The British Trick That’ll Make Your Roasted Potatoes Irresistibly Crispy

If you’ve ever pulled “crispy” potatoes from the oven only to find them soft and sad inside, the Brits have a fix for you—and it’s genius. Sure, they’re known for fish and chips and shepherd’s pie, but across the pond, the real star of Sunday roast is the perfectly roasted potato.

The secret? Parboiling.

Before roasting, the British give their spuds a quick bath in salty boiling water. That short simmer softens the outside just enough to rough it up, which means when they hit the oven, the edges crisp into golden, crunchy perfection while the centers stay fluffy and soft. It’s the best of both worlds—crispy on the outside, cloud-like inside.

Here’s the quick how-to:

1. Cut your potatoes into chunks.

2. Boil in heavily salted water for 5–10 minutes, until just tender.

3. Drain and give them a good shake to rough up the edges.

4. Toss in oil (or duck fat if you’re fancy).

5. Roast at 425°F for 30–40 minutes until gloriously golden.

Want to level up? Add a pinch of baking soda to the water for an even crunchier crust.