Ultra-crispy and perfect for holidays—or any weeknight—these English Roast Potatoes look impressive but are surprisingly easy to make. Based on Kenji López-Alt’s widely praised Serious Eats technique, the method focuses on a few simple steps: parboil the potatoes until just tender, roughen the edges, toss with olive oil and herbs, then roast until golden and crunchy on every side.
They pair beautifully with roast chicken, a holiday main, or even a burger and ketchup. Once you try this method, these potatoes become a reliable go-to side dish.
Crispy English Roast Potatoes (The Secret to Perfect Texture)
There’s no wrong way to roast potatoes, but if you want truly crisp English roast potatoes, start with Yukon Golds and parboil them with a bit of baking soda. The baking soda helps break down surface starches so the exterior crisps beautifully.
After draining, give the pot a firm shake to create craggy edges—those roughened surfaces become irresistibly crunchy in the oven. Toss with olive oil, fresh thyme, garlic powder, and dried herbs, then roast until the centers are fluffy and the outside is deeply golden. That contrast of tender interior and ultra-crispy exterior is the hallmark of classic English roast potatoes.
A Holiday-Worthy, Nourishing Side Dish
These herbed roast potatoes are naturally gluten-free, dairy-free, and vegan when prepared without added butter, making them a versatile option for many diets. They use simple, whole-food ingredients you likely already have in the kitchen.
Yukon Golds contribute potassium and fiber, while olive oil supplies heart-healthy fats. Fresh herbs add bright flavor and antioxidants. Serve them for a holiday meal or a casual weeknight dinner—either way, they elevate the plate. For extra garlic flavor, toss in a minced clove just after the potatoes come out of the oven so the warm potatoes release the garlic’s aroma without burning it.
Ingredients You’ll Need:
- Yukon Gold potatoes
- Kosher salt
- Baking soda
- Extra virgin olive oil
- Fresh thyme leaves
- 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. Add the potatoes, kosher salt, and baking soda. Return to a boil and cook about 10 minutes, until the potatoes are just fork-tender.
Drain and return the potatoes to the pot. Let them sit uncovered for 2 minutes to dry slightly.
Add the olive oil, fresh thyme, kosher salt, garlic powder, dried oregano, dried thyme, and a few grinds of black pepper. Stir to combine, then secure the lid and shake the pot vigorously. This roughens the edges and leaves a light coating of mashed potato on the surface that browns beautifully.
Spread the potatoes in an even layer on a rimmed, unlined baking sheet and place on the middle rack. Bake undisturbed for 20 minutes. Remove and flip the potatoes with a spatula, then return to the oven for another 30–35 minutes, tossing every 10 minutes, until they are deeply golden and very crisp.
When done, add the chopped parsley and minced garlic (if using) to the baking sheet and toss until fragrant. Serve immediately and enjoy.
Recipe Substitutions & Questions
Simple substitutions let you adapt the recipe to what’s on hand:
- Potatoes: Yukon Golds are ideal, but russets give a drier, even crispier exterior while red potatoes hold their shape slightly more.
- Fresh thyme: Swap with ½ teaspoon dried thyme or use rosemary or sage for a different herb profile.
- Olive oil: Use avocado oil or another neutral high-heat oil if you prefer.
- Garlic: Add a minced clove after roasting for more garlic aroma, or use garlic flakes if fresh garlic isn’t available.
- Dried herbs: Replace oregano and thyme with Italian seasoning or herbes de Provence, keeping the total amount the same.
- Parsley: Chopped chives or green onions also work well as a finishing garnish.
You can parboil and roughed-up the potatoes up to 24 hours ahead, then refrigerate until ready to roast. When it’s time to serve, toss with oil and herbs and roast at high heat so they crisp up properly—handy for holidays and entertaining.
What makes English roast potatoes different from regular roasted potatoes?
English roast potatoes are parboiled and then shaken to roughen the edges before roasting. This extra step creates a tender, fluffy interior and a crunchier exterior compared with potatoes roasted from raw.
Can I make crispy roast potatoes ahead of time?
Yes. Parboil and rough up the potatoes up to 24 hours in advance, refrigerate, then toss with oil and herbs and roast at high temperature when you’re ready to serve.
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
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Preheat the oven to 425°F.
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Bring a large stockpot of water (about 8-10 cups) to a boil.
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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.
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Drain the potatoes and return back to the pot. Allow the potatoes to set for about 2 minutes, uncovered, to dry out a bit.
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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.
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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.
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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.
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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.
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Remove from the oven and add the parsley and garlic (if using) to the sheet. Toss until the garlic is fragrant. Serve immediately. Enjoy!