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Triple-Cooked Roast Potatoes

Ultimate Triple-Cooked Roast Potatoes for Perfectly Crispy Bites

Experience the magic of Triple-Cooked Roast Potatoes for a crispy, fluffy side that will delight your taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs starchy potatoes (e.g., Russets or Maris Piper)
  • 2 tsp kosher salt
  • 1 cup vegetable oil (sunflower or canola)
  • 2 sprigs fresh rosemary or thyme
  • 2 tbsp butter (optional)

Equipment

  • Pot for boiling
  • Deep fryer or large pot
  • Colander
  • Paper Towels

Method
 

  1. Peel and cut the potatoes into even chunks.
  2. Parboil in salted water for about 10 minutes until tender but not falling apart.
  3. Drain and let them steam dry for 5 minutes.
  4. Heat oil to 330°F (165°C) and fry potato chunks in batches until pale golden (about 5 minutes).
  5. Allow cooling on paper towels.
  6. Increase oil temperature to 400°F (200°C) and fry again until deep golden brown (3-5 minutes).
  7. Serve with melted butter infused with herbs.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 38gProtein: 5gFat: 15g

Notes

Customize your potatoes with herbs such as sage or oregano and add garlic or smoked paprika for an extra flavor kick.

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