But my favourite part is the one where I don't have to try and tip potatoes into hot oil or fat. That always scared me in case I got splattered. This way is so easy it feels like cheating :-D
  48. Louise October 8, 2015 at 11:37 pm Reply
    Hi there, I really want to try this but I don't have a fan-bake oven. Do you think it will still work okay? Maybe 10-20 degrees hotter? Thanks.
    • Chelsea Winter October 11, 2015 at 5:01 am Reply
      Yep 10c should do it!
  49. Jeff February 4, 2016 at 6:33 am Reply
    Thanks a bunch Chelsea, I tried this for the first time the other night and luuuuved it. I have also cooked a roast chicken with my new fan oven according to your instructions and found it very successful. :)
  50. Angie Banister October 2, 2016 at 8:29 pm Reply
    Hi there. I just wanted you to know that I have followed your recipe for belly pork and your crunchy roast potatoes are just out of the oven. Both are amazing. I have always had negative results with crackling on pork but not anymore. One of the best and easiest recipes to follow. Thank you. Xx
  51. Jane December 23, 2016 at 12:38 am Reply
    This is basically the recipe my Dad has used for decades to make his world famous ( in our family) 'Pop's Roasters'. We all love them. He brushes the oil on with a pastry brush rather than tossing the potatoes - uses a bit less oil and so is healthier. They are so yummy!
  52. Renee February 8, 2017 at 9:41 pm Reply
    Hi Chelsea, This is my go to recipe every time I have someone over for a roast dinner!!! Everyone always raves about how delish and crunchy the potatoes are! I sometimes use garlic oil for a yummy garlic potato ☺☺☺
  53. Vanessa May 17, 2018 at 8:50 am Reply
    These are absolutely delicious ? Must make more next time as so popular

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