Dinner
Roast Potatoes
These are the roast potatoes you expect alongside a Sunday roast: cut into chunky wedges, tossed in hot oil and herbs, then roasted until the edges are shatteringly crisp and golden brown while the insides stay tender and light.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Roast Potatoes — common questions
Can I roast potatoes ahead?
You can parboil and toss them in oil up to 4 hours ahead, cover, and refrigerate; roast when needed—they may take an extra 5 minutes from cold. Finished roast potatoes don't reheat well; serve fresh for best texture.
Why are my roast potatoes soggy?
They were either not drained well enough, not spread in a single layer, or the oven wasn't hot enough. Drain thoroughly, spread them with space between so steam escapes, and keep the oven at a full 425°F.
Can I use a lower oven temperature?
You can roast at 400°F, but they'll take 45–50 minutes and may not crisp as much. Stick with 425°F or higher for the best golden, crispy texture in 35–40 minutes.
Can I use duck or goose fat?
Yes—it's traditional and makes them extra crispy and rich. Use the same amount; the flavor will be more luxurious than vegetable oil.
What if I cut the potatoes smaller or larger?
1.5-inch chunks are standard. Smaller pieces crisp faster and have more crunchy surface but less fluffy center (30–35 minutes); larger chunks stay fluffier but need longer (45–50 minutes) and risk tougher outer layers.
Should I cover them during roasting?
No. Never cover them; steam will soften the crispy exterior. Roast uncovered the entire time at 425°F, stirring once halfway through.
More sides & salads recipes
- Baked Beans Recipe 100 min
- Caesar Salad Recipe 30 min
- Caprese Salad Recipe 10 min
- Classic Mashed Potatoes Recipe 30 min
- Cobb Salad Recipe 55 min
- Coleslaw Recipe 15 min
- Corn on the Cob Recipe 13 min
- Cornbread Stuffing Recipe 70 min
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