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Crispy Irish Roasties


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These crispy potatoes have come up in conversation many times since Dayna started dating Andrew back in ...2013? Pretty much anytime we had potatoes for dinner she would brag about the fact that Marianne (Andrews mom) had a way of making roasted potatoes SO crispy and they were the best and how she makes it look so easy!

Since then we have become pretty close with the Murphy family, who moved here from Dublin, and I can honestly say we definitely look forward to these potatoes (or roasties as she calls them) at every family gathering. We usually do Thanksgiving and Christmas together, and birthdays too! it's so nice having them as close family friends. 

What I've come to learn, is that this cooking technique is really popular in the UK, and the potatoes are commonly roasted in duck fat (um, yum).  I don't have access to duck fat right now, so I'm sticking to clarified butter and avocado oil and it works just great. I will also add that they are best right out of the oven, with a little mayo on the side for dipping! 

A couple things:

Potato type - it's important to use russet or yukon gold potatoes because of their soft, floury texture. 

Size - Make sure to cut your potatoes in quarters, or in large chunks with flat edges so they lay flat and get super crispy! 

Parboiling is important! Don't skip that step. the results wont be quite the same if they're cooked from raw.

Roughing up the outer surface in the colander is a vital step! Because the roughed up potato has more cracks and texture, it soaks up the fat, making them more flavourful, with tons of crispy bits. 

Roasting Pan - I find these work best when roasted in metal non-stick roasting pans. Glass baking dishes work as well, I just find I have to turn up the heat to 400 to get the same effect. In my experience, Porcelain/ceramic baking dishes do not work very well. 

That's it! While these taters may take a little more time to prepare, they are certainly worth the wait and I hope the become a new favourite! 



Crispy Irish Roasties


  • 1 1/2 pounds russet or yukon gold potatoes (I do 5-6 medium size usually)
  • 2 tablespoons ghee or clarified butter
  • 2 tablespoons avocado oil or extra virgin olive oil
  • salt, to taste 
  • fresh chopped parsley, for serving (optional)


    1. Peel the potatoes, and cut into large chunks (more flat edges, the better)
    2. Place the potatoes in large pot and cover with water. Add a generous pinch of salt, and bring to a boil over high heat. Reduce the heat to medium, and cook until potatoes are easier pierced with a fork, but still firm, about 10-15 minutes.
    3. Drain the potatoes into a colander, and leave the potatoes to steam dry in the colander for about 10-15 minutes. Once they are steam dried, toss the potatoes in the colander for 30 seconds-1 minute to roughen up the outer surface. This will create a wonderful texture and crunch on the outside.
    4. Preheat the oven to 375℉ (See Note). Add the ghee and oil to a large roasting pan (use a large enough pan so the potatoes are not overcrowded), and set in the preheated oven for 3-4 minutes, just until the mixture is melted and bubbling, and the pan is hot. Carefully place the potatoes into the hot ghee/oil mixture, and arrange in a single layer. Season with salt, and roast for 30 minutes without disturbing. 
    5. After 30 minutes, remove the pan from the oven, flip the potatoes (If they are not quite as golden as you'd like them to be yet, feel free to cook them a bit longer, every oven is different so cooking time may vary). The potatoes on the outside edges of the pan may look a little more golden, if this is the case, rotate them into the centre of the pan, and put the less golden ones on the outside to crisp up. Roast for an additional 30 minutes on the opposite side, or until they are crisp and golden to your liking.
    6. After 1 hour of roasting, the fat should be completely absorbed and potatoes super crispy. Toss with additional salt to taste (if necessary), sprinkle with parsley, and serve hot, preferably with a dollop of mayo. 

Note: For a shorter cooking time (or if you live in a higher altitude region), you can roast them at 400℉. I'd just recommend keeping a close eye on them so they don't burn. 


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