Crispiest Roast Potatoes
- 50 min
- Serves 4
- 3 ingredients
15 minutes to prep, 35 to cook. These roast potatoes achieve legendary crispness thanks to a simple technique of pre‑soaking, drying, and roasting in scorching oil. The result is a golden, crunchy exterior with a fluffy interior, seasoned with generous sea‑salt flakes—perfect as a comforting side for any Sunday roast.
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Method
Place the potatoes in a large pot of cold, salted water, bring to a boil, and simmer until they just begin to become tender (about 8‑10 minutes).
Drain the potatoes in a colander and give the pan a good shake to fluff up all the edges, creating a rough surface for extra crispness.
Kitchen notes · Added by ReelsMeals: Potato edges look rough and fluffy after shaking.
Transfer the potatoes to a cooling rack (or leave them in the colander) and allow them to steam dry until completely cool, about 15 minutes; optionally, freeze them for 30 minutes to enhance crispness.
Kitchen notes · Added by ReelsMeals: Surface has steam-dried and feels cool before roasting.
Preheat the oven to 425°F (428°F) with a thin roasting tin placed inside to heat up.
Remove the tin from the oven and add 2 tbsp of vegetable oil, heating until the oil is smoking hot (about 2 minutes).
Carefully tip the cooled potatoes into the hot oil, turning them so each piece is evenly coated.
Kitchen notes · Added by ReelsMeals: Potatoes are coated evenly in the hot oil.
Generously sprinkle sea‑salt flakes over the potatoes, ensuring even seasoning.
Roast the potatoes for 25‑30 minutes, turning once halfway through and shaking the tin gently to expose all sides to the hot oil, until they are crisp, golden, and crunchy.
Kitchen notes · Added by ReelsMeals: Surfaces are crisp, golden, and crunchy.
Remove from the oven, let rest for 2 minutes, then serve immediately.
Tips while you cook
- Fluff edges after boiling
- After simmering, drain and shake the potatoes in the colander.
- Steam‑dry before roasting
- Transfer potatoes to a cooling rack (or leave in the colander) and let them steam dry for about 15 minutes.
- Heat oil until smoking
- Add the vegetable oil to the pre‑heated tin and heat until it smokes (about 2 minutes) before tipping in the potatoes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Amy Sheppard’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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