Super Crispy Crunchy Roast Potatoes


by: Lovefoodies

"How do you get your roast potatoes so crispy and light?" Here's how! Be sure to check the tips below. See here for our Delicious Roast Chicken dinner


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

8 medium sized potatoes -About 30cm x 5-6 cm in size or 200g each) - Any of these potatoes are the best to use - Cara, Celine, Desiree, King Edward, Majestic, Maris Piper, Dunbar Standard, Golden Wonder, Kerrs Pink, Pentland Dell, Stemster, Valor.

4-5 tablespoons Vegetable Oil

Salt and Pepper for seasoning

Nutrition Facts
Super Crispy Crunchy Roast Potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 168

  • Total Fat: 14.1 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 364.1 mg
  • Total Carbs: 9.5 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 0 g
  • Protein: 2 g

how is this calculated?

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1.  Peel the potatoes and cut into quarters or smaller. the smaller the potatoes, the higher crispiness sensation you will have in each piece!

2.  Place in a saucepan with cold water and a pinch of salt, and bring to the boil.

3.  Keep an eye on the potatoes once the water starts to boil. After approximately 10 minutes, you will notice the sides of the potatoes start to 'flake'. When they look like the one in the photo, it's time to take them off the heat and drain them. Using the lid, to keep the potatoes in the pan, tip all the water out.

4.  Once drained, holding the pan with one hand and the lid covering the pan with the other hand, give the potatoes a good toss and shake. Your potatoes should look like this.... all flaky and fluffy.

5.  Turn the potatoes out onto a plate and let the steam evaporate from them. The idea here is to dry the potatoes out a bit before roasting. If they are a bit wet, they won't crisp up as well in the oven.

6.  Whilst the potatoes are cooling, and once your meat is out of the oven resting, turn your oven up to as high a temperature as possible. Pour some oil into a roasting tray. There should be about 1cm deep of oil covering the tin. Vegetable oil works nicely.

7.  Put the tray with the oil in the oven and let it heat up until it's sizzling. You will know if it's hot enough when you place your first potato in...if you don't see a sizzle, heat the tray up for longer.

8.  When the oil is really hot, place the potatoes in the tray, taking care not to splash any oil on you. Using a spoon, pour / spoon some of the oil all over the tops of the potatoes, and spread them out in your tray. Sprinkle some salt (optional), and let the crispiness begin!

9.  When the potatoes begin to brown, turn them and wait until they look like this....

10.  And there you have the crispiest roast potatoes!

11.  I hope you enjoy making them as much as you will enjoy the crisipilishiness of them.

12.  If you would like to see how to make a Roast Chicken Dinner like in the picture here, to go with your crispy potatoes, see our accompanying recipe here

Cooks' note:
Crispy Roast Potatoes are traditionally served with a Roast Meat dinner, as you see in the photo.
Any of these potatoes are the best to use - Cara, Celine, Desiree, King Edward, Majestic, Maris Piper, Dunbar Standard, Golden Wonder, Kerrs Pink, Pentland Dell, Stemster, Valor. If you don't see a name for the potatoes in the shop, look for a potato suitable for mashing, or says 'fluffy' on the bag.
You need to have a really hot oven, as hot as you can get it.
Cooking times will vary depending on what else you may have cooking in the oven. The fuller the oven, the longer it will take!

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Evelyn M


Great base recipe! I added a sprinkling of parmesan cheese, and baked it for a bit longer to get a nice brown