Ultra-crispy and extra-special for the holidays (or honestly, any night of the week), these English Roast Potatoes are one of those side dishes that feel impressive but are actually so simple to make. Adapted from the legendary Serious Eats method by Kenji López-Alt, this recipe is all about technique: parboiling the potatoes until just tender, roughing up the edges, coating them in olive oil and herbs, and roasting until deeply golden and crisp on every side.
Whether you’re serving them with a roast chicken, holiday main, or dipping them in ketchup next to a burger, these are a true back-pocket side dish you’ll come back to again and again.
Crispy English Roast Potatoes (The Secret to Perfect Texture)
Let’s be honest, there’s really no wrong way to cook potatoes. But the key to truly crispy English roast potatoes? Start with Yukon gold potatoes and a quick boil with a little baking soda, which helps break down the surface starches.
After draining, shaking the potatoes in the pot creates those craggy edges that turn irresistibly crunchy in the oven. Tossed with olive oil, fresh thyme, garlic powder, and dried herbs, these potatoes roast up with a fluffy center and ultra-crispy exterior. Aka exactly what you want from classic British roast potatoes.
A Holiday-Worthy, Nourishing Side Dish
Beyond being delicious, these herbed roast potatoes are naturally gluten-free, dairy-free, vegan, and made with simple, whole-food ingredients.
Yukon gold potatoes provide potassium and fiber, while olive oil offers heart-healthy fats and fresh herbs add both flavor and antioxidants. A side dish that’s delicious and nutritious? Say less!
Perfect as a holiday side dish or an easy weeknight addition, these oven roasted potatoes pair well with basically anything. And if you love extra garlic, finish them with a minced clove right out of the oven for that warm, fragrant bite that makes them truly unforgettable.
Ingredients You’ll Need:
- Yukon gold potatoes
- Kosher salt
- Baking soda
- Extra virgin olive oil
- Fresh thyme leaves
- Kosher salt
- Garlic powder
- Dried oregano
- Dried thyme
- Freshly ground black pepper
To Finish:
- Chopped Italian parsley
- Garlic clove (optional)
How To Make Crispy English Roast Potatoes
Preheat the oven to 425°F.
Bring a large stockpot of water (about 8-10 cups) to a boil.
Carefully add the potatoes to the water, along with the salt and baking soda. Stir to combine and bring back to a boil. Once boiling, cook for about 10 minutes, or until the potatoes are just fork tender.
Drain the potatoes and return back to the pot. Allow the potatoes to set for about 2 minutes, uncovered, to dry out a bit.
To the pot, add the olive oil, fresh thyme, kosher salt, garlic powder, dried oregano, dried thyme, and a few grinds of black pepper. Stir to combine.
Add the lid to the pot and begin to shake the pot, holding the lid on, until the potatoes are roughed up on the edges, almost coated in a thin layer of mashed potatoes.
Transfer the potatoes to a rimmed baking sheet (unlined). Spread the potatoes in an even layer. Transfer the sheet to the middle rack of the oven. Bake for 20 minutes, undisturbed.
At the 20-minute mark, remove from the oven and toss with a spatula, flipping the potatoes. Transfer back to the oven and bake for another 30 to 35 minutes, tossing every 10 minutes, until the potatoes are deeply golden brown and very, very crisp.
Remove from the oven and add the parsley and garlic (if using) to the sheet. Toss until the garlic is fragrant. Serve immediately. Enjoy!
Recipe Substitutions & Questions
Here are a few easy swaps to help you customize based on dietary needs or what you have on hand:
- Potatoes: Yukon gold potatoes work best for English roast potatoes. But you can substitute with russet potatoes for an even crispier exterior or red potatoes for a slightly firmer texture.
- Fresh thyme: If you don’t have fresh thyme, use an additional ½ teaspoon dried thyme or swap in fresh rosemary or sage for a slightly different herb-forward flavor.
- Olive oil: Extra virgin olive oil adds great flavor, but avocado oil or another high-heat, neutral oil can be used if preferred.
- Garlic: For extra garlicky potatoes, add 1 minced garlic clove right after the potatoes come out of the oven, or substitute with a pinch of garlic flakes if fresh garlic isn’t available.
- Dried herbs: The dried oregano and thyme can be swapped for Italian seasoning or herbes de Provence, keeping the total amount the same.
- Parsley: Italian parsley adds freshness, but chopped chives or green onions make a great finishing garnish if that’s what you have on hand.
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What makes English roast potatoes different from regular roasted potatoes?
English roast potatoes are traditionally parboiled first, then shaken to rough up the edges before roasting. This extra step creates a fluffy interior and crispy exterior that sets English roast potatoes apart from standard oven roasted potatoes, which are typically roasted raw and don’t develop the same crunchy texture.
Can I make crispy roast potatoes ahead of time?
You can parboil and rough up the potatoes up to 24 hours in advance, then refrigerate them until ready to roast. When you’re ready to serve, toss with oil and herbs and roast at a high temperature to ensure they crisp up properly. Perfect for holidays or entertaining!
More Easy & Crispy Potato Side Dishes:
- Greek Feta Fries
- Gameday Garlic Fries
- Best Twice Baked Potatoes (Creamy & Easy!)
- Homemade Jo Jos (Potato Wedges) with Fry Sauce
- Maple Roasted Sweet Potatoes with Whipped Feta & Hot Honey
Crispy English Roast Potatoes
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 2-inch cubes
- 1 tablespoon kosher salt
- ½ teaspoon baking soda
- ¼ cup extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Freshly ground black pepper
To Finish:
- ¼ cup chopped Italian parsley
- 1 clove garlic, minced (optional)
Instructions
- Preheat the oven to 425°F.
- Bring a large stockpot of water (about 8-10 cups) to a boil.
- Carefully add the potatoes to the water, along with the salt and baking soda. Stir to combine and bring back to a boil. Once boiling, cook for about 10 minutes, or until the potatoes are just fork tender.
- Drain the potatoes and return back to the pot. Allow the potatoes to set for about 2 minutes, uncovered, to dry out a bit.
- To the pot, add the olive oil, fresh thyme, kosher salt, garlic powder, dried oregano, dried thyme, and a few grinds of black pepper. Stir to combine.
- Add the lid to the pot and begin to shake the pot, holding the lid on, until the potatoes are roughed up on the edges, almost coated in a thin layer of mashed potatoes.
- Transfer the potatoes to a rimmed baking sheet (unlined). Spread the potatoes in an even layer. Transfer the sheet to the middle rack of the oven. Bake for 20 minutes, undisturbed.
- At the 20-minute mark, remove from the oven and toss with a spatula, flipping the potatoes. Transfer back to the oven and bake for another 30 to 35 minutes, tossing every 10 minutes, until the potatoes are deeply golden brown and very, very crisp.
- Remove from the oven and add the parsley and garlic (if using) to the sheet. Toss until the garlic is fragrant. Serve immediately. Enjoy!
