Crunchy Roast Potatoes


We have had many visitors to our house over the years.  I just love to share my home made food  and I regularly cook roast meals for our visitors. It makes great comfort food and is easy to cook.

Friends of our daughters that return, mention that they love my crunchy roast potatoes.   It’s time to share the secret, as a few of my loyal followers have been asking for this recipe for a while. So here it is.

The key to the success of crunchy roast potatoes is all about timing, scuffing and using the right potato. You must use a potato variety that is suitable for roasting.  I love the agria variety, with it lovely light yellow flesh. You need to serve the potatoes as quickly as possible from the oven.


8 medium agria potatoes

extra virgin olive oil

Sea salt


Heat the oven to 200- 220 deg C fan bake.

Peel potatoes, and take out the eyes.  Cut potatoes into desired portion sizes. Get the portion sizes as even as you can. Place potatoes in pot of lightly salted water.  Bring the potatoes to boil, and cook on a high heat for approximately 7 minutes.  Drain the potatoes, using a colander.  Return the potatoes to the pot.  Make sure there is no water left in the pot before scuffing the potatoes.  (Returning to the heat for a few seconds will eliminate any moisture)

To “scuff” the potatoes, shake the potatoes around the pot.  Using a lid will help the process. Scuffing the potatoes provides a rough texture to the potatoes, and will help make potatoes extra crunchy.

Place the potatoes in a metal roasting dish.  Drizzle over some extra virgin olive oil, approximately 2 tablespoons.  Shake the potatoes around the dish to ensure each potato is covered in olive oil. Sprinkle over some freshly ground sea salt.

Bake the potatoes in the oven for 20 -30 minutes. Shake the potatoes from time to time during cooking.

Serve immediately.

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Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

Life Is A Journey

Currently traveling in South America with a bicycle

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