How to make crisp roast potatoes

These steps assume

• The portion is 200–250 g per person, cut into even 4–5 cm pieces.
• The oven is fully preheated to 220°C conventional or 200°C fan/convection.
• Parboiling for 5–8 minutes is optional but gives rougher, crisper edges.
• Potatoes sit in one layer with visible space.

This is what it should look like

What you need

• 200–250 g potatoes per person
• 1–1½ tbsp oil per 500 g potatoes
• Salt
• Large roasting tray
• Pot and colander for optional parboiling
• Spatula and fork

Step by step

1. 1

   Cut evenly, rinse and dry. Optionally parboil and shake to roughen the surface.

   • Equipment: Pot and colander for optional parboiling + Spatula and fork.
   • Heat: No heat during preparation.
   • Time: 2–5 minutes.
   • Looks like: Pieces are dry and even; parboiled edges look floury.
   • If it goes wrong: Wet, uneven pieces steam and finish at different times.
   • Done when: Pieces are dry and even; parboiled edges look floury.

2. 2

   Coat with oil and salt, spread in one spaced layer and place in a preheated oven.

   • Equipment: Large roasting tray.
   • Heat: The stated working heat.
   • Time: 5–40 minutes depending on ingredient and method.
   • Looks like: Oil sizzles lightly and the underside colors without liquid pooling.
   • If it goes wrong: A crowded, cold tray traps steam and leaves potatoes pale.
   • Done when: Oil sizzles lightly and the underside colors without liquid pooling.

3. 3

   Roast undisturbed until the underside has formed a crust, then turn once.

   • Equipment: Large roasting tray + Spatula and fork.
   • Heat: 200–220°C.
   • Time: 20 minutes before turning.
   • Looks like: Oil sizzles lightly and the underside colors without liquid pooling.
   • If it goes wrong: A crowded, cold tray traps steam and leaves potatoes pale.
   • Done when: Oil sizzles lightly and the underside colors without liquid pooling.

4. 4

   Turn once and roast until every side has crisp, golden edges.

   • Equipment: Spatula and fork.
   • Heat: Low heat or off during the final check.
   • Time: 1–5 minutes.
   • Looks like: Edges are deep golden and crisp; the centers are soft.
   • If it goes wrong: Turning too often tears the crust; black edges mean excessive heat.
   • Done when: Edges are deep golden and crisp; the centers are soft.

If it doesn't turn out as expected

• Wet, uneven pieces steam and finish at different times.
• A crowded, cold tray traps steam and leaves potatoes pale.
• Turning too often tears the crust; black edges mean excessive heat.

Food safety

Use dry oven mitts, keep your face clear of steam and place hot trays on a heatproof surface.