Go Back

The Crispiest Roast Potatoes Ever

These indulgent potatoes rival (and even beat) the pub classic. Super crispy with a buttery garlic (optional) centre. Instead of saving room for afters, it will be for more of these.
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Dinner
Keyword: Crispy, Potato, Roast
Servings: 5 people, 10 Hobbits, 50 Fairies


  • 2300 g Vivaldi white roasting potatoes
  • 1/2 tbsp Vegan butter
  • 10 tbsp Extra virgin olive oil
  • 4 tsp Sea salt
  • 1 tsp Black pepper
  • 8 Garlic cloves
  • 5 Rosemary sprigs
  • Kitchen roll


  • Peel all of the potatoes, try and do this lightly to save as much potato as possible.
  • Cut the potatoes in half, lengthways (or whatever gives you two of the thinnest cuts)
  • Cut each half into 3 equal pieces. Repeat for all the potatoes.
  • Add them all to a large pan and fill with water until they are just covered.
  • Add a generous amount of table salt to the water.
  • Heat on stove on the highest heat (middle ring if possible).
  • Once it has been brought to a boil reduce to a simmer and cover the pot with the lid slightly ajar.
  • Pre-heat your oven to 200c.
  • Simmer the potatoes for 10-15 minutes. Drain in a large colander and shake well to scuff up the edges. Be careful not to shake too much and turn your potatoes into mash.
  • Grease the bottom of a large baking tray with 1/2 tbsp of butter.
  • Line the potatoes so that the flat side is facing up and not touching the surface of the baking tray.
  • Drizzle the potatoes in the olive oil and sprinkle over the sea salt and black pepper.
  • Finally, place the garlic cloves and rosemary evenly around the tray.
  • Bake for 1 hour and 20 minutes. Flip so that the flat side is now touching the baking tray and bake for another 50 minutes.
  • Line a bowl with kitchen roll. Add the potatoes to the bowl to absorb excess oil.