The Ultimate Crispy Roasted Potatoes Like Your Nans but Better

Ultimate Crispy Roasted Potatoes Nans Secret But Better

By Sally ThompsonSeptember 11, 2025

Table of Contents

The Secret to Seriously Addictive Crispy Roasted Potatoes

Fancy some Best Roast Potatoes that'll make you the star of Sunday lunch? Honestly, who doesn't love a good roastie? I'm talking about those Crispy Roasted Potatoes that are golden brown and crunchy on the outside, yet gloriously Fluffy Inside Crispy Outside Potatoes.

From Humble Spud to Culinary Delight

Roast Potatoes are a staple, right? A classic Veggie Dishes , particularly in the UK. Every family has their own version.

This is mine. A step up, a Perfect Side Dish to roast beef, chicken, or even as a snack straight from the oven! It's easy enough for a midweek meal, but impressive enough for a dinner party.

This Roast Potatoes Recipe is a real crowd pleaser.

Why These Roasties Are Worth The Effort

Forget soggy spuds! These Crispy Potatoes are all about texture. They are crispy, savory, and the Garlic Rosemary Roasted Potatoes add a lovely herby aroma.

The secret? A few simple tricks. Parboiling, roughing them up, and blasting them in a hot oven. It's the kind of potato that makes you say, "Oh my gosh!" Honestly, it's what turns ordinary potatoes into extraordinary.

Pub Style Roast Potatoes ? We can do better than that!

Time to gather your ingredients!

Alright, let's dive into what you'll need to make the Best Roast Potatoes ever. Seriously, these Crispy Potatoes will blow your mind. I reckon even your nan would be impressed.

Ingredients & Equipment

Let's get organised, yeah? Knowing your kit and ingredients will save you from a mid-cook meltdown.

Main Ingredients

2 lbs (900g) Yukon Gold potatoes. Maris Piper if you're lucky enough to find them.
Water for boiling (enough to cover the spuds).
Salt to season like a legend.
¼ cup (60ml) olive oil. Don't skimp on the quality, alright?
2 cloves garlic, minced.
2 tablespoons fresh rosemary (or 2 teaspoons dried).
½ teaspoon black pepper.

You know what? The quality of your potatoes really matters. Look for firm potatoes. Avoid ones with sprouts or soft spots.

It makes a massive difference to your Crispy Roasted Potatoes . I learned that the hard way after one soggy Sunday roast, honestly.

Seasoning Notes

Garlic and rosemary are a match made in heaven. They take these Sunday Roast Potatoes to the next level. If you're feeling fancy, try a pinch of chilli flakes for a kick.

Don't have rosemary? Thyme works great too. Or even oregano. It all adds that oomph to these Potato Dishes . Garlic powder is a last resort. Fresh garlic wins every time.

Equipment Needed

Large pot for boiling.
Colander for draining. Duh.
Large roasting pan. Metal is your best bet for ultimate Crispy Potatoes .
Spatula or spoon to turn the spuds.
Oven thermometer. Get one. Seriously.

You don't need fancy equipment. A decent roasting pan is key for Pub Style Roast Potatoes . I remember using a disposable foil tray once and it was a disaster! The oil leaked, and the potatoes were steamed, not roasted!

These Fluffy Inside Crispy Outside Potatoes are the Perfect Side Dish . With the correct temperature you will create the Best Roast Potatoes you have ever had, and this is a Roast Potatoes Recipe you want to make again.

Get all the kit sorted and we will make the best Garlic Rosemary Roasted Potatoes ever.

Right, let's talk spuds! More particularly, The Ultimate Crispy Roasted Potatoes that'll make your Sunday roast legendary. Honestly, nothing beats Best Roast Potatoes done right, and this recipe? It's a game changer.

Forget soggy Potato Dishes we're aiming for Fluffy Inside Crispy Outside Potatoes perfection. Ready to elevate your Veggie Dishes game? Let's get to it.

Cracking the Code to Crispy Potatoes

Prep Steps: Mise en Place Magic

First, the basics. Peel and chop your 900g of Yukon Gold (or Maris Piper if you're feeling fancy!) into roughly 1 ½-inch chunks.

Mince 2 cloves of garlic. Chop 2 tablespoons of fresh rosemary. (Dried works too, but fresh is where it's at).

Measure out your ¼ cup of decent olive oil. The mise en place is essential. It's how the chefs work in michelin stars restaurants and it is just a sign of organization.

Organization is your friend here. Have everything ready to go. Trust me , fumbling for garlic while your potatoes are steaming away is no fun.

step-by-step: Roast Potatoes Recipe Simplified

Parboil 'em: Pop your spuds in a big pot, cover with cold water, and add a good pinch of salt. Bring to a boil and cook for 8- 10 minutes . They should be just fork tender.
Rough 'em Up: Drain well. Chuck 'em back in the pot, lid on, and give them a gentle shake. You want to scuff up the edges more surface area equals more crispiness.
Hot Oil Alert!: Preheat your oven to 400° F ( 200° C) . Pour your olive oil into your metal roasting pan (metal is key for maximum crispness!) and whack it in the oven to heat up. Careful, it'll be hot!
Flavor Bomb: In a large bowl, toss the potatoes with your minced garlic, rosemary, ½ teaspoon of black pepper, and some salt. Get them coated nicely.
Roast Time: Carefully remove the hot roasting pan from the oven. Spread your potatoes in a single layer. Turn them to coat them in the hot oil.
Flip & Fry: Roast for 30 minutes . Flip them over, and roast for another 15- 30 minutes , until they are gloriously golden brown and crispy. Keep an eye on them!
Serve like a King: Remove from the oven. Sprinkle with Maldon sea salt flakes (if you have them). Serve immediately.

Perfect Side Dish Pro Tips and Tricks

Want to make proper Sunday Roast Potatoes ? Here's the secret sauce. Always preheat the oil in the roasting pan.

Honestly, it's a game changer for getting that initial crisp. Give your potatoes space. Don't overcrowd the pan; they'll steam instead of roast.

And finally, high heat is your friend. Don't be afraid of a hot oven!

One common mistake? Not drying the potatoes properly after parboiling. Excess moisture equals soggy spuds. I've been there and done that. You know? this is an excellent Pub Style Roast Potatoes recipe.

So there you have it. Crispy Roasted Potatoes that will make you a legend. Enjoy!

Recipe Notes for the Perfect Side Dish

Alright, before you dive into making the Best Roast Potatoes ever, let's cover some essential notes. These will help you nail that Fluffy Inside Crispy Outside Potatoes vibe every single time.

Honestly, these tips are game changers! I learned some of these the hard way through some potato related errors.

Ace your Plating and Pairings

Presentation matters, you know? For the Crispy Roasted Potatoes , think rustic charm. A simple bowl works or, for something fancier, arrange them artfully on a platter, perhaps with a sprig of rosemary.

Serving wise? Sunday Roast Potatoes NEED gravy, obviously. These are also fab with roast chicken, sausages, or even just a fried egg for a fancy brunch.

For drinks, a crisp white wine or a proper pint of ale complements them perfectly.

Storage Superpowers Unleashed

Got leftovers? (If you do, you didn't cook enough!) Refrigerate them in an airtight container for up to 3 days.

To reheat, spread them on a baking sheet and pop them back in a hot oven, 400° F ( 200° C) , until crispy again.

Microwaving is a no-go zone unless you want them soggy. Freezing isn't ideal as they can lose some crispiness. But if you must, freeze them in a single layer on a baking sheet before transferring to a freezer bag.

Reheat directly from frozen in the oven.

Remixing your Potato Dishes

Fancy a twist? Go spicy! Add a pinch of chili flakes to the potatoes before roasting for a little kick.

For a more mellow flavor, try swapping the olive oil for melted butter and adding some fresh thyme.

For a Veggie Dishes spin, try using sweet potatoes instead of regular potatoes for a sweeter, earthier flavor. Just adjust the roasting time as needed.

Nutrition 101

Let's keep it real: these Garlic Rosemary Roasted Potatoes aren't exactly health food. But potatoes do offer some good stuff.

We are estimating 250-300 calories per serving, they have fiber and some vitamins. Plus, garlic and rosemary have their own health benefits.

Fiber makes you feel full and some studies show that rosemary may improve memory. Everything in moderation, right?

So there you have it. With these notes, you're on your way to creating some truly legendary Crispy Roasted Potatoes .

Don't be afraid to experiment and make them your own. Now go forth and roast, my friend! I know you can do it.

Get ready to enjoy the ultimate Pub Style Roast Potatoes .

Frequently Asked Questions

Why aren't my Crispy Roasted Potatoes crispy? What am I doing wrong?

Achieving that perfect crisp can be tricky! The most common culprits are not using enough oil, not preheating the oil in the roasting pan (it needs to be screaming hot!), overcrowding the pan, or not roughing up the potatoes enough after parboiling.

Make sure you're using a high oven temperature and giving them enough space to roast properly, not steam. Think of it like a full English breakfast - each element needs its own space to shine!

What kind of potatoes are best for making Crispy Roasted Potatoes?

For truly superior crispy roasted potatoes, you'll want to reach for starchy potatoes. Yukon Golds are fantastic because they have a creamy texture and crisp up beautifully. If you can find them (especially if you're in the UK), Maris Piper potatoes are a classic choice for proper British roasties.

Avoid waxy potatoes like new potatoes, as they won't crisp up as well. They're just not built for the job, bless them!

Can I make these Crispy Roasted Potatoes ahead of time?

You can definitely prep the potatoes ahead of time! Parboil and rough them up, then store them in the fridge (covered) for up to 24 hours. When you're ready to roast, toss them with the oil and seasonings and follow the recipe as written.

They might not be quite as perfectly crispy as if you'd roasted them immediately, but it's a great time saver. Think of it like prepping your Sunday roast on a Saturday night - a little effort goes a long way!

How do I store leftover Crispy Roasted Potatoes, and how long will they last?

Store any leftover potatoes in an airtight container in the fridge. They'll be good for 3-4 days. To reheat, you can pop them back in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

If you're feeling a bit rogue, you could even try reheating them in an air fryer to get some of the crispiness back! Microwaving is an option, but they might get a bit soggy a bit like reheated chips, really.

Are there any healthier ways to make Crispy Roasted Potatoes?

Absolutely! While these are a treat, you can make some tweaks. Use a good quality olive oil but be mindful of the amount you use. Another trick is to use an air fryer. By using an air fryer you will use less oil. You can also leave the skins on the potatoes for added fiber and nutrients.

Like Mary Berry always says: a little bit of what you fancy does you good!