I love how this recipe delivers restaurant-quality roast potatoes with minimal fuss. The combination of parboiling, shaking the potatoes for texture, and roasting them in hot oil guarantees that irresistible crispy coating. The addition of onion granules adds subtle flavor without overpowering the natural taste of the potatoes. Plus, I can easily make them ahead, which makes hosting or meal prepping so much easier.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.5 kg (3.3 lb) White potatoes (I like Maris Piper or King Edward), Peeled and cut in half or thirds (size dependent) 150 ml (0.75 cups) Sunflower oil 1 tbsp Onion granules 1/2 tsp Sea salt
Directions
I begin by preheating the oven to 200°C/400°F fan, 220°C/425°F, or Gas Mark 7. I put the potatoes into a large saucepan of cold salted water, cover with a lid, bring them to a boil, and cook for about 10 minutes until they’re just starting to soften.
While they boil, I pour about 60ml (roughly a quarter cup) of the oil into a large roasting tray and place it in the oven to heat up. Once the potatoes are ready, I drain them and return them to the hot pan to dry for about 5 minutes.
Next, I add the remaining oil, onion granules, and sea salt to the potatoes, put the lid back on, and give the pan a good shake so the edges get roughened up — this is what makes them extra crispy later.
Carefully, I tip the potatoes into the hot oil in the tray. The oil should sizzle as soon as the potatoes touch it. I toss them quickly to coat evenly, making sure the oil stays hot, then roast for about 1 hour to 1 hour 15 minutes, turning occasionally, until they’re golden, crispy, and perfect all over.
Servings and Timing
This recipe serves 6 people and takes around 1 hour and 30 minutes total — about 15 minutes of prep time and 1 hour 15 minutes of cooking time. The timing can vary slightly depending on oven type and potato size, but I always aim for deep golden color and crisp texture before serving.
Variations
Sometimes I sprinkle rosemary, thyme, or garlic cloves into the roasting tray for extra flavor. When I want something even richer, I swap half the oil for goose fat or duck fat for that classic Sunday roast flavor. I also like to experiment with different seasonings like smoked paprika, garlic powder, or a touch of Parmesan for a gourmet twist.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking tray and roast at 200°C for about 10–15 minutes until crisp again. They can also be made ahead — I often parboil and coat them in oil a day before, then finish baking them just before serving. They also freeze well; I freeze them after parboiling, then roast from thawed when needed.
FAQs
What are the best potatoes for roasting?
I prefer Maris Piper or King Edward for their fluffy interiors. In the US, Russet Burbank potatoes are a great alternative.
Why do I parboil the potatoes first?
Parboiling softens the edges, which helps create that crispy crust during roasting.
Can I use olive oil instead of sunflower oil?
Yes, but sunflower oil has a higher smoke point and gives a crispier result. Olive oil can add a lovely flavor, though.
How do I keep my potatoes from going soggy?
I make sure the oil is scorching hot before adding the potatoes, and I never overcrowd the pan.
Can I make them ahead of time?
Yes, I often part-roast them a day before and finish them off in the oven just before serving.
How long can I store roasted potatoes?
They’ll keep in the fridge for up to 3 days in an airtight container.
Can I freeze them?
Yes, I freeze them after parboiling and shaking, then roast them from thawed for about 1 hour.
Do I need to peel the potatoes?
Peeling gives a smoother surface, but leaving the skins on can add extra texture and flavor.
Why should I shake the potatoes before roasting?
Shaking roughens the surface, which helps them crisp up beautifully in the oven.
How do I know when they’re done?
They should be golden brown, crunchy on the outside, and fluffy inside when pierced with a fork.
Conclusion
These Roast Potatoes are the ultimate side dish — crispy, golden, and completely irresistible. I love how easy they are to make, yet they always impress everyone at the table. Whether I’m cooking for a big family meal or just adding something special to a weekday dinner, these potatoes never fail to deliver that perfect balance of crunch and fluff. Once I started making them this way, I never looked back.
Crispy on the outside and fluffy on the inside, these easy roast potatoes are the ultimate side dish — golden, crunchy, and full of flavor thanks to simple seasoning and perfect technique.
Ingredients
1.5 kg (3.3 lb) white potatoes (Maris Piper or King Edward), peeled and cut in half or thirds
150 ml (0.75 cups) sunflower oil
1 tbsp onion granules
1/2 tsp sea salt
Instructions
Preheat oven to 200°C/400°F fan (220°C/425°F conventional). Pour 60ml of the sunflower oil into a large roasting tray and place it in the oven to heat.
Put the potatoes into a large saucepan of cold salted water. Cover and bring to a boil, then cook for about 10 minutes until just starting to soften.
Drain the potatoes and return them to the hot pan. Let them steam dry for 5 minutes.
Add the remaining oil, onion granules, and sea salt. Cover with the lid and shake the pan to rough up the potato edges.
Carefully transfer the potatoes into the hot oil in the tray (it should sizzle). Toss to coat evenly.
Roast for 1 hour to 1 hour 15 minutes, turning occasionally, until golden, crispy, and well-browned all over.
Serve immediately while hot and crunchy.
Notes
Use Maris Piper, King Edward, or Russet potatoes for best results.
Preheat the oil before adding potatoes for maximum crispiness.
Add garlic cloves, rosemary, or thyme for extra flavor.
For richer flavor, replace part of the oil with goose or duck fat.
Reheat leftovers in a hot oven to restore crispiness.
Freeze after parboiling and roast from thawed when needed.
