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The Crispiest Roast Potatoes (UK Roasties)

These will be the CRISPIEST roasted potatoes you will ever try. These roasties are perfect for holiday meals to accompany a turkey, stuffing and gravy. These UK Roast Potatoes have the most delicious golden crunchy exterior with a creamy potato inside. It is a simple process of parboiling the potatoes then roasting them at high heat to give them a crunchy outside but remain fluffy on the inside.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, Side Dish
Cuisine British
Servings 4 Servings
Calories 300 kcal

Ingredients
  

  • 3 Pounds of Russet or Yukon Gold Potatoes
  • 1 Cup Goose Fat (or any other high smoke point oil)
  • 2 Tbs Salt
  • 1 1/2 Tbs Baking Soda
  • 6 Garlic Cloves
  • 2 Sprigs of Fresh Thyme
  • 2 Sprigs of Fresh Rosemary

Instructions
 

  • Preheat oven to 415 degrees F.
  • Start by peeling your potatoes and chopping them in half and then in quarters. Place them in cold water while you peel and chop the rest of the potatoes.
  • Add chopped and peeled potatoes to a large pot. Cover with water, the water should be 1-2 inches over the potatoes. To the pot add 1 of the 2 tablespoons of salt. As well, add the baking soda (to break down the edges of the potatoes and make them fluffy).
  • Boil potatoes for about 10-15 minutes until ALMOST fork tender. The potatoes should be almost tender yet firm; yet not at the point of falling apart.
  • Once cooked, drain the potatoes in a colander. Shake up the potatoes in the colander to u0022rough them upu0022. You will notice the edges of the potatoes becoming fluffy. Set aside for now.
  • Add goose fat to a large baking tray. Place the tray into the oven for about 5 minutes or until you see that the goose fat is completely melted and the fat is shimmering meaning it is HOT and ready for the potatoes.
  • Carefully, add the potatoes to the baking tray evenly in a single layer, and leaving space in between each potato. Flip the potatoes in the hot goose fat oil to coat each side of the potato (or use a soon to carefully spoon the fat on top of each potato. Sprinkle the other 1 tablespoon of salt over the potatoes and place in the oven to roast for 30 minutes.
  • After 30 minutes, flip the potatoes. Add the 6 cloves of garlic to the baking sheet spread around the potatoes. As well, add 1 of each sprig of rosemary and thyme to the potato baking tray. Place the potatoes back in the oven for an additional 30 minutes or until you see that all edges are golden brown and crispy.
  • Once the potatoes are done, take them out of the oven and allow them to cool. Garnish with the other fresh sprigs of thyme and rosemary. Roast potatoes are best eaten right away but leftovers will keep in the fridge for up to 3 days. Good luck taking just one bite! Enjoy! :)

Video

Notes

u003cliu003eGoose fat is not necessary for this recipe. You could also use any other high smoke point oils such as: avocado oil, vegetable oil, peanut oil, canola oil, sunflower oil. u003cstrongu003eu003cemu003eI would not recommend using olive oil.u003c/emu003eu003c/strongu003eu003c/liu003e

Nutrition

Calories: 300kcal
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