This way to PERFECT crispy roast potatoes

Your guide to the crispiest roast potatoes

March 11, 2026

Golden and crispy on the outside, light and fluffy on the inside, they’re the bite everyone reaches for first. Whether you’re already a roastie hero or hoping to make this year your finest potato performance yet, we’ve joined forces with the good folks at Albert Bartlett to bring you our top tips for roast potato perfection.

The Secret to Roastie Perfection

Start with the right potato Albert Bartlett’s Original Rooster Potatoes really are the ultimate choice. We’ve cooked with a lot of potatoes in the Mellow Yellow Kitchen and can confidently say – there’s nothing quite like these. Their floury texture and distinctive taste make them perfect for achieving that crispy exterior and fluffy centre. Choose the right oil. Mellow Yellow cold pressed rapeseed oil brings a subtle, buttery flavour and a high smoke point of 230°C. That means golden potatoes without burning, a nice even colour, a beautiful crisp on the outside and a fluffy interior. The highest smoke point of all the fats, it ensures consistent results and trumps other fats commonly used for potatoes with a lower smoke point.

Prep for crispiness

Peeling each potato into large 4–5cm chunks gives a good surface area for crisping.

Salting the water well and adding 1/2 tsp of baking soda is a good hack as it breaks down the surface and softens the edges, setting the stage for a glorious crunch

Parboil and shake the potatoes in cold water, let them hit boiling point and parboil for 8-10 minutes until the edges begin to soften.

Shake the pan to rough them up, then steam dry for 10 minutes.

Preheat your oil in the oven until sizzling hot (around 190-200C),

Add the potatoes (you should hear that satisfying sizzle when they hit the tray). Spreading them out aids crispiness, so let them breathe a little!

Flip halfway through for an even crunch on all sides.

Add aromatics

A classic roast potato is always a win in our opinion, but there’s lots of ways to ramp up the flavour and bring a fresh take to the table. Adding aromatics like garlic, rosemary, thyme or flavoured salts will give you a roastie that pops, or grate in a touch of zest perhaps? Once you’ve nailed the basics, the world is your oyster in terms of flavour.

We love these Garlic and Rosemary roast potatoes whilst our Roasted Honey and Mustard Potatoes deliver a dish that sings with flavour.

Serve immediately.

Crispy roasties are always best served straight out of the oven. Just don’t expect them to hang around very long!

Got a brilliant tip of your own? Add it to the comments below!

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