Who doesn’t love perfectly roasted potatoes? Whether you’re a home cook or a professional chef, mastering the art of crispy roasted potatoes is a must. After years of cooking and experimenting, I’ve discovered the ultimate method to achieve golden, crispy roasted potatoes with soft, fluffy centers—just like the British do.
The British Method for Crispy Roasted Potatoes
When it comes to achieving that perfect, crunchy crust, British chefs like Jamie Oliver have a simple, foolproof trick. The key to irresistible roasted potatoes lies in a little rough handling after parboiling. Once your potatoes are boiled to tender perfection, drain them thoroughly. Then, shake them vigorously in the pot or colander to rough up the edges. This technique increases the surface area, allowing the potatoes to develop more crispy, golden bits during roasting.
Step-by-Step Guide to Perfect Roasted Potatoes
1. Prep and Parboil
- Preheat your oven to 400°F. For a serving size of four to six people, you’ll need about two pounds of potatoes.
- Cut your potatoes: Quarter medium-sized potatoes to get pieces about two to three inches across. This size ensures a crispy exterior without drying out the fluffy center.
- Parboil the potatoes: Place the potatoes in a pot and cover them with cold water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Add a generous amount of salt, and cook for 15 minutes. Drain the potatoes and let them steam for about five minutes. Rough up the surfaces by shaking them in the pot.
2. Season and Roast
- Melt your fat of choice: Melt two tablespoons of butter, duck fat, or your preferred solid fat with a tablespoon of minced rosemary or thyme. Pour this mixture over the potatoes, then season with half a teaspoon of salt and a quarter teaspoon of black pepper. Toss gently to coat.
- Preheat your baking sheet: Place a large baking sheet in the oven for five minutes. Add a tablespoon of butter and a tablespoon of canola or avocado oil to the hot pan, spreading it evenly with a spatula. Arrange the potatoes on the sheet, cut side down.
3. Roast to Perfection
- First roast: Roast the potatoes for 20 minutes. Then, flip them to another cut side and gently press down with a spatula to flatten slightly.
- Add garlic and finish roasting: If desired, toss in slivered garlic cloves with a little oil on the baking sheet. Return the potatoes to the oven for an additional 25 minutes, checking for a deep, golden-brown crust. If needed, roast for another 10 minutes.
4. Serve Hot
- Finish with herbs: Just before serving, toss the potatoes with fresh parsley or other delicate herbs. Serve immediately while they’re piping hot.
Pro Tips for Ultimate Crispy Potatoes
- Choose the Right Potato: Opt for waxy, medium-starch varieties like Yukon Gold or red potatoes, which roast beautifully.
- Chill for Extra Crispiness: Refrigerate your potatoes overnight before roasting to convert some of the starches to sugars, enhancing browning.
- Simmer, Don’t Boil: Keep the water at a gentle simmer when parboiling to avoid breaking down the potatoes too much.
With these tips and the classic British method, you’ll elevate your roasted potatoes to a new level of crispy perfection. Whether it’s a family dinner or a special occasion, these golden, crunchy potatoes will be the star of the meal!
