Crispy Roasted Potatoes

Written by Updated on June 27, 2023 in Appetizers, Sides
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Get ready to elevate your roast dinner game with these perfectly crispy and golden roasted potatoes. With just a few simple ingredients and some easy prep, you’ll have the perfect side dish for your English roast. Serve alongside roast beef, pork, or chicken for a classic and satisfying meal.

Roasties are an absolutely beautiful way to prepare a potato. Part of every Sunday English roast dinner, there are a few different ways to create this masterpiece of starchy goodness. I spent some time in England a few years back and my brother-in-law introduced me to this way of cooking a spud. I’ve opted to bake in oil to ensure perfect outer crust and extra soft insides. Feel free to substitute the rosemary with anything else that might compliment the meal!

Proper English Roast Potatoes
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Proper English Roast Potatoes

Recipe by Johnny BeaversCourse: SidesCuisine: EnglishDifficulty: Easy
Servingsservings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 3-5 Yukon Gold Potatoes (consistent sizes)

  • 1/2-3/4 CUP Olive Oil

  • Kosher Salt

  • Black Pepper

  • Fresh Rosemary

Instructions

  • Peel and halve potatoes (be consistent with size but keep them large)
  • Boil water, salt it, add potatoes and let them go for 8-10 min
  • Drain them, let them steam for a few mins to get some water out. Water and oil are not friends so letting them steam will encourage the oil to splash less.
  • Add the olive oil into a baking pan or large skillet and put it in the oven to warm up to 425º.
  • Chuck them back in the pot with the lid on and shake them up to get the edges rough. (this will help with the crunchy exterior)
  • Put them back in the colander for salt and pepper and a little more steaming.
  • Add the potatoes to the pan and baste with the hot oil.
  • Put the pan in the oven for 20 minutes or so untouched.
  • Pull them out and roll over the ones that have unstuck from the bottom of the pan. Let the stuck ones stay where they are until they release.
  • Continue to roll the potatoes around every 5 minutes of so. Continue rolling and basting them in the oil until the outsides are a nice golden brown.
  • Pull the potatoes from the oil to cool. Salt, pepper, rosemary to finish.