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.
The Potatoes
Using russet or Yukon Gold potatoes will work best for this recipe. Russet and Yukon Gold potatoes have a high starch content, making them ideal for roasting. They will have a fluffy interior and crispy golden brown exterior. I would recommend not using red potatoes since they have a lower starch content and are waxy.
Goose Fat
Goose fat has a gorgeously rich flavour to it that wraps around roast potatoes like silk. It also has a high smoking point, meaning it can withstand much higher temperatures than many regular oils. In turn, this is one of the reasons goose fat roast potatoes are so crunchy. I highly reccomend you use goose fat if you can find any. If not, no problem, you can also use instead:
- Vegetable Oil
- Avocado Oil
- Canola Oil
- Peanut Oil
- Sunflower Oil
Make sure you are choosing a high smoke point oil in order for these potatoes to get crispy. I would not recommend using olive oil.
The Secret Ingredient: Baking Soda!
That’s right! The secret ingirdent for these crsipy potatoes is baking soda! breaks down the potato’s pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver. Basically, baking soda breaks down the potatoes so as they boil you will notice the edges of the potatoes start to deteriorate. Not to worry! This means that it is working. Once you strain the potatoes and “rough them up” the edges will appear as fluffy. This will help the potatoes absorb the oil, resluting in a crispy roasted potato.
Equipment & Products
Baking Tray
Goose Fat
Baking Soda
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
Method:
Step 1:
Peel and chop the potatoes. I cut mine into fourths but you could also just chop them in half.
Step 2:
Place the potatoes in a large pot and cover with water. Add salt and baking soda. Boil until almost fork tender, drain and then “rough them up” in the colander.
Step 3:
Melt the goose fat in the oven until shimmering and HOT. Place the potatoes in the tray and flip them around in the fat covering all the edges with the goose fat. Sprinkle with salt and roast fro 30 minutes.
Step 4:
After 30 minutes, flip the potatoes and add garlic cloves, thyme and rosemary to the baking tray. Bake for another 30 minutes until crispy and golden. Enjoy! 🙂
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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
Nutrition
Hi There I’m Victoria!
I make easy to follow, simple, and DELCIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
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