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September 12, 2022 By Julia Pinney Leave a Comment

Crispy Roasted Potatoes

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We all need a recipe for Crispy Roasted Potatoes. And these are cooked to crispy perfection by using a parboiled method, dredging them in flour and roasting them on a piping hot baking tray in a little vegetable oil.

Roasted potatoes on a plate.
Crispy Roasted Potatoes

Some years ago, I was on the hunt for the Perfect Roast Potatoes. I took to the Internet and found all of Gordon Ramsey’s tips for roasting potatoes. I’ve never looked back.

These are my absolute favourite roast potatoes.  They are crispy on the outside and very light and fluffy on the inside. And they go just perfect alongside the Roasted Turkey with Dried Cranberry Stuffing and the Caramelized Onion Gravy.

These potatoes are also great served alongside so many dishes including the Creamy Parmesan and Leek Turkey, Slow Cooker Lemon & Rosemary Chicken, the Creamy Stove Top Pork & Zucchini and so much more.

Overhead view of roasted potatoes on a dark surface.
Perfect Roast Potatoes

Ingredients

  • Potatoes – I used a large russet potato cut into smaller 3 inch pieces
  • Salt – Table salt enhances the flavour of the potatoes
  • Flour – All purpose flour is used to coat the potatoes
  • Oil – Vegetable oil

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Ingredients to make roasted potatoes.
Ingredients to make the roast potatoes

Instructions

  1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray.
  2. Parboil potatoes – Place the potatoes in a large saucepan of boiling water. Cook for about 8 minutes until they are slightly soft. Remove and drain water.
  3. Coat potatoes in flour – Toss the flour over the potatoes and lightly shake the pan to give all the potatoes a very light coating. Don’t shake the pan too hard as you don’t want to break the potatoes.
  4. Heat baking tray in the oven – Pour the vegetable oil over the baking tray and place the tray in the oven for about 10 minutes to get it really hot.
  5. Arrange potatoes on baking tray – Remove baking tray from oven and carefully arrange all the potatoes on the baking tray. Make sure the potatoes are not overlapping. Give the potatoes a good stir around on the baking tray to ensure they are coated in the vegetable oil.
  6. Roast potatoes – Return the potatoes to the oven and roast between 45 – 55 minutes or until crisp, cooked through and golden. At around 25 minutes, return the tray from the oven and give the pan a good shake and return to the oven to finish cooking.
  7. Serve – Remove from oven and sprinkle over salt. Garnish with finely chopped parsley if desired. Serve immediately.
Peeled and cut potatoes in a white dish.
Peel, wash and cut the potatoes into about 3 inch pieces
Boiling potatoes in a saucepan.
Boil the potatoes for about 8 minutes
Potatoes in a saucepan coated in flour.
Coat the potatoes in flour
Potatoes on a large baking tray.
Arrange the potatoes on a large baking tray
Roasted potatoes on a baking tray.
Roast potatoes between 45- 55 minutes

Tips for Roasting Potatoes

  • Type of potato – Choosing the type of potato matters for getting crisp potatoes. Choose a roasting potato like the Russet, Maris Piper or King Edward potatoes.
  • Peel the potatoes – To get a nice crispy exterior, I recommend you peel your potatoes for this recipe.
  • Cut the potatoes into the same size – It’s important to cut the potatoes as close to the same size as you can. This will ensure even roasting.
  • Parboil the potatoes until they are just starting to go go soft – You should be able to slightly pierce them with a fork. You don’t want them soft all the way, just starting to cook.
  • Dredge in flour – this will give the potatoes and extra crispy exterior.
  • The key to getting the potatoes crisp, is roasting them on a hot baking tray. So spread the vegetable oil on the baking tray(s) and preheat in the oven for about 10 minutes.
Perfect Roast Potatoes

Make Ahead Tips

  • Peel & wash potatoes – You can peel, cut and wash the potatoes and store them in water. This can be done up to the day before. Store them in the fridge if preparing potatoes in advance.
  • Parboil and dredge in flour – Yes, you can even prepare the potatoes up to Step 3 (see recipe card). If doing this, lay the potatoes on a large baking tray covered and keep them in the fridge until roasting. You can do this up to about 8 – 10 hours before roasting.
Roasted potatoes in a white bowl.
Perfect Roast Potatoes

Substitutions

  • Potatoes – As explained previously, I used large roasting potatoes. You can choose to use any kind of roasting potato for this recipe.
  • Vegetable oil – vegetable oil will give the best crispy exterior. You can use sunflower oil or canola oil,
  • Garnish – You do not need to garnish these potatoes, it’s completely optional. I used fresh chopped parsley. However, fresh chives would be nice as well.
Close up of roasted potatoes.
Roasted Potatoes

Frequently Asked Questions

Why are my roast potatoes not crispy?

There are many reasons your potatoes may not be crispy. If you used a potato with a higher starch content, like new potatoes they may not crisp up. Also, the oven may not be hot enough or they were not cooked long enough.

Do I have to parboil the potatoes to get them crispy?

Yes, this step is essential to getting perfect roast potatoes. It softens the exterior of the potato enabling the oil to completely coat the outside and get into a few small cracks of the potato. This ensures crispy potatoes every time.

Can I reheat roasted potatoes?

Roasted potatoes are best served as soon as they are cooked. However, you can reheat them on a large baking tray at 350 degrees f/180 degrees c for about 10 minutes.

Roasted potatoes on a white plate on a dark background.
Roast Potatoes
Crispy Oven Roasted Baby Potatoes on a tray
Crispy Oven Roasted Baby Potatoes
close up of the old fashioned scalloped potatoes
Scalloped Potatoes
crispy garlic potatoes on a baking tray
Crispy Garlic Potatoes with a Creamy Chive Dip

Roasted potatoes on a plate.
Print Recipe Pin Recipe

Perfect Roast Potatoes

We all need a recipe for Perfect Roast Potatoes. And these are cooked to crispy perfection by using a parboiled method, dredging them in flour and roasting them on a piping hot baking tray.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: British, North American
Keyword: potatoes, roasting
Servings: 6 servings
Calories: 194kcal
Author: Julia Pinney

Ingredients

  • 3 lb potatoes peeled, washed and cut into 3 inch pieces (approximately)
  • 1 teaspoon salt
  • 1/4 cup flour
  • 4 tablespoons vegetable oil
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray.
  • Place the potatoes in a large saucepan of boiling water. Cook for about 8 minutes until they are slightly soft. Remove and drain water.
  • Toss the flour over the potatoes and lightly shake the pan to give all the potatoes a very light coating. Don't shake the pan too hard as you don't want to break the potatoes.
  • Pour the vegetable oil over the baking tray and place the tray in the oven for about 10 minutes to get it really hot.
  • Remove baking tray from oven and carefully arrange all the potatoes on the baking tray. Make sure the potatoes are not overlapping. Give the potatoes a good stir around on the baking tray to ensure they are coated in the vegetable oil.
  • Return the potatoes to the oven and roast between 45 – 55 minutes or until crisp, cooked through and golden. At around 25 minutes, return the tray from the oven and give the pan a good shake and return to the oven to finish cooking.
  • Return from oven and sprinkle over salt. Garnish with finely chopped parsley if desired. Serve immediately.

Notes

Up to this stage you can do in advance. You can now place you potatoes on baking trays, cover them and refrigerate for roasting later in the day. Try your best to have the potatoes separated on the baking tray.
Nutrition Facts
Perfect Roast Potatoes
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Sodium 401mg17%
Potassium 960mg27%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 5IU0%
Vitamin C 45mg55%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Recipes, Salads & Sides Tagged With: comfort food, fall side dishes, potatoes, thanksgiving recipes

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