Crispy Roast Potatoes | My Simple Fork Method

These roast potatoes are made using a simple fork technique that my little nanny taught me many years ago. She served them with her beautiful Sunday roast lamb, and it’s the way I’ve been making them ever since.

The method is wonderfully simple. First, the potatoes are boiled until very soft. They are then allowed to go completely cold before a fork is pressed into every side, creating ridges all over the surface that become beautifully crisp during roasting.

I think the fork plays a big part in creating those lovely crunchy edges, but I also suspect that letting the potatoes go completely cold helps too. Whatever the reason, the result is potatoes that are beautifully crisp on the outside and soft and fluffy in the middle.

The best part is that the method works beautifully in both the oven and the air fryer. While they’re perfect alongside a Sunday roast, I serve them with everything from roast lamb and crumbed fish to cold meats and salads in summer.

If you’re looking for another potato side dish, my Scalloped Potatoes are a family favourite and always popular at the table.

Crispy Roast Potatoes | My Simple Fork Method

Prep Time: 15 minutes mins

Cook Time: 1 hour hour 15 minutes minutes

Cooling Time: 1 hour hour

These crispy roast potatoes are golden and crunchy on the outside and fluffy in the middle. More than a recipe, this is a simple technique that can be used with as many potatoes as you need.

The secret is boiling the potatoes until very soft, letting them go completely cold, then pressing a fork into every side to create ridges all over the surface. Those ridges become beautifully crisp during roasting.

Includes both oven and air fryer instructions.

Print Recipe

Ingredients

 

• potatoes (See Notes)
• salt, for boiling (I usually add 1 teaspoon)
• oil or other roasting fat (See Notes)
• Salt for seasoning

Instructions

 

Prepare the Potatoes

• Peel the potatoes and cut them into medium-sized pieces. Try to keep them a similar size so they cook evenly.

Boil Until Very Soft

• Place the potatoes into a large saucepan and cover with cold water. Add 1 teaspoon salt. Bring to the boil, then reduce the heat slightly and maintain a steady boil. Cook until the potatoes are very soft and almost at mashed potato stage.

Steam Dry and Cool

• Drain the potatoes and return them to the saucepan with the heat turned off. Allow them to steam dry for 5 minutes. Transfer the potatoes to a clean tea towel or tray and leave until completely cold.

Fork the Potatoes

• Preheat the oven to 220°C conventional, 200°C fan forced (425°F). So a hot oven.
• Using a fork, press gently into every side of each potato, creating ridges all over the surface. These ridges help create the crispy crust as the potatoes roast.

Season and Roast

• Place the potatoes onto a baking tray. Drizzle generously with oil and season with salt.
• Roast for 20 minutes. Turn the potatoes over and add a little more oil if needed. Roast for a further 20 minutes, then turn again and continue roasting for a further 10 minutes, or until golden, crisp and crunchy.

Air Fryer Method

• Prepare the potatoes as above. Preheat the air fryer to 200°C (400°F).
• Place the potatoes into the basket or tray and cook for approximately 15 minutes. Turn the potatoes over and lightly season the second side with a little extra salt if desired. Continue cooking for approximately another 10 minutes, or until golden and crisp.

Video

Notes

Potato Varieties

Any potato variety can be used for this method. I usually use brushed potatoes (Sebago potatoes in Australia), which produce lovely crispy roast potatoes with fluffy centres.

For the crispiest results, choose a floury or all-purpose potato. Waxy potatoes will still work, but they tend to hold their shape more and won’t develop quite the same fluffy interior.

The Three Secrets

• The potatoes should be boiled until very soft, almost at mashed potato stage.
• Allowing the potatoes to cool completely before roasting helps create a crisp exterior.
• Rather than shaking or roughing up the potatoes, I press a fork gently into every side to create ridges all over the surface. Those ridges are the secret to the extra crunchy crust. Don’t worry if some of the potatoes fall apart a little when you fork or turn them. Those little broken pieces become wonderfully crunchy and are often the first ones to disappear.

Oil and Fat Options

I usually use light olive oil, but any oil or roasting fat can be used. Olive oil, vegetable oil, beef tallow and duck fat all work well.

While different fats add their own flavour, I find the crispness comes more from the technique than the type of fat used.

I don’t find it necessary to heat the oil on the tray first, as the potatoes still crisp beautifully without that extra step.

If using a solid fat such as beef tallow or duck fat, either melt it on the tray in the oven or warm it in a small saucepan and pour it over the potatoes before roasting.

Serving Suggestions

Roast potatoes aren’t just for a Sunday roast either. I’ll serve them with everything from roast lamb to crumbed fish, and in summer, when I’m putting out cold meats and salads, a tray of these never lasts long.

My Final Tip

Make more than you think you’ll need. Roast potatoes always seem to disappear quickly, and they do reduce in size a little as they roast.