Alright, so let me tell you—crunchy, golden roast potatoes with their skins on are basically my love language. (I mean, who needs serenading when you’ve got that shatteringly crisp exterior, right?) I think I perfected these during a classic Sunday roast marathon where the potatoes stole the show even from the chicken—my aunt still claims she taught me everything I know, but honestly, I just watched a lot of video recipes like this one and messed up a few times until it worked. Anyway, if you want to make potatoes people actually get a bit grabby over, you’re in the right spot.
Why You’ll Love This (and Maybe Lose Friends Over It)
I make this when I want to impress people into thinking I’m a way better cook than I actually am. My family goes slightly barmy for these—sometimes my brother tries to sneak the crispiest ones before the rest of us even sit down (sibling lawlessness at its finest). And hey, even if you accidentally blacken the odd bit, everyone pretends it’s their favorite part. Plus, there’s something deeply satisfying about hearing that crunch (and, ok, sometimes it’s the only thing on the plate that gets fully eaten).
Here’s What You Need (and Some Things You Don’t, Honestly)
- Potatoes (about 1kg or so): I mostly use Maris Piper, but I’ve definitely just grabbed whatever’s cheap at Tesco… Yukon Gold also works (Russets are good for you folks abroad).
- Olive oil: About 3 big glugs. Sometimes I cheat with goose fat if I’m feeling all fancy, but honestly, regular oil is fine.
- Salt and black pepper: Chuck in more than seems sensible; don’t ask, just trust me.
- Garlic (optional): A few cloves, smashed; sometimes I skip it if I’m feeling lazy, but it’s proper nice if you’re into that.
- Rosemary or thyme (also optional): Fresh is great, but dried stuff works in a pinch—my gran swore by the dried kind, go figure.
- Semolina or cornmeal (tiny handful): For the overachievers—makes the crunch even more ridiculous! I sometimes forget though, and nobody minds.
Here’s How I Do It (But Tweak As You Like)
- Get your oven blazing hot—like, 220°C (425°F), none of this lukewarm nonsense.
- Give the potatoes a good wash (keep the skins on, obviously), then chop them into chunky bits—maybe quarters if they’re big, smaller if you like more crunch; don’t stress it.
- Bung them into a big pan, cover with cold, slightly salted water. Bring to a boil and let them simmer for about 8–10 minutes, until they’re just soft enough to prod with a fork. Not mash, just a little tender.
- While that’s happening, pour your oil onto a big roasting tray and stick it in the oven to get screaming hot. This is where I usually run around trying to find my misplaced oven mitt so don’t be like me.
- Once the potatoes are just-tender, drain them. Now, here’s the fun/messy bit: shake the pan with the lid on so the edges get roughed up—like, properly fluffy. It looks a bit all over the place but, trust me, this is the magic.
- If you’ve got your semolina or cornmeal, sprinkle it on now and shake again.
- Carefully tip those roughed-up beauties onto the piping hot tray—listen for the sizzle. Roll them around with tongs (or your hands if you’re quick and reckless), so every side gets a lick of oil.
- Salt and pepper the heck out of them. Add smashed garlic cloves and rosemary, if that’s your vibe. Sometimes I chuck in a whole head of unpeeled garlic, just for fun.
- Roast for about 25 minutes, then whip them out, flip them over (or shovel them a bit so all sides crisp up), then pop ‘em back for another 20–25 minutes. Really, just keep peeking till they’re as golden as you like.
- I usually sneak a crisp one at this point—to ‘test’ if they’re ready, of course. Don’t let anyone catch you or you’ll have to share.
Notes from the (Battle-Scarred) Potato Trenches
- If you don’t rough up the potatoes, don’t worry, you’ll still get crispy bits (just less dramatic).
- Once, I used only olive oil and no extra seasoning; they were okay, but lacked punch—in hindsight, totally needed salt.
- Actually, if I’m in a rush, I skip the herb bit and just let the potatoes speak for themselves (less faff, still yum).
- Sometimes the tray isn’t big enough and the potatoes end up crowded, which never goes well for crunch. Two trays are better than one!
If You Fancy Mixing It Up (Some Ideas Work, Some Don’t)
- Tried once with smoky paprika—honestly, too strong; maybe half what you think you need if you like that vibe.
- Lemon zest + fresh parsley = zingy and nice in the spring (but don’t tell my mum, she’s a traditionalist).
- Ducking them in melted butter for the last 10 minutes? Cheeky, but they’ll get a bit softer rather than crispier—maybe not worth the risk unless you’re adventurous.
Equipment (But Don’t Freak Out If You Don’t Have These)
Big roasting tray (if you’ve only got a shallow one, just do them in batches—learned that the hard way). I use a colander to drain and shake, but sometimes I just use the pan with the lid on and hope for the best. And, if you don’t have tongs, be a bit careful with a spatula so you don’t end up launching a potato onto the floor (floor potatoes—still tasty, but maybe skip those for guests).
How I Keep Them (If They Even Survive Past Dinner, Ha!)
In the rare event there are leftovers, I let them cool, chuck them in a container and stick them in the fridge. Next day, oven them back to life at 220°C for about 10 minutes—they’re actually even crispier, but honestly, nothing lasts form dinner to lunch when my lot are around.
What To Serve These With (Or Just Eat Them Alone, No Judgement)
I love them next to a roast chicken and about a pond’s worth of gravy, but they’re also weirdly good next to a fried egg (hearty Sunday breakfast alert). When my cousins are over, we do dipping sauces—ketchup, aioli, sometimes that weird Sriracha mayo I’m obsessed with. And, frankly, a pint of ale doesn’t hurt (if you’re so inclined). If you want more ideas, I once got lost reading this guide, which is like the Great British Bake Off of potatoes.
Stuff I Learned the Hard Way (You Can Laugh—It’s Fine)
- Once, I crammed all the potatoes onto a tiny tray because I didn’t want to wash another one—result: limp, tragic spuds.
- I tried turning up the oven even hotter to ‘speed things up’ and just set off the smoke alarm instead; don’t.
- Oh, and skipping the roughed-up step? It really does make a difference, so don’t be lazy (even if I still am, sometimes).
Real-Life Roast Potato FAQs (I’ve Actually Been Asked These!)
- Do I have to peel the potatoes? Nah—skin-on is the whole point, actually. Plus, less faff and more crunch.
- Can I make these ahead? Sort of—you can parboil earlier and keep ‘em in the fridge. But resist roasting ‘til you need them. Otherwise, what’s the point?
- Why aren’t mine crisping up? Usually too much crowding or the oil/tray wasn’t hot enough. Or honestly, sometimes potatoes are just stubborn.
- What oil works best? I say olive oil most often, but my pal swears by sunflower; goose fat’s lush if you don’t mind the cost.
- Can I freeze them? I’ve done it once—came out a bit meh, but still edible post-oven blitz. I wouldn’t bother, if I’m honest.
- Skin came off after roasting!? Happens, mate. Still delicious, bonus crispy bits. Next time, try scrubbing rather than peeling and see if it holds better.
And there you go—my whole potato gospel (with a few side tangents). Let me know how yours go, or if your oven’s got more oomph than mine, because I’ll be dead jealous.
Ingredients
- 1.5 kg medium Yukon Gold or Russet potatoes, skin on
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon cornmeal (optional, for extra crispiness)
- 2 tablespoons unsalted butter, melted
Instructions
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1Preheat the oven to 220°C (425°F). Line a large baking tray with parchment paper.
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2Scrub the potatoes clean and cut them into even chunks, about 2 inches each, keeping the skins on.
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3Parboil the potato chunks in salted water for 8-10 minutes until just tender but not falling apart. Drain well and let them steam dry for a couple of minutes.
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4In a large bowl, toss the potatoes with olive oil, melted butter, sea salt, black pepper, garlic powder, chopped rosemary, and cornmeal if using.
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5Spread the potatoes on the prepared baking tray in a single layer. Roast for 40 minutes, flipping halfway through, until golden brown and the skins are crisp.
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6Serve hot, garnished with extra rosemary or a sprinkle of salt if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
280cal
Protein:
5 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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