Next, while the potatoes are draining, I pour the olive oil (or duck fat, if I’m feeling fancy!) onto my baking tray and pop it in the preheated oven. This part is crucial—the oil needs to be hot before adding the potatoes, so they sizzle and brown beautifully. Once the oil is glistening, I carefully add the potatoes to the tray, making sure they aren’t overcrowded. A little space goes a long way in achieving that perfect crunch!
After seasoning them with salt, pepper, and any herbs I might be using, I give the potatoes a careful toss to coat them evenly in the hot oil. I’ve found that about 40-50 minutes in the oven does the trick, but I like to toss them halfway through to make sure all sides get that perfect golden color. My favorite part? The mouthwatering aroma that fills my kitchen; I swear, it makes the waiting even more torturous!
Finally, I remove the tray from the oven when they’re all crispy and golden, and I can hardly wait to plate them up. If I’m entertaining, I’ll sometimes sprinkle on a bit more fresh herbs before serving for a pop of color and flavor!
Pro Tips for Best Results
One of my absolute must-do steps is to make sure my potatoes are well-dried after boiling. I tested this three ways—boiling, draining, and letting them sit for a minute or two really helps to get that external moisture away. The crispier, the better!
I also like to experiment with the type of fat used. While olive oil is my tried and true base, I’ve had fantastic results using duck fat. It sounds indulgent, but it really takes the flavor to the next level, and trust me—your potatoes will thank you!
Lastly, if you want to kick things up a notch, consider adding some garlic to the oil while it’s heating up. Just toss in a couple of smashed cloves, and let them infuse for a few minutes. The aroma will be heavenly, and your potatoes will soak up all that garlicky goodness!
Common Mistakes to Avoid
One common mistake I see people make when making crunchy roast potatoes is using wet potatoes straight from the sink. I learned this the hard way! Moisture is the enemy of crispiness, so making sure they are as dry as possible will save you from disappointment. (See the next page below to continue…)