Easy Oven Roast Potatoes with Perfect Crunch
Crispy-on-the-outside, fluffy-on-the-inside roast potatoes cooked in hot fat with garlic and herbs. A timeless side dish done right.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
2½–3 lbs starchy potatoes (Russet or Maris Piper)
⅓ cup oil or goose fat
1 tbsp salt (for boiling water)
4–5 garlic cloves, unpeeled
2–3 sprigs fresh rosemary or thyme
Optional: 1 tbsp semolina flour
Flaky sea salt, to finish
Instructions
- Preheat oven to 425°F (220°C). Heat oil or fat in roasting pan.
- Peel and chop potatoes into large chunks.
- Boil in salted water for 8–10 mins until just fork-tender.
- Drain, return to pot, and shake to rough up edges.
- Optional: toss with semolina flour.
- Place potatoes into hot oil, turn to coat. Add garlic and herbs.
- Roast 45–55 mins, turning every 15–20 mins.
- Drain briefly, season with flaky salt, and serve hot.
Notes
Use animal fat for deeper flavor. Add parmesan, paprika, or lemon zest to finish. Reheat in hot oven for crispiness.