There’s nothing quite like Crispy English Roasted Potatoes—golden brown on the outside, fluffy on the inside, and packed with irresistible flavor. These potatoes are the perfect side dish, whether you’re serving them with a Sunday roast, a holiday feast, or just because you’re craving something crispy and delicious.
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The secret? A few simple tricks: parboiling the potatoes, giving them a good shake for rough edges, and roasting them in hot oil until perfectly crisp. Trust me, once you try these, no other roasted potatoes will compare!
Let’s get started!
Why You’ll Love Crispy English Roasted Potatoes
Ultra-Crispy Exterior
The perfect crunch in every bite, thanks to the parboiling and roughing-up technique.
Fluffy & Tender Inside
Soft, pillowy potato centers make the perfect contrast to the crispy edges.
Simple Ingredients, Big Flavor
You don’t need anything fancy—just potatoes, oil, salt, and a few seasonings to make magic happen.
Pairs with Anything
Whether it’s roast beef, chicken, lamb, or even a casual weeknight meal, these potatoes complement any dish.
Better Than Any Restaurant Version
Homemade means perfectly crispy potatoes every time—no more soggy, underwhelming versions!
Ingredients in Crispy English Roasted Potatoes
Here’s what makes these potatoes so crispy and flavorful:
Potatoes
Use a starchy variety like Maris Piper, Yukon Gold, or Russets for the crispiest results.
Vegetable Oil or Beef Drippings
A high-smoke-point oil ensures the crispiest crust, while beef drippings add a traditional rich flavor.
Salt & Pepper
Simple seasoning to enhance the natural taste of the potatoes.
Garlic & Herbs (Optional)
Infuse extra flavor with garlic cloves, rosemary, thyme, or sage.
Flour or Semolina (Optional)
A light dusting of semolina or flour before roasting creates an even crispier crust.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break down the steps to achieve the ultimate crispy roasted potatoes:
Parboil the Potatoes
Peel and chop the potatoes into even chunks. Boil them in salted water for about 10 minutes, until just fork-tender but not fully cooked.
Rough Up the Edges
Drain the potatoes, then shake them in the pot to rough up the edges. This step is key for getting that signature crispy texture!
Preheat the Oil
While the potatoes are boiling, place your oil or beef drippings in a roasting pan and heat it in a hot oven (around 425°F/220°C) for about 10 minutes.
Coat the Potatoes in Hot Oil
Carefully add the potatoes to the hot oil, turning them to coat evenly. This step helps them crisp up beautifully in the oven.
Roast Until Crispy
Roast the potatoes for 40-50 minutes, flipping them halfway through, until golden brown and perfectly crispy.
Add Garlic & Herbs (Optional)
In the last 10 minutes of roasting, add whole garlic cloves and fresh herbs for extra flavor.
Season & Serve
Remove from the oven, season with additional salt and pepper, and serve hot!
How to Serve Crispy English Roasted Potatoes
These potatoes are the perfect side dish for:
- Sunday Roasts: A must-have alongside roast beef, chicken, or lamb.
- Holiday Feasts: Ideal for Thanksgiving, Christmas, or Easter meals.
- Casual Dinners: Serve with grilled meats, seafood, or vegetarian mains.
- Dipping Sauces: Try them with garlic aioli, ketchup, or a tangy mustard sauce.
Additional Tips
- Use the Right Potatoes: Starchy potatoes like Maris Piper or Russets work best for maximum crispiness.
- Don’t Skip the Parboil: This helps create a soft, fluffy inside while making the outside super crispy.
- Shake for Texture: Roughing up the potatoes after boiling is what gives them their signature crispy edges.
- Preheat the Oil: Pouring cold oil over potatoes won’t give you the same crunch—hot oil is key!
- Space Them Out: Overcrowding the pan can lead to steaming instead of roasting, so give them room.
- Flip for Even Browning: Turn the potatoes halfway through cooking for the best golden-brown finish.
- Serve Immediately: These potatoes are best eaten fresh out of the oven for maximum crunch.
FAQ Section
Q1: Can I make these potatoes ahead of time?
A1: You can parboil and rough up the potatoes in advance, then roast them just before serving for the best texture.
Q2: What’s the best type of oil to use?
A2: Vegetable oil, sunflower oil, or beef drippings work best because they have high smoke points.
Q3: Can I add other seasonings?
A3: Absolutely! Try smoked paprika, onion powder, or a sprinkle of Parmesan for extra flavor.
Q4: Why do my potatoes turn out soft instead of crispy?
A4: This can happen if the oven isn’t hot enough or if the potatoes are too crowded on the pan. Make sure to spread them out and use high heat.
Q5: Can I use an air fryer instead?
A5: Yes! Cook them at 400°F (200°C) for 25-30 minutes, shaking halfway through.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 3 days.
Q7: How do I reheat them?
A7: Reheat in the oven at 400°F (200°C) for 10-15 minutes to keep them crispy. Avoid microwaving, as it can make them soggy.
Q8: Can I freeze roasted potatoes?
A8: Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven straight from frozen.
Q9: Do I need to peel the potatoes?
A9: It’s up to you! Peeling gives a smoother texture, but leaving the skins on adds extra crunch and nutrients.
Q10: What’s the best way to serve these for a crowd?
A10: Keep them warm in a low oven (around 200°F/90°C) until ready to serve.
Final Thoughts
Crispy, golden, and perfectly fluffy inside—these Crispy English Roasted Potatoes are the ultimate side dish! Whether you’re making them for a special occasion or just treating yourself to something delicious, they’ll be a hit every time. Try them once, and you’ll never go back to regular roasted potatoes again!
Print
Crispy English Roasted Potatoes
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Description
These Easy Crispy English Roasted Potatoes are a classic British side dish with a perfectly golden, crunchy exterior and a soft, fluffy interior. Simple yet impressive, they’re perfect for holiday feasts or everyday dinners!
Ingredients
- 5 lbs Yukon Gold potatoes
- 2 tbsp Kosher salt
- 3/4 cup vegetable oil
- 2 tsp sea salt or fleur de sel
- 1 tbsp fresh parsley, minced
Instructions
-
Preheat Oven & Prep Pan:
- Preheat oven to 425°F.
- Place a half-sheet rack inside a half-sheet pan and set aside.
- Line a deep half-sheet baking pan with heavy-duty aluminum foil and set aside.
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Prepare the Potatoes:
- Wash, scrub, and peel the potatoes, then cut them into 2-inch chunks.
-
Boil the Potatoes:
- Add kosher salt to a large pot of water and bring to a boil.
- Add the potato chunks and return to a boil, cooking for 8 minutes.
-
Drain & Dry:
- Drain potatoes in a mesh colander, shaking gently to rough up the edges.
- Transfer potatoes to the prepared rack and allow them to dry for at least 15 minutes.
-
Heat the Oil:
- Pour vegetable oil into the foil-lined baking pan, tilting to coat evenly.
- Place in the oven for 5-7 minutes until the oil is smoking hot.
-
Roast the Potatoes:
- Reduce oven temperature to 375°F.
- Carefully add the potatoes to the hot oil, stirring to coat all sides.
- Roast for 45 minutes to 1 hour, turning every 15 minutes until golden brown and crispy.
-
Finish & Serve:
- Remove from oven and immediately sprinkle with sea salt.
- Transfer to a paper towel-lined pan to drain excess oil.
- Serve warm, garnished with fresh parsley.
Notes
- Roughing up the potatoes after boiling creates more surface area for crisping.
- Letting the potatoes dry before roasting ensures maximum crunch.
- For extra crispiness, use duck fat or beef dripping instead of vegetable oil.
Nutrition
- Serving Size: 1 portion
- Calories: 218
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg