Crispy Roast Potatoes

Name: Crispy Roast Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 kg floury potatoes; 120 g lard or duck fat; 1 tsp Maldon salt; 1 tbsp fresh thyme leaves

Last Sunday, Alex was in charge of choosing dinner, and he instantly decided on my signature crispy roast potatoes. It's quite the showstopper at our family meals. With just a few ingredients, you can transform simple potatoes into something wonderfully delicious and satisfying, perfect for any family dinner. Plus, this dish makes the whole kitchen smell amazing. For another family favorite, be sure to check out my gluten-free lemon crinkle cookies.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Crispy Roast Potatoes

Why you’ll love this recipe

These crispy roast potatoes are incredibly easy to make and require minimal effort, which is ideal for those busy weeknights. The secret is in the simplicity—a bit of duck fat and a hot oven do wonders. No fancy equipment needed, just straightforward cooking that delivers crunchy on the outside, fluffy on the inside perfection.

Ingredients

1 kg (2.25 lbs) floury potatoes
120 g (½ cup) lard or duck fat
1 teaspoon Maldon salt
1 tablespoon fresh thyme leaves

Step-by-step instructions

Preheat the oven to 220C/425F (fan).
Peel the potatoes and chop them into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
Place the chopped potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 8-9 minutes until softened at the edges.
Meanwhile, place the lard in a large roasting tin and place in the oven for 10 minutes until shimmering hot.
Drain the potatoes in a colander and give them a good shake to roughen up the edges.
Carefully place the potatoes in the baking tin with the hot fat, turn them over once to coat in the fat, and then place them in the oven.
Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and fresh thyme leaves.

Recipe tips & variations

Here's a little trick I learned: after draining the potatoes, give them a really vigorous shake in the colander to roughen the edges. This helps them crisp up beautifully in the oven. If you're fresh out of duck fat, vegetable oil works too, though the flavor might differ slightly. And for a seasonal twist, toss in some rosemary instead of thyme.

Storage & reheating

While these potatoes are best served fresh, you can make them a few hours in advance and reheat them in a hot oven for 10-15 minutes to regain that perfect crispiness. Simply store them in an airtight container in the fridge if you're making them ahead.

FAQs

What type of potatoes work best for crispy roast potatoes?

Floury potatoes, like russets or Yukon Gold, are great for this recipe due to their fluffy interior which contrasts beautifully with the crispy outer layer.

How do you make roast potatoes extra crunchy on the outside?

The key is in shaking them after parboiling. That, along with the high heat and enough fat, ensures a wonderful crust.

Can I prepare roast potatoes ahead of time and reheat them?

Absolutely! Simply reheat in a hot oven to bring back the crispiness.

What’s the best fat to use for roasting potatoes — duck fat or vegetable oil?

Duck fat gives a fantastic richness and flavor, but vegetable oil is a good alternative if you're looking for a lighter option.

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Explore more family favorites like my creamy mango banana smoothie for a fresh morning boost or for another healthy treat, give the pineapple green smoothie a try.