There are roasted potatoes, and then there are roasties.

The difference really comes down to technique. The potatoes are parboiled first, roughed up just enough to create all those craggy little edges, coated in hot fat, and then roasted until the outside gets deeply golden and crisp while the middle stays soft and fluffy.

And because I’m Irish, this is probably one of those recipes I should have had in the Sage & Linen collection already.

The best part is that once you have the basic method down, you can make them completely your own.

Why You’ll Love Them

They’re crispy on the outside and soft and fluffy in the middle, which is exactly what you want from a good roast potato.

They also use very simple ingredients. This recipe is much more about technique than a long grocery list.

And they’re incredibly customizable. Think of this as a base recipe. Garlic, salt, pepper, chives, and parsley are a great starting point, but rosemary, thyme, sage, paprika, onion powder, or your favorite seasoning blend can easily take them in another direction.

Once you know the technique, the flavor is entirely up to you.

Your Grocery List

– Russet potatoes
– Beef tallow
– Garlic
– Kosher salt
– Black pepper
– Fresh chives
– Fresh parsley

Optional:

– Duck fat
– Rosemary
– Thyme
– Sage
– Paprika
– Onion powder
– Garlic powder

Crispy Irish Roasties

Serves 4–6

Ingredients

– 2–3 pounds russet potatoes, peeled and cut into large chunks
– 4 tablespoons beef tallow
– 4 cloves garlic, minced or very finely chopped
– 1½ teaspoons kosher salt, plus plenty for the cooking water and more to taste
– 1 teaspoon black pepper
– 2 tablespoons fresh chives, chopped
– 2 tablespoons fresh parsley, chopped

Directions

1. Preheat the oven to 425°F.

2. Peel the potatoes and cut them into fairly large, even chunks.

3. Place the potatoes in a large pot and cover them with cold water.

4. Generously salt the water. You want the potato itself seasoned, not just the crispy outside.

5. Bring the potatoes to a boil, then reduce to a steady simmer and cook for about 8–10 minutes, or until the outsides have softened while the centers are still slightly firm.

6. Drain the potatoes well and let them sit for a minute or two so some of the excess moisture can steam away.

7. Gently shake the potatoes around in the pot or colander to rough up their surfaces. You want craggy, slightly mashed edges without actually breaking the potatoes apart.

Image: irish-roasties-parboiled-seasoned.jpg
Process photo: Parboiled potatoes with their edges roughed up and ready for roasting.

8. Add the beef tallow to a roasting pan and place it in the hot oven for several minutes so both the pan and fat are hot.

9. Carefully remove the pan and add the potatoes to the hot tallow. Gently turn them until well coated.

10. Season with the kosher salt and black pepper. If you’re using dried herbs, paprika, onion powder, or garlic powder, add them here as well.

11. Spread the potatoes into a single layer with a little room between them.

12. Roast for 35–40 minutes, turning them once or twice so several sides have a chance to brown.

13. Add the fresh garlic, gently toss or turn the potatoes again, and return them to the oven for another 10–15 minutes, or until deeply golden and crisp.

14. Taste and add more salt if needed.

15. Finish with the chopped chives and parsley and serve hot.

The Way I Like It

For me, the beef tallow is worth using here. It gives the potatoes a really good savory flavor and helps create those deeply crisp edges.

I also like plenty of garlic, black pepper, chives, and parsley, with enough salt to make sure the potatoes are well seasoned all the way through.

Make It Your Own

This is very much a base recipe.

Once you have the technique down, you can change the seasonings depending on what you like or what you’re serving them with.

Rosemary and thyme give them a more classic herb flavor. Paprika adds warmth and a little extra color. Sage would be especially good going into fall, and onion powder or garlic powder can easily be added if you want even more savory flavor.

You can also swap the beef tallow for duck fat.

Use the herbs you like. Use the seasonings you already have. The important part is keeping the basic technique: parboil, rough up the edges, use enough fat, season well, and let them roast until they’re really crisp.

A Few Tips for Better Roasties

Use russet potatoes. Their starchier texture gives you the fluffy center and rough exterior that crisp so well.

Salt the cooking water. This seasons the potato itself instead of relying entirely on seasoning added after cooking.

Let them steam dry. Less surface moisture means better browning.

Rough up the edges. All those imperfect little edges are where the crunch happens.

Give them room. Crowding the pan traps steam and works against crispness.

Let them get deeply golden. Don’t pull them just because they’re cooked through. The browning is what makes a roastie a roastie.