roast potatoes

2 kg (4.5 lbs) potatoes, preferably a starchy variety such as Maris Piper, King Edward, or Yukon Gold
100–150 ml vegetable oil, goose fat, or duck fat (or a combination)
4–5 cloves garlic, lightly crushed (optional)
2–3 sprigs of fresh rosemary or thyme, lightly bruised
Sea salt and freshly ground black pepper, to taste
Optional: paprika, smoked paprika, or garlic powder for extra flavor
Optional: a small knob of butter (for finishing)

Select the right potatoes: For classic roast potatoes, starchy potatoes work best because they break down slightly and create a fluffy interior, while waxy potatoes remain firm but can be less crispy.
Peel your potatoes: Use a sharp vegetable peeler. Some people like to leave the skin on for extra texture, but for the classic fluffy roast, peeling is preferred.
Cut into uniform pieces: Aim for roughly 5 cm (2 inches) cubes. Uniformity ensures even cooking.
Rinse and soak: Place the cut potatoes in a large bowl of cold water. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This step is key for crispiness.

Bring a large pot of salted water to a boil.
Add potatoes carefully to avoid splashing.
Boil for 8–10 minutes: You want the edges to soften slightly but not fully cook. They should still hold their shape.
Drain the potatoes thoroughly in a colander.
Rough up the edges: Shake the colander gently to roughen the surface of the potatoes. This creates extra surface area for crisping during roasting.

Choose your roasting fat: Vegetable oil gives a neutral flavor, while goose or duck fat provides richer, savory depth. A mix of oil and fat works well.
Preheat the roasting tray: Place the fat in a heavy roasting tray or pan and put it in the oven. Preheat the oven to 220°C / 425°F / Gas Mark 7.
Wait until the fat is hot: It should be shimmering but not smoking. This high temperature helps the potatoes crisp instantly when added.

Carefully transfer the potatoes: Using tongs or a slotted spoon, place the parboiled potatoes into the hot fat. Be careful as the fat may splatter.
Add flavorings: Scatter the garlic cloves and herbs over the potatoes. Sprinkle with a pinch of sea salt and black pepper.
Toss gently: Ensure each potato piece is coated in the fat and the herbs are distributed evenly.
Roast uncovered: Place the tray in the preheated oven.

First roast: Roast for 20–25 minutes without touching them. This initial high heat forms a crisp outer layer.
Flip the potatoes: Using a spatula or tongs, gently turn the potatoes to expose all sides to the fat.
Continue roasting: Roast for another 20–25 minutes, checking occasionally. The potatoes should turn golden brown.

Optional butter: For extra richness, add small knobs of butter in the last 5 minutes of roasting. This adds flavor and a subtle sheen.
Check doneness: The exterior should be deeply golden and crisp. Break one open to ensure the interior is soft and fluffy.
Seasoning: Taste and adjust salt, pepper, or sprinkle paprika for a hint of smokiness.

Serve immediately: Roast potatoes are best eaten straight from the oven while the exterior remains crispy.
Accompaniments: They pair beautifully with roasted meats, vegetables, and gravies.

Use a heavy tray: Cast iron or heavy stainless steel retains heat better and promotes crisping.
Avoid overcrowding: Overcrowding lowers the fat temperature, making the potatoes soggy. Use two trays if needed.
High heat is key: Don’t lower the oven temperature; the high heat ensures maximum crispiness.
Rest before roasting: Letting the parboiled potatoes sit in the colander for a few minutes helps dry the surface, which also improves crisping.
Try different herbs and spices: Rosemary, thyme, sage, or even a pinch of chili flakes can elevate the flavor.
Make ahead: Parboil the potatoes in advance, let them cool, then roast in hot fat just before serving. This saves time on the day of your meal.

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