Crunchy roasted potatoes flavoured with herb-infused salt are crunchy on the outside and fluffy on the inside and make the perfect side dish.
Crunchy, golden exterior giving way to fluffy, soft interior flavoured with thyme and rosemary infused salt. That is what you get when you eat these roasted potatoes. And honestly, nothing more needs to be said so I won’t even try to wax lyrical about it. Just make these, eat them and then come back to tell me how good they were.
How do I make the best roast potatoes?
For potatoes that are perfectly crisp and golden on the outside and fluffy on the inside, it’s best to par-boil the potatoes before roasting. Add enough fat and give them a good amount of time to cook in a hot oven and your potatoes will have the perfect crunchy:fluffy ratio.
Peel good all purpose potatoes (Maris Piper (UK), Yukon Gold (US) are good options but any large, white potato should work well) then cut in half lengthwise and chop each halve into three angular chunks. The more surface area, the more crunch. Par boil the potatoes in plenty of salted water until a fork can just be inserted. Drain and allow to dry in the pot for 10 minutes, allowing the steam to escape.
Heat fat of your choice in a large roasting tray then add the potatoes then place in a hot oven
to roast. Season with the herbed salt, half-way through and give the potatoes a turn and continue roasting until they are golden brown and crisp on all sides.
What is the best oil to roast potatoes in?
Use an oil or fat that has a high smoking point. Vegetable oil like sunflower or canola/rapeseed are excellent but don’t offer much flavor. Duck or bacon fat will add tons of flavor. Using a combination of vegetable oil and animal fat delivers perfectly crispy, golden potatoes with lots of flavor.
How long do you roast potatoes for?
Because the potatoes are par-boiled, you’re really just roasting them to get them super crisp and golden. In a hot oven, this should take around 30-45 minutes but depending on your oven, it could be quicker or take longer. Keep an eye on the potatoes, turning every 10-15 minutes until they are golden brown and crisp all over.
What goes with roasted potatoes
Serve roast potatoes with any of the following for a delicious meal:
- Lemon herb roast chicken
- Easy lemon-garlic lamb chops
- Crisp salt and pepper pork belly
- Peri-Peri grilled chicken thighs
- Sticky Honey Soy pork chops
- Creamy bacon and mushroom chicken breasts
- Stuffed Pork Belly roast with Apples & Sage
Roasted potatoes with herb salt
- 8 large potatoes peeled
- ½ cup sunflower/canola oil
- 2 tbsp duck fat
for the herb salt
- 2 tablespoons sea salt flakes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary
- Pre-heat the oven to 200°C/400ºF.
- Halve the peeled potatoes then cut each halve in 2/3 pieces. Put the potatoes into a large pot and add water and a generous seasoning of salt.
- Allow the potatoes to come to a boil and boil for 10 minutes.
- Drain and allow to dry for 10 minutes.
- In the meantime, heat the oil/fat in a large roasting tray.
- When the oil is hot and the potatoes are dry, carefully place the potatoes in the oil and place in the oven.
- Allow to roast for 30-45 minutes.
- In the meantime, blitz the salt and herbs in a food processor. When the potatoes have been roasting for 15 minutes, remove from the oven and sprinkle over the salt. Toss to coat the potatoes in the salt and oil then place back in the oven and allow to continue roasting.
- Remove the potatoes when they are golden and crunchy and serve immediately.