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Simple Irish Roasted Potatoes

A white plate piled high with golden brown, crispy Simple Irish Roasted Potatoes.
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A straightforward recipe for roasting potatoes to achieve a crispy outside and fluffy inside, using simple ingredients common in Irish cooking.

Ingredients

Scale
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 3 tablespoons rendered fat (like beef drippings or duck fat) or unsalted butter, melted
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Place the potato chunks in a large pot and cover them with cold, salted water. Bring the water to a boil and cook the potatoes for 5 to 7 minutes until the edges just start to soften. Do not overcook.
  3. Drain the potatoes well in a colander. Shake the colander gently to rough up the edges of the potatoes; this helps create a crispier surface.
  4. In a large bowl, toss the slightly roughed-up potatoes with the melted fat or butter, salt, pepper, and dried thyme until they are evenly coated.
  5. Spread the coated potatoes in a single layer on a large, heavy baking sheet. Do not overcrowd the pan.
  6. Roast for 30 to 40 minutes, turning the potatoes halfway through the cooking time, until they are deep golden brown and crisp.
  7. Serve immediately.

Notes

  • For extra crispiness, use a metal baking sheet and let it preheat in the oven for 5 minutes before adding the potatoes.
  • If using butter, add a pinch of garlic powder with the salt and pepper for added flavor.
  • Yukon Gold potatoes hold their shape well, while Russets yield a fluffier interior.

Nutrition

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