Few side dishes are as iconic or as beloved as crispy British-style roasted potatoes.
With their shatteringly crisp exterior and fluffy, cloud-like interior, these potatoes are a staple of the classic British Sunday roast and holiday dinners.
Made with just a handful of simple ingredients, this recipe delivers maximum crunch with minimal effort.
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What Are British Roasted Potatoes?
Crispy roasted potatoes, often called roasties, are a traditional British side dish served alongside roast beef, chicken, or lamb. Their defining feature is the contrast between an ultra-crispy outer shell and a soft, creamy centre.
The technique dates back to early 20th-century Britain, when roasting vegetables in hot fat became common in home kitchens and pubs alike. Over time, cooks perfected the method by parboiling potatoes first, roughing up their edges, and roasting them in very hot oil or fat to achieve that signature crunch.
Today, roast potatoes are considered essential to a proper British roast dinner and are especially popular at Christmas and Sunday family meals.
Why You’ll Love This Recipe
- Ultra-crispy texture with a fluffy interior
- Simple, budget-friendly ingredients
- Authentic British cooking technique
- Perfect for holidays and Sunday dinners
- Naturally vegan and dairy-free
How to Make Crispy British Roasted Potatoes
- Parboil the potatoes: Cut potatoes into large chunks. Boil them in salted water with a small amount of baking soda until just tender.
- Rough them up: Drain the potatoes and gently shake them in the pot to rough up the edges, this creates more surface area for crisping.
- Roast until golden: Toss the potatoes with hot canola oil, salt, and pepper, then roast in a very hot oven until deeply golden and crispy, turning once or twice for even browning.
Roasting Tips
- Use yellow potatoes: They strike the perfect balance between creamy interiors and crispy exteriors.
- Adding Baking Soda: to the boiling water breaks down the potato surface, creating a starchy coating that crisps beautifully in the oven. This is a classic British technique that guarantees maximum crunch without deep frying.
- Don’t skip the roughing step: Shaggy edges equal crispier potatoes.
- Preheat the oil: Hot oil ensures instant crisping when the potatoes hit the pan.
- Give them space: Crowding the pan traps steam and prevents browning.
- Season at the end: A final sprinkle of salt boosts flavour and texture.
Serving Suggestions
- Serve with roast chicken, beef, or lamb for a traditional British meal.
- Pair with gravy for the ultimate comfort food experience.
- Add to a holiday table alongside stuffing and vegetables.
- Enjoy as a standalone side with eggs or sausages for a hearty brunch.
You May Also Enjoy These British Recipes…
- Baked Cabbage with Cheese Casserole
- Cheddar Welsh Rarebit Muffins
- Leeks in Cheese Sauce
- Old School Cheese and Onion Pie
Crispy British Roasted Potatoes
Equipment
- measuring cups
- measuring spoons
- Large pot
- Roasting Pan
Ingredients
- 2 lb Yellow Potatoes
- 1/4 tsp Baking Soda
- 1/3 cup Canola Oil
- Kosher Salt & Pepper
Instructions
- Preheat oven to 425 F.
- Pour oil into the bottom of a roasting pan, making sure that the bottom is completely covered. Place the pan in the preheated oven to heat while you parboil the potatoes.
- Peel your potatoes then cut in half and put in a pot of cold, salted water with baking soda. Bring water to a full rolling boil over high heat and boil for approximately 5 minutes.
- After 5 minutes, drain the potatoes in a colander and then add back to the pot. Cover the pot with a lid and give the parboiled potatoes a good shake. The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven.
- Take the preheated pan out of the oven and add the roughed up potatoes. You should immediately hear a sizzle.
- Mix the potatoes in the hot oil and then put back in the oven to roast at 425 F for approximately 40 to 50 minutes, or until the potatoes are crispy and a deep golden brown. Give them a stir and a shake every 15 minutes so so to ensure an even roast.
- Once they are a deep golden brown remove the pan from the oven. Use a slotted spoon to transfer the potatoes to a paper towel lined plate and generously season with salt and pepper while they are still piping hot. Serve immediately and enjoy!
Nutrition
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