Crispy Roast Potatoes
This Crispy Roast Potatoes recipe gives you the crunchy corners and soft, fluffy middles that make everyone reach for another spoonful. The trick is simple: parboil the potatoes, let the steam escape, then roughen their surfaces before they meet the hot oil.
For a hot South African Christmas, serve them alongside cold gammon, sliced roast chicken and a generous green salad. They bring something warm and comforting to the table without needing gravy or another rich sauce.
Choose floury potatoes labelled for roasting or mashing, and give them plenty of space in the tray. You can do the peeling and parboiling ahead, leaving just the roasting for lunchtime. Add the rosemary near the end so it smells lovely rather than turning bitter.
Ingredients
Instructions
- 1Heat the oven to 220°C, or 200°C fan. Choose a large, shallow metal roasting tray that will hold the potatoes in a single layer with gaps between them; use two trays if necessary.
- 2Cut the potatoes into fairly even chunks, about 5 cm across. Place in a large saucepan, cover with cold water and bring to the boil. Reduce to a steady simmer and cook for 10–12 minutes, until the outside is tender but the centres still offer a little resistance to a knife.
- 3Drain thoroughly in a colander and leave for 5 minutes to steam-dry. Return to the empty saucepan, sprinkle with 4 g of the salt, and shake gently with the lid on to create rough, fluffy edges without breaking the pieces apart.
- 4While the potatoes steam-dry, pour the sunflower oil into the roasting tray and heat it in the oven for 5–7 minutes. The oil should be hot and shimmering, not smoking.
- 5Carefully lower the dry potatoes into the hot oil with tongs or a large spoon, keeping your hands clear of any splashes. Turn to coat, then spread them out with a flat side against the tray.
- 6Roast for 25 minutes without moving them. Turn each piece with a spatula, loosening it gently from the tray, then roast for another 15–20 minutes.
- 7Scatter over the rosemary and black pepper, turn once more, and roast for a final 5–10 minutes. The potatoes should be deeply golden and crisp outside, with centres that a knife slides through easily.
- 8Lift onto a warm serving platter, leaving any excess oil behind. Sprinkle with the remaining 2 g salt, or less to taste, and serve straight away without covering.
Nutrition (per serving)
- Calories
- 317 kcal
- Carbohydrates
- 44 g
- Protein
- 5.2 g
- Fat
- 14.1 g
- Saturated fat
- 1.5 g
- Sugar
- 2 g
- Fibre
- 5.4 g
- Sodium
- 405 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For less work in a hot kitchen, parboil, drain and roughen the potatoes the day before. Spread in a shallow container, cool briefly and refrigerate within 2 hours. Once cold, cover and keep for up to 24 hours. Roast from chilled, allowing an extra 5–10 minutes if needed.
- If the Christmas roast is using the oven at a lower temperature, cook the potatoes while the meat rests and the oven can be turned up.
- Keep the serving platter uncovered: foil traps steam and softens the crust. Bring the potatoes to the table just before everyone sits down.
- Pair with cold gammon and crisp salads for a summer Christmas plate. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 32°C.
Frequently asked questions
Which potatoes work best?
Choose floury potatoes sold for roasting or mashing. They develop fluffy edges after parboiling, which crisp well in hot oil. Waxy salad potatoes will hold their shape but usually give a smoother, less crunchy crust.
Why are my roast potatoes not crisp?
They may be too wet, crowded or cooked in an oven that is not hot enough. Let them steam-dry properly, preheat the oil and leave space between the pieces. Use a metal tray rather than a deep casserole dish.
Can I reheat the leftovers?
Yes. Refrigerate promptly and use within 3 days. Spread on a metal tray and reheat at 220°C, or 200°C fan, for about 15–20 minutes until hot throughout and crisp again. A microwave will warm them but soften the crust.
