Roast Potato Recipe
Make every meal better with this roast potato recipe! Simple, delicious, and perfectly seasoned, it’s your new go-to for crispy potatoes.
Published: January 27, 2025 · Modified: January 27, 2025 by Jennifer Ryan

When it comes to side dishes, nothing gets the crowd more excited than perfectly crispy, golden roast potatoes. They’re the ultimate comfort food, a staple at family dinners, and honestly, the reason I always go for seconds. My roast potato recipe is simple, foolproof, and guaranteed to win you over.
I’ve spent years perfecting this recipe, tweaking the method, and testing different potatoes. Now, I’m here to share my secrets to achieving roast potato bliss. Whether it’s a cozy Sunday roast, a holiday feast, or a simple weeknight dinner, this recipe delivers every single time.
Why This Recipe Works
The perfection to this roast potato recipe lies in the method. It’s not just about the right ingredients but also the steps that ensure the potatoes are crispy on the outside and fluffy on the inside. A quick boil softens the potatoes while roughing up their edges creates that irresistible crunch when roasted. Add some garlic, herbs, and coconut oil, and you’ve got a dish that’s downright addictive.

Let’s Talk Ingredients
The best part of this recipe? You only need a handful of simple ingredients. Potatoes, garlic, mixed herbs, coconut oil, and a sprinkle of salt. I prefer Maris Piper or Yukon Gold potatoes because they roast beautifully, but feel free to use what you have.
How to Make Roast Potatoes
Here’s how it all comes together:
- Prep the Potatoes: Peel and quarter the potatoes, then boil them in salted water. Once they’re fork-tender, drain and fluff them up in a colander to create those rough edges.
- Heat Things Up: While the potatoes are boiling, heat coconut oil in your roasting dish. Adding the garlic to the hot oil ensures it infuses beautifully.
- Coat and Roast: Toss the potatoes in the hot oil, sprinkle with herbs, and pop them in the oven. The key is to let them roast undisturbed for a while, then baste halfway through for even crispiness.
- Golden Goodness: After about 90 minutes, you’ll have golden, crispy potatoes that are impossible to resist.
Why Coconut Oil?
You might wonder why I use coconut oil in this roast potato recipe. While it’s often chosen for its health benefits, it’s also a game-changer for texture. Coconut oil is fantastic at creating perfectly crisp, golden potatoes with a satisfying crunch. Its high smoke point ensures the potatoes cook evenly without burning, giving you that ideal balance of crispiness on the outside and fluffiness on the inside. Plus, its mild flavor won’t overpower the natural taste of the potatoes or the seasonings you use. Whether you’re making this dish for a weeknight dinner or a special occasion, coconut oil is the secret ingredient that takes your roast potatoes to the next level.
Serving Suggestions
These roast potatoes pair perfectly with roast chicken, beef, or even a hearty vegetable stew. Honestly, I’ve been known to eat them straight off the tray with a little extra salt.
Tips for Success
- Don’t skip the fluffing: Rough edges are the secret to crispy potatoes.
- Use a hot oven: Preheating the oil ensures the potatoes start crisping immediately.
- Experiment with flavors: While I love garlic and mixed herbs, you can switch it up with rosemary, paprika, or Parmesan for a unique twist.
Roast Potato Recipe
Ingredients
- 1.4 kg Potatoes Maris piper or Yukon gold
- 100 Grams Coconut oil
- 1 Tablespoon Mince garlic fresh or jarred
- 1 Tablespoon Mixed herbs
- 1 Teaspoon Sea salt
Instructions
- Preheat the oven to 180°C.
- Peel and quarter the potatoes, then place them in a large pot of cold water with a pinch of salt.1.4 kg Potatoes
- Bring the water to a boil over high heat, reduce the heat, and cook uncovered for about 15 minutes or until the potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander. Shake them gently to roughen the edges, which helps create a crisp texture when roasted.
- Place the coconut oil in a roasting dish and heat it in the oven for 5 minutes until melted and hot.100 Grams Coconut oil
- Carefully remove the dish from the oven and add the minced garlic to the hot oil. Add the potatoes and turn them over to coat evenly in the oil.1 Tablespoon Mince garlic
- Sprinkle the mixed herbs and sea salt over the potatoes.1 Tablespoon Mixed herbs, 1 Teaspoon Sea salt
- Return the dish to the oven and roast for 1 hour and 30 minutes, basting the potatoes with the oil halfway through.
- When the potatoes are golden brown and crispy, remove them from the oven and serve immediately.
Notes
- Fluffing the potatoes after draining is essential for achieving crispy edges. Don’t skip this step!
- Use a heavy roasting dish for even heat distribution and the crispiest results.
- Experiment with herbs like rosemary or thyme for a flavor twist.
- For extra crispiness, crank the oven to 200°C during the last 10 minutes of roasting.
Nutrition
If you love this recipe, you’ll adore my other side dishes. Check out our Creamy Mashed Potatoes Recipe or explore vibrant vegetables like our Garlic Parmesan Roasted Asparagus. For more inspiration, follow along on social media, where I share tips, tricks, and kitchen adventures.
Now, go preheat that oven and make some perfect roast potatoes!