As a busy mom of two, I’ve learned that simple comfort food often brings the most joy to the dinner table. Between homework, after-school chaos, and the endless laundry pile, I don’t always have hours to cook — but I still want every meal to taste like love.

And that’s exactly why I adore roast potatoes. They’re golden, crispy on the outside, and as soft as clouds inside. Every time I pull a tray of these from the oven, my kids rush to the kitchen saying, “Mom, it smells amazing!” — and honestly, that’s the best compliment a cook can get.

This recipe is my tried-and-true method for the best roast potatoes you’ll ever make: irresistibly crunchy, beautifully golden, and so fluffy they almost melt in your mouth.

FAQ

Q1: What kind of potatoes should I use?
I’ve tested this recipe countless times, and Maris Piper, Yukon Gold, or Russet potatoes always come out perfectly. They’re starchy enough to give that fluffy texture inside, while still crisping beautifully on the outside.

Q2: Can I use olive oil instead of duck or goose fat?
Yes, definitely! I often use duck fat on special occasions — it gives such a deep, savory flavor — but most weeknights, I just reach for a good vegetable oil. If you want a balance between indulgent and healthy, goose fat is heavenly.

Q3: Why aren’t my roast potatoes crispy?
Oh, I’ve been there! The key mistake is overcrowding the pan. Always spread your potatoes in a single layer so that the hot air can circulate. It makes all the difference.

Q4: Can I make them ahead of time?
Yes! I usually parboil the potatoes in the morning, then roast them just before dinner. That little trick saves me so much stress during busy evenings.

Top Tips for the Perfect Roast Potatoes

Over the years, I’ve learned a few kitchen secrets that never fail. Here are my top tips (mom-approved!):

1. Pick the right potatoes. Starchy types like Russets are best for a fluffy interior.

2. Parboil first. Boiling for a few minutes softens the edges — perfect for crisping later.

3. Rough them up. After boiling, shake them gently in a colander. Those rough edges turn into the crispiest bits!

4. Preheat your fat. Put your oil or duck fat in the oven before adding the potatoes — hot fat equals crunchy crust.

5. Don’t crowd the pan. Single layer only! My husband laughs because I’m obsessive about this, but it really matters.

6. Flip halfway. Turn the potatoes once while roasting to get that all-around golden crunch.

7. Finish with love (and salt). Always season right after roasting — the heat helps the salt stick perfectly.

Related Recipes

These roast potatoes go wonderfully with:

• Perfect Roast Beef with Homemade Gravy

• Crispy Roast Chicken with Lemon & Thyme

• Honey-Glazed Carrots – Kid-Approved!

• Traditional Yorkshire Puddings

My family loves turning Sunday dinner into a mini feast with these sides — and yes, there are rarely any leftovers!

Recipe Card

Ingredients

• 2 lbs (900g) starchy potatoes (Maris Piper, Yukon Gold, or Russet)

• 4 tbsp duck fat, goose fat, or vegetable oil

• 1 tsp sea salt

• ½ tsp black pepper

• 1–2 sprigs rosemary or thyme (optional, but lovely for aroma)

Instructions

Notes

• For the crispiest texture, keep the potatoes in a single layer.

• Duck or goose fat adds unbeatable flavor, but you can use vegetable oil for a lighter option.

• Leftover oil can be strained and reused (I do this every time — no waste!).

• Add garlic cloves or herbs during the last 10 minutes for extra flavor.

• If you’re hosting guests, keep roasted potatoes warm in a low oven (around 250°F) until serving.