My Favourite Crispy Roast Potatoes

Golden, fluffy and extra crispy roast potatoes made with olive oil or avocado oil.

If you want proper roast potatoes, you really do not need much. Just the right potatoes, a good oil, a baking dish and enough time in the oven to let them go beautifully crisp.

This is my favourite way to make them, especially for Christmas. They are simple, naturally vegan and all about that perfect contrast between the fluffy middle and the deeply golden, crispy outside.

Ingredients

• 1 kg potatoes

• 3 to 4 tablespoons olive oil or avocado oil

• Sea salt

• Black pepper, optional

Method

1. Choose the right potatoes

For the best roast potatoes, go for a floury variety.

Best potatoes in the UK

• Maris Piper

• King Edward

• Rooster

Best potatoes in the USA

• Russet

• Idaho Russet

• Yukon Gold

If I had to choose one, I would say Maris Piper in the UK and Russet in the US are the best for really crispy roast potatoes.

2. Part boil the potatoes

Peel the potatoes and cut them into even chunks.

Place them in a pan of cold salted water and bring to the boil. Part boil for about 8 minutes.

You want them just starting to soften on the outside without falling apart.

3. Drain and dry

Drain the potatoes well, then leave them in the colander for around 10 minutes to steam dry.

This is one of the most important steps because less moisture means crispier potatoes.

Once they have dried a little, give them a gentle shake to rough up the edges. Those fluffy edges are what become deliciously crisp in the oven.

4. Preheat the oil

Preheat the oven to 180°C fan.

Add your olive oil or avocado oil to a roasting tray and place it in the oven for 10 to 15 minutes so the oil gets properly hot.

You want it hot and shimmering, but not smoking.

5. Coat the potatoes

Carefully add the potatoes to the hot tray and turn them gently so they are coated in the oil.

Season with sea salt and a little black pepper if you like.

6. Roast until crispy

Roast for about 50 to 60 minutes, turning once or twice during cooking.

Keep an eye on them towards the end. I like mine really crispy, so I usually leave them closer to the full hour.

They should be deeply golden, crisp on the outside and fluffy in the middle.

Which oil is best?

For a more health conscious roast potato, I would go for olive oil or avocado oil.

Olive oil

Olive oil is a great option because it contains mostly monounsaturated fats and has a lovely flavour. It works really well for roasting and gives the potatoes a delicious finish.

Avocado oil

Avocado oil is also rich in monounsaturated fats and is a good choice for higher heat cooking. It has a more neutral taste, so it is ideal if you want the potato flavour to speak for itself.

Both are good options. If you love a little more flavour, choose olive oil. If you want something more neutral, choose avocado oil.

Tips for the crispiest roast potatoes

• Use floury potatoes

• Part boil for around 8 minutes

• Let them steam dry for 10 minutes

• Rough up the edges

• Preheat the oil for 10 to 15 minutes

• Do not overcrowd the tray

• Roast for around 1 hour, turning as needed

• Leave them a little longer if you love them extra crispy

These are the kind of roast potatoes that do not need anything fancy. Just crisp, golden and absolutely perfect with a Christmas dinner.