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I finally know why my Crispy Roast Potatoes never turn out as good as my Mom's, I have the patience of a 3 year old! I was determined to crack the secret code and perfect my Crispy Roast Potatoes making skills, lol Time....that's right....time is the key to these uber delicious, pure perfection Crispy Roast Potatoes. Huh...how did it take me this long to figure that out?
I knew the basics, super hot oil {she uses Crisco} and bake. Seriously, how hard can that be? Harder than you would think apparently. In our house, these potatoes are also known as the "testing the smoke detector potatoes"! No joke, I have set the oven temperature too high before, and caused the house to fill with smoke. Or...I have added the potatoes too quickly causing the oil to spill on the bottom of the oven. So ya, don't do that. 😉
Luckily for you, I love research. I have been checking out recipes looking for the magical combination that has been alluding me, and now I have perfected these potatoes!!! {insert happy dance}
How to make Crispy Roast Potatoes:
Start by peeling and cutting 4 pounds of Yukon Gold potatoes into bite-sized pieces. Place in a large pot and cover with water.....
Bring to a boil and cook for 7 minutes. Drain well in a colander.....
Sprinkle with paprika.....
Shake to coat and soften the edges.....
Pour oil into a large roasting pan {9 x 13} and place in a preheated 425 degree oven. When the oil starts to sizzle, CAREFULLY add the potatoes and toss to coat.....
Bake for one hour, then reduce heat to 400 degrees and continue cooking until brown and crispy, about 40 minutes. Stir potatoes only once or twice while cooking. You want them browned and crispy. 🙂
Season with sea salt and serve with Classic Roast Chicken or Beef Wellington.
They are also quite delicious with gravy, just in case you were wondering.
Some additional Potato recipes for you to try:
Instant Pot Loaded Mashed Potatoes
Baked Parmesan-Bacon Garlic Potato Wedges
These Crispy Roast Potatoes are standard with most meals in Britain, so I couldn't let my ancestors down. The only thing that I did change was the oil. I do not have any goose fat lying around, so I decided to go with olive oil. The choice is yours..haha
Enjoy!!
Crispy Roast Potatoes
Ingredients
- 4 pounds Yukon Gold Potatoes (peeled and cut into bite-sized pieces)
- 2 teaspoons paprika
- 3 Tablespoons olive oil (or goose fat if you happen to have some lying around)
- sea salt (to taste)
Instructions
- Place cut potatoes into a large pan filled with water. Bring to a boil and cook for 7 minutes.
- Drain well in a colander.
- Sprinkle paprika over potatoes and shake to coat. This also softens the edges.
- Preheat oven to 425 degrees. Pour oil into a large roasting pan and place in the oven to heat.
- When the oil sizzles, CAREFULLY add the potatoes and toss to coat with oil. It will splatter, so be careful!
- Bake for one hour, then reduce temperature to 400 degrees and continue to cook until crispy brown on the outside, and soft and fluffy on the inside, about 40 minutes.
- Stir the potatoes once or twice only while cooking. You want them to be brown and crispy.
- Remove from oven and season with sea salt.
Cindy Eikenberg says
A certain potato loving someone is standing behind me and just staring at these! 🙂 They look delicious! Pinning!
Lisa Johnson says
LOL, I think Mr. Glitter Pants and I would get along really well. 🙂 Thanks so much Cindy, have a great day!!
Deb@CookingOnTheFrontBurner says
I could live on potatoes Lisa - love this recipe!!
Winnie says
These look GREAT !!|
My husband could potatoes every day - and he'd definitely love these (as would I !!)
I don't cook much but this is an easy recipe for me 🙂
Lisa Johnson says
Thank you so much Winnie. 🙂
Madonna/aka/Ms. Lemon says
Lisa, I have made these before and they are delish. It has taken me forever to learn to cook in small batches like one or two servings or sometimes for company and I will double the amount. I remember cooking 4 pounds of potatoes at a time, but that has been a long time ago. I laughed when you said you have the patience of a three year old, apparently I have the same condition. To this day I fight the urge to stir too much and too soon.