These crispy roast potatoes are parboiled, roughed up in the colander, tossed in olive oil with garlic and rosemary, then roasted in a hot oven until golden and crunchy outside and fluffy inside. Using olive oil instead of goose fat or lard, and keeping the skins on, makes them a healthier side without losing the crunch. They take about 1 hour, serve 4, and have about 265 calories and 5.4 g of fiber per serving. The secret to extra-crispy potatoes is drying them well after boiling and giving them space on the tray.
- Serves: 4 as a side
- Prep time: 10 minutes
- Cook time: about 50 minutes
- Total time: about 1 hour
Ingredients
- 1 kg (2¼ lb) floury or all-purpose potatoes, such as Maris Piper, King Edward or Yukon Gold, skins on
- 2 tablespoons (30 ml) olive oil
- 4 garlic cloves, lightly crushed in their skins
- 2 sprigs of rosemary, leaves picked, or 1 teaspoon dried
- ½ teaspoon salt and black pepper
Method
- Heat the oven to 220°C (425°F), or 200°C (400°F) with the fan on. Put a large roasting tray in the oven to heat up.
- Scrub the potatoes and cut them into evenly sized chunks or wedges, about 4 to 5 cm (1½ to 2 inches).
- Put the potatoes in a large pan of cold water, bring to a boil, and simmer for 6 to 8 minutes, until the edges are just soft but the middles are still firm.
- Drain well in a colander and leave to steam-dry for 3 to 5 minutes. Shake the colander gently to rough up the edges, which creates more crunch.
- Carefully take the hot tray out of the oven, add the oil, then tip the potatoes in. Turn them to coat in the oil and spread them out in a single layer with space between them.
- Roast for 25 minutes, then turn them over and add the garlic and rosemary.
- Roast for another 15 to 20 minutes, until deep golden and crisp.
- Season with salt and pepper and serve straight away.
Tips for extra-crispy potatoes
- Choose floury potatoes for a fluffy inside, or all-purpose ones for a firmer bite.
- Dry them well. Steam-drying after boiling helps the surface crisp.
- Rough up the edges. More rough surface means more crunch.
- Preheat the oil and tray so the potatoes sizzle as soon as they go in.
- Don’t crowd the tray. Use two trays if needed; crowded potatoes steam and go soft.
- Add herbs and garlic later, so they don’t burn.
Cooking potatoes safely
Acrylamide is a chemical that can form when starchy foods are cooked at high temperatures. The UK government’s acrylamide guidance advises aiming for a golden yellow color or lighter when frying, baking, toasting or roasting starchy foods, and following the cooking instructions on packs. It also says raw potatoes can be stored either in the fridge or in a cool, dark place. Golden, crispy potatoes are fine; cut away any very dark or burnt bits.
Swaps and variations
- Sweet potatoes: roast for 25 to 30 minutes in total, without parboiling.
- New potatoes: halve and roast without parboiling for 35 to 40 minutes.
- Smashed potatoes: boil whole small potatoes until tender, flatten with a fork, brush with oil and roast until crisp.
- Spiced: toss with smoked paprika, cumin or garlic powder before roasting.
- Parmesan: sprinkle with a little grated Parmesan for the last 5 minutes.
- Air fryer: after parboiling, toss with 1 tablespoon of oil and air fry at 200°C (400°F) for 20 to 25 minutes, shaking halfway.
Nutrition per serving (estimate)
One serving is a quarter of the recipe. These figures were calculated from USDA FoodData Central values for raw potatoes with skin, olive oil, fresh rosemary, garlic and salt.
| Nutrient | Per serving |
|---|---|
| Calories | 265 kcal |
| Protein | 5.5 g |
| Carbohydrate | 44.5 g |
| Fiber | 5.5 g |
| Sugars | 2 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Sodium | 305 mg |
Potatoes provide potassium, vitamin C and fiber, especially when eaten with the skin on. The NHS advises eating potatoes with their skins on for more fiber. Note that potatoes count as a starchy food, not one of your 5 a day. Roasting in olive oil keeps the saturated fat low compared with goose fat or lard. Our guide to oven-baked fries uses similar techniques.
Contains: no major allergens.
Storage and reheating
Cool leftovers quickly and refrigerate within 2 hours. Eat within 2 to 3 days. Reheat in a hot oven or air fryer for 8 to 10 minutes until crisp and steaming hot; the microwave makes them soft.
What to serve with them
- Our lemon roast chicken or roast turkey.
- Grilled fish with a green salad.
- Roasted vegetables and a tomato-based sauce for a vegetarian plate.
Common questions
Should I peel potatoes for roasting?
There’s no need. Scrubbed skins add fiber and crunch, and save time.
Why aren’t my roast potatoes crispy?
They may not have been dried well enough, the oil and oven weren’t hot enough, or the tray was crowded.
Are roast potatoes healthy?
Made with a moderate amount of olive oil and skins on, they’re a reasonable part of a balanced meal. Keep portions sensible and serve them with plenty of vegetables and a protein.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
