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Roasted Crunchy Potatoes Recipe

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4 from 1 review

  • Author: Molly
  • Total Time: 1 hour 10 minutes plus at least 3 hours chilling time
  • Yield: 6 servings

Description

These Roasted Crunchy Potatoes are perfectly golden, crispy on the outside yet fluffy inside. Boiled until tender, then chilled before roasting in hot vegetable oil, they achieve an irresistible crunch and rich flavor. Finished with flaky sea salt, they make a perfect side dish for any meal.

Ingredients

Potatoes

  • 1.4 kg potatoes (3 lb), peeled and chopped into 4-5 cm chunks

Cooking

  • ⅓ cup vegetable oil (80 ml)
  • ¾ teaspoon cooking salt or kosher salt

To Serve

  • Flaky sea salt

Instructions

  1. Peel and Chop Potatoes: Peel the potatoes and cut them into evenly sized chunks about 4-5 cm (1½–2 inches) to ensure uniform cooking.
  2. Boil Potatoes: Place the chopped potatoes into a large saucepan and cover with cool tap water. Bring to a boil over high heat and cook for 7-8 minutes until the edges are soft and a fork pierces easily.
  3. Drain and Roughen Potatoes: Drain the potatoes in a colander, then return them to the saucepan placed over medium heat. Shake the pan vigorously every few seconds for 30-40 seconds to steam and dry the potatoes; some bits may break off, which will crisp during roasting.
  4. Chill Potatoes: Transfer the potatoes to a dish and refrigerate uncovered until completely cold, at least 3 hours or preferably overnight, to improve texture.
  5. Preheat Oven and Prepare Baking Tray: Set oven to 230°C (440°F) or 210°C fan forced. Line a baking sheet with aluminium foil and baking paper or use a ceramic/glass baking dish.
  6. Heat Oil: Pour vegetable oil into the baking dish and heat in the oven for 10 minutes until very hot. Meanwhile, toss the chilled potatoes with ¾ teaspoon salt to coat evenly.
  7. Roast Potatoes Initially: Carefully tip the potatoes into the hot oil in the baking dish, turning them through the oil to coat, avoiding oil splashes. Roast for 40 minutes on the middle oven shelf without stirring.
  8. Turn and Scrape: After 40 minutes, turn the potatoes over gently and scrape any browned bits off the pan bottom to incorporate flavor.
  9. Finish Roasting: Continue baking for another 10-20 minutes until the potatoes are deeply golden and crispy on all sides.
  10. Season and Serve: Remove from oven, season with flaky sea salt to taste, and serve immediately while hot and crunchy.
  11. Enjoy and Share: Leave a comment and rating to share your experience and help others enjoy this recipe.

Notes

  • Use starchy potatoes like Russets or Maris Piper for best crispiness.
  • Chilling the potatoes helps develop a crunchy exterior when roasted.
  • Be careful handling hot oil to avoid splashes and burns.
  • Flaky sea salt adds a nice finishing touch with texture and flavor.
  • Cooking salt may be substituted with kosher salt for seasoning.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: British

Find it online: https://recipeglimpse.com/roasted-crunchy-potatoes-recipe/