Recipes BEST FOR ROASTING

Perfect Crispy Roast Potatoes

Shattering, golden crust. Fluffy, steaming middle. This is the method we come back to every single Sunday and it starts with the right spud.
6 min read
Perfect Crispy Roast Potatoes
Prep 15 min
Cook 55 min
Serves 6
Difficulty Easy

Method

Cut & Rinse

Peel and cut the potatoes into large, even chunks — roughly halved or quartered. Rinse under cold water to wash off excess surface starch.

Parboil

Add to a pot of well-salted cold water, bring to the boil and simmer for 8–10 minutes, until the edges are just tender but the centres still firm. Drain well.

Rough them up

Return the potatoes to the empty pot, put the lid on and give it a good shake. You want the outsides fluffed and rough as that surface is what crisps up.

Heat them up

Meanwhile, put your fat in a roasting tray and heat in a 220°C oven for 10 minutes, until nice and hot. Carefully add the potatoes in a single layer and turn to coat.

Roast

Roast for 45–55 minutes, turning once or twice, until deeply golden and crisp all over. Add the rosemary and garlic for the final 10 minutes.

Season & Serve

Tip onto kitchen paper for a moment, then hit them with flaky sea salt while piping hot. Serve immediately, crispy roast potatoes wait for no one.

Maris Piper Potatoes
IN SEASON
Maris Piper Potatoes
IN SEASON
Maris Piper Potatoes
IN SEASON

Maris Piper Potatoes

$7.50 Per Kilo
Appearance
 
$7.50 Per Kilo
 

Maris Piper potatoes are an iconic British potato and one of our top picks for seriously good chips and roast potatoes. The high-starch, white flesh cooks to a light, dry and fluffy centre with a beautifully crisp exterior, while also making an excellent fluffy mash.

 
Sebago Potatoes
Sebago Potatoes
From $7.00Per Kilo
Sebago Potatoes
Sold Out
Mayan Gold Potatoes
$9.00 Per Kilo
Mayan Gold Potatoes
Sold Out
Blue Moon Potatoes
Blue Moon Potatoes
$7.00 Per Kilo
Blue Moon Potatoes
Buy now
Russet Potatoes
Russet Potatoes
$7.50 Per Kilo
Russet Potatoes
Buy now

FROM OUR KITCHEN

R e c i p e   t i p s   t h a t   m a k e   t h e   d i f f e r e n c e .

Cold water start

Always start the parboil in cold, salted water so the potatoes cook evenly from the outside in, hot water cooks the edges before the middle catches up.

Don’t crowd the tray

Give each potato room to breathe. Crammed together they steam instead of crisp. Use two trays if you need to.

Hot fat, every time

The fat must be properly hot before the potatoes go in. That first sizzle is what seals and starts the crust.

More recipes

All recipes →
Creamy & Crispy Greek Lemon Potatoes
Creamy & Crispy Greek Lemon Potatoes
Shannon Martinez Vegan Potato Roast
Shannon Martinez Vegan Potato Roast
Potato Chorizo Hash Recipe
Potato Chorizo Hash Recipe