Name: The Best Roast Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: British
Ingredients: 1.2 kg potatoes, peeled and cut into even chunks; ½ cup olive oil; 2 teaspoons all-purpose flour; 1 teaspoon sea salt flakes, plus extra for serving

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These roast potatoes come out perfectly golden and crunchy on the outside while staying light and fluffy on the inside. I rely on this method whenever I want a classic, foolproof side dish that works for both everyday meals and special occasions. The combination of parboiling, roughing up the edges, and roasting in hot oil makes all the difference. The Best Roast Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and delivers consistently crispy results. It works with almost any type of potato, uses basic pantry ingredients, and doesn’t require complicated techniques. Every time I make these, they disappear fast and always get compliments.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1.2 kg potatoes, peeled and cut into even chunks
½ cup olive oil
2 teaspoons plain (all-purpose) flour
1 teaspoon sea salt flakes, plus extra for serving

Directions

I begin by preheating the oven to 220°C (425°F). I place a large roasting tray in the oven with the olive oil so it heats up properly. This step is essential for getting crispy potatoes.

While the oven heats, I add the potatoes to a large pot of salted boiling water and parboil them for about 5 minutes. I drain them well, then return them to the pot and gently shake it to rough up the edges. This creates the texture that turns extra crispy in the oven. I sprinkle the flour over the potatoes and toss them carefully until coated.

I carefully transfer the potatoes into the hot oil in the roasting tray and turn them so they are fully coated. I season with salt and roast for about 45 minutes, turning them every 15 minutes, until they are deep golden and crunchy. I finish them with a final sprinkle of salt and serve immediately.

Servings And Timing

I usually get about 6 servings from this recipe. Preparation takes around 10 minutes, boiling takes about 5 minutes, and roasting takes approximately 45 minutes, bringing the total time to about 1 hour.

Variations

I sometimes swap the olive oil for duck fat or goose fat when I want richer flavour and extra crispiness. Adding garlic cloves, rosemary, or thyme to the roasting tray gives the potatoes a lovely aromatic boost. For a spicy twist, I sprinkle a little paprika or chili powder over the potatoes before roasting.

Storage/Reheating

I store leftover roast potatoes in an airtight container in the fridge for up to 3 days. To reheat them, I spread them on a baking tray and place them in a 200°C (400°F) oven for 10–15 minutes until heated through and crisp again. I avoid microwaving if I want to keep the crunch.

FAQs

What potatoes work best for this recipe?

I usually use standard white potatoes, but this method works well with most varieties as long as they are cut evenly.

Why do I add flour to the potatoes?

I add flour to help create a rough coating on the outside, which results in extra-crispy edges once roasted.

Can I leave the skins on?

I prefer peeling the potatoes for a smoother texture, but leaving the skins on works well if I want a more rustic result.

Can I prepare the potatoes in advance?

I often peel and cut the potatoes ahead of time and keep them submerged in water in the fridge for up to 24 hours. I drain and dry them before boiling.

Why do I need to preheat the oil?

I preheat the oil so the potatoes start frying as soon as they hit the tray, which helps create that crisp exterior.

Conclusion

This roast potato recipe is one I come back to again and again because it’s dependable, easy, and delivers perfect results every time. With minimal ingredients and simple steps, I always end up with crispy, fluffy potatoes that pair beautifully with almost any main dish.