The Best Roast Potatoes

Hello Dear Reader,

My favourite part of a Roast is the Roast Potatoes. Over the years I have fine tuned how to get the crispiest Roast Potato and today I will share how I get my roast potatoes crispy, crunchy on the outside and soft and fluffy on the inside.

Peel and cut up potatoes so that they are all a uniform size 

Add potatoes to a large saucepan, cover with water, bring to the boil and turn down to low 

Let cook for about 10 to 15 minutes until just soft and the outside has gone "fuzzy". Drain in a colander and return to saucepan on medium heat. Let the potatoes dry out a little on the heat, for about 30 seconds, moving the saucepan a little to agitate the potatoes. This movement will bash the potatoes up a bit giving you a more crunchy finish 

Rosemary and garlic. Mezzaluna and Microplane 

Remove rosemary from stalks 

Chop Rosemary very finely 

In a large bowl, grate garlic on the microplane 

Add chopped Rosemary and oil 

Add salt and pepper and mix well 

Add cooked and dried potatoes to bowl and mix softly with a silicon spatula, so that the potatoes are covered in the Rosemary and garlic oil. Be careful not to break up the potatoes 

Turn potatoes into a line shallow sided baking tray put into preheated oven and cook for about 1/2 an hour one side then turn potatoes over and do the same to the other 

Golden, Crunchy Roast Potatoes 

How ever many Potatoes you need
Rosemary, about 2 stalks, chopped very finely
3 cloves of Garlic, grated on a microplane
Oil, sorry, I never measure how much I use, but it could be 1/4 (I use Rice Bran Oil)
Cooking Spray ( I use rice bran cooking spray)
Salt and Pepper

Peel and cut up how ever many potatoes you need, when cutting up the Potatoes try and make them all the same size
Put them into a large saucepan and cover completely with cold water, add a good teaspoon of salt to the water
Bring Potatoes to the boil and turn down to low. Cook for about 10 to 15 minutes until the Potatoes are just going soft and the outside of the Potato is starting to go fuzzy
Preheat the oven to 180 C to 200 C, depending how "Hot" your oven is, line a shallow sided oven tray with baking paper
While the Potatoes are cooking, in a bowl large enough to accomodate them later, add chopped Rosemary, grated garlic, oil, salt and pepper, mix to combine
When you are happy with the Potatoes, drain into a colander, and return the potatoes to the same pan and put back over the heat. Increase the heat to medium and dry off the Potatoes, then straight away add Potatoes to the Rosemary and Garlic oil mixture. Toss with a silicon spatula so that the Potatoes are covered in the oil mixture. Now, add still very hot Potatoes to the ready baking tray, and lightly spray tops of Potatoes with cooking spray.
Put into the preheated oven on either the middle or bottom rung, again depending how "Hot" your oven runs
Bake till golden brown and super crunchy (about 30 minutes) on one side then turn over so all sides get the same treatment
There you have it, super crunchy on the outside and soft and fluffy on the inside
So, tell me, what is your secret to crunchy Roast Potatoes?


  1. Your roast potatoes look scrumptious! I also make mine with the same process but different seasonings. I use garlic powder, smoked paprika and usually dried/fresh thyme, and of course salt and pepper.

    I look forward to giving yours a try.

    Love your blog by the way. I found it courtesy of 'Down To Earth'.

    1. Thanks for dropping by and leaving a comment. Mmm Roast Potatoes, so good! Thanks for the positive feed back.

  2. Yum yum yum, I'm definitely giving this a try, I normally just do mine plain with salt, but this puts a whole new meaning to roast spuds, thanks

    1. Hi Clarissa, definitely give it a go, super delicious, thanks for dropping by and leaving a comment. Have a great weeked


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