Crispy, flavorful, and the classic side to any roast dinner or savory pie.
Let’s talk about the ultimate comfort food hero: English roast potatoes! These golden beauties are the crunchy-on-the-outside, fluffy-on-the-inside masterpiece your dinner table has been crying out for.
Whether you’re serving them up alongside a Sunday roast or sneaking a few straight from the tray (and dipped in extra gravy, of course), these spuds are versatile enough for meat lovers, vegetarians, and even picky eaters. This recipe works perfectly for gluten-free diets and pairs like a dream with pretty much any main course.
I find this recipe to be somewhere between fried potatoes and roasted potatoes. Often, when roasting potatoes, you might toss the chunks of potatoes in oil or butter and then spread them evenly on a roasting pan or baking sheet. When frying, you dump the potatoes into a couple of inches of oil on the stove and cook at a high heat to crisp them. However, with these English roast potatoes, the oil is poured directly onto the roasting pan, so the potatoes sizzle in the oil as they cook. Pretty genius, right?
Are English Roast Potatoes Healthy?
In two words: sort of. Potatoes are a great source of vitamins C and B6, plus potassium and fiber if you leave the skins on. The crispy edges come courtesy of high-heat cooking and a bit of oil, but you can control the amount. Stick to a quarter cup of oil for a lighter version, or make Air Fryer Roasted Potatoes with no oil to get them just as crispy.
For a healthier spin, skip the peeling to retain more nutrients and halve the salt if you’re watching your sodium intake. And let’s not forget portion control; though that’s easier said than done with something this delicious, I recommend balancing your plate with a generous serving of greens and a lean protein.
Is Roughing Up the Potatoes Necessary?
So, what’s the deal with the roughing-up step? This genius move is where the real magic happens. After boiling, you shake the drained potatoes in a colander to scuff up their surfaces, creating little craggy bits. These are like magnets for the hot oil, forming an irresistible crust in the oven. No colander? Use a clean dish towel to gently bump them against each other instead.
The roots of English roast potatoes go way back to British Sunday dinners, where the goal was to make a humble side dish shine. Traditionally, beef drippings were the oil of choice, but this recipe takes a modern (and vegetarian-friendly) twist with high-smoke-point oils like avocado or canola. The result? All the crunch without the heavy grease. It’s a little taste of tradition with a contemporary crisp!
How to Make Ahead and Store
Let the potatoes cool completely, then transfer them to an airtight container. In the refrigerator, they’ll stay good for up to 4 days. To freeze, spread them on a tray in a single layer and freeze until solid, then move them to a freezer bag where they’ll keep for up to 3 months. Reheat straight from frozen at 400°F until crispy again.
Serving Suggestions
Let’s hear it for the ever-versatile roasted potatoes! It’s their simple goodness that makes them the perfect side to other dishes, or a yummy meal all on their own.
Some of my favorites to pair with English roast potatoes include these Baked Bone-in Pork Chops or an Air Fryer Pork Tenderloin. And there’s always the classic Instant Pot Steak with potatoes on the side.
Okay, I must admit, one of my favorite parts about making English roast potatoes is eating the leftovers the next day. They are fantastic with a side of Sheet-Pan Eggs or chopped up into an Omelette in the morning. They also work beautifully in a Frittata for breakfast or brunch.
Ingredients
- 2.5 pounds Russet or Yukon Gold potatoes
- 1/4 to 1/2 cup high smoke point oil like avocado oil or canola oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Fill a large pot with water, then add 1/2 teaspoon of salt.
- Peel the potatoes and cut them into large, bite-sized chunks.
- Add the potatoes to the cold water, then bring to the boil. Boil for 10 minutes, and meanwhile, preheat the oven to 425°F and place a roasting pan with oil inside to heat.
- Drain and rough up the potatoes in a colander to create a textured surface for extra crunch.
- Carefully add the potatoes to the hot oil in the roasting pan, ensuring they are spaced apart. Roast in the oven, turning every 15 minutes, until golden brown and crispy, about 60 minutes total. Season with the remaining salt and pepper before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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