Ingredients
- 2 lbs Yukon Gold or Maris Piper potatoes, peeled and cut into even chunks
- 1/4 cup olive oil or neutral high smoke point oil
- 2 tbsp butter (optional, for extra flavor)
- 3 garlic cloves, lightly crushed (optional)
- 2 sprigs fresh rosemary or thyme (optional)
- Coarse salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place a roasting pan or baking sheet in the oven to heat.
- Parboil the potatoes in salted water for 8–10 minutes until just tender. Drain well.
- Shake the saucepan gently to roughen the edges of the potatoes.
- Carefully remove the hot pan from the oven and pour in the oil and butter. Add garlic and herbs if using.
- Add the potatoes to the pan, turn to coat, and arrange in a single layer.
- Roast for 25 minutes, then turn the potatoes with a spatula.
- Roast for another 15–20 minutes until deeply golden and crisp.
- Remove from oven, discard garlic and herbs, and season generously with coarse salt and pepper. Serve hot.
Notes
- Use duck fat instead of oil for richer flavor.
- Sprinkle with Parmesan or lemon zest for brightness.
- Add pancetta or bacon in the final 10 minutes for a savory twist.
- Don’t overcrowd the pan to ensure crispiness.
- Parboiling and roughing up the edges are key to texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
