Crispy, Fluffy Perfect Roast Potatoes

1:25 h

Looking for the best way to cook roast potatoes.... MAN ALIVE, this is the one you need for this Sunday dinner or Christmas feast! If you're looking for roast dinner side dishes or maybe something to add to your Christmas dinner. These are the ultimate roasties. No, really. We know, we know, that's a big claim. But the first time we made these, they all disappeared within minutes. And we made three batches. We rest our case.

Start cooking ➞




For the recipe

<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 ½kg Maris Piper potatoes<item-todo-done><item-todo-done>1 ½ tsp sea salt<item-todo-done><item-todo-done>1 bulb of garlic - broken into cloves<item-todo-done><item-todo-done>1 ½ tbsp sea salt<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done>2 sprigs of sage<item-todo-done><item-todo-done>10 sprigs fresh thyme<item-todo-done>

Before you start

Preheat oven to 220ºC** **| Large bowl | Large pot | Timer | Colander | Large baking tray | Pair of tongs | Kitchen paper

Prep the potatoes and boil

  • Peel the potatoes and place them in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process)
  • Drain the potatoes and tip them into a large pot
  • Cover the potatoes with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil
  • Once the water is boiling, set a timer for 8 minutes. When the timer goes off, pour the potatoes into a colander and drain off the water
  • Leave the potatoes to steam dry for 5 minutes
  • Pick up the colander and shake the potatoes to “chuff” them. Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust)

Roast the potatoes

  • Tip the potatoes into a large tray (making sure they have a bit of room to move and they’re not touching)
  • Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning
  • Put the potatoes in the oven and roast them for 30 minutes
  • Take the potatoes out of the oven and add the garlic, sage, thyme and rosemary. Use tongs to turn the potatoes so they’re well covered in flavour, oil and seasoning
  • Put the potatoes back in the oven and roast them for a further 40-50 minutes until the skins are incredibly crispy and and a deep, gold colour

Time to serve

  • Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil
  • Serve alongside a full roast and all the trimmings!
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