crispy roast potatoes

Golden and crunchy on the outside, and light and fluffy on the inside. It’s not difficult to achieve, but there are a few little tricks to get it right. I created this recipe using healthy oil so people could serve them all the time without feeling guilty. An important thing to note with roasting potatoes is that they crisp up best without anything else in the oven (like a roast) creating moisture – so I do these potatoes while the meat is resting. You also need to start with the right potato – Agria is my favourite, but you can also use Ilam Hardy, Red Rascal, Fianna, Victoria, Laura, and Marabel…stay away from waxy potatoes!

crispy roast potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    kg Agria potatoes, peeled and chopped into even-ish pieces

  • ¼

    cup extra virgin olive oil

  • ¼

    cup rice bran oil

  • Salt


Preheat the oven to 220c fan bake. Place the potatoes in a pot of cold salted water to just cover them. Bring to the boil, then immediately reduce to a simmer. Simmer for about 10 minutes to par-cook then drain the water off. Place the pot back over a low heat for a few minutes to dry off the excess moisture on the potatoes (careful not to leave them too long or they will burn). Pour both the oils into the saucepan. Put the lid on and give the pot a good strong shake so the outsides of the potatoes get nice and roughed up. Tip the potatoes and oil (and all the mushy bits at the bottom) into a large roasting tray, and separate them so they are evenly spaced and not touching one another. Sprinkle generously with salt. Bake in the preheated oven for about 20 -25 minutes – or until golden brown on the bottom, and crunchy. Here’s the important part: don’t be tempted to try and turn them over or shake the tray during cooking – just leave them as they are for the whole time). Don’t forget to eat the little crunchy bits at the bottom!


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