ADVERTISEMENT
Step 1: Prepare the Potatoes
Peel or Leave the Skin On: First, decide whether you want to peel your potatoes or leave the skins on. Yukon Gold and Russet potatoes have thin, crispy skins that roast beautifully, so I recommend leaving the skins on for extra texture. If you prefer, you can peel them.
Cut into Uniform Pieces: Cut the potatoes into even chunks—about 1.5 to 2 inches in size. This ensures they cook evenly, with each piece having the same crispy-to-fluffy ratio.
Parboil the Potatoes: Place the cut potatoes into a large pot of cold water and bring it to a boil. Once boiling, lower the heat and simmer for 8-10 minutes, just until the potatoes are starting to soften but still hold their shape. The key here is parboiling—this step helps break down the edges of the potatoes, which results in a fluffier interior and extra crispiness during roasting.
Drain and Rough Up the Potatoes: Drain the potatoes in a colander and let them sit for a few minutes to steam off any excess moisture. Next, gently shake the colander to rough up the edges of the potatoes. This creates little craggy bits on the surface, which will crisp up beautifully in the oven.
Step 2: Roast the Potatoes
Preheat Your Oven: Preheat the oven to 425°F (220°C). A high temperature is crucial for achieving that crispy exterior while keeping the insides tender and fluffy.
Season the Potatoes: In a large bowl, toss the parboiled and roughened potatoes with olive oil (or melted duck fat, if you’re feeling fancy), butter, smashed garlic, fresh rosemary, smoked paprika, onion powder, salt, and pepper. The oil helps crisp the potatoes, while the butter adds flavor and richness.
Spread Evenly on a Baking Sheet: Transfer the seasoned potatoes onto a baking sheet. Arrange them in a single layer, ensuring that each potato piece is spaced apart. Overcrowding will lead to steaming, not crisping, so give them room to breathe.
Roast to Perfection: Roast the potatoes in the preheated oven for 35-45 minutes, turning them halfway through. The potatoes should become golden brown and crispy on all sides. If you’re using butter, be careful not to let the garlic burn during roasting—if you prefer, you can remove the garlic after the first 20 minutes and let the rosemary continue to infuse the potatoes.
Finishing Touches: Once the potatoes are crispy and golden, remove them from the oven and sprinkle with a little extra salt and fresh ground black pepper. You can also add fresh herbs like parsley or thyme for a burst of color and flavor.
Step 3: Serve & Enjoy
Serve these crispy, golden roast potatoes immediately while they’re still hot and crispy. They’re perfect as a side dish to just about anything—roast chicken, steak, fish, or even as part of a cozy Sunday roast.
Tips for Perfectly Crispy Roast Potatoes Every Time
Choose the Right Potato: For crispy roast potatoes, you want starchy or all-purpose potatoes. Russets (also known as Idaho potatoes) are ideal for their fluffiness and crispiness, but Yukon Golds also work well for a creamier texture with a golden, crispy finish.
Parboil is Key: Don’t skip the parboiling step! This is essential for achieving the soft interior that contrasts perfectly with the crispy crust. Parboiling breaks down the potato’s starches, which helps create those fluffy interiors.
Roughen the Potatoes: After parboiling, gently shake the potatoes in the colander to rough up the edges. The more rough edges you have, the crispier your potatoes will get.
High Heat is Essential: Roasting at 425°F (220°C) or even 450°F (230°C) ensures the potatoes cook quickly and get nice and crispy. Be patient and let the oven work its magic. Low and slow won’t get you the crispy results you’re looking for.
Space Out the Potatoes: Don’t overcrowd the potatoes on the baking sheet. If the potatoes are too close together, they’ll steam instead of crisping up. Use two baking sheets if necessary to give each piece room to cook properly.
Use Duck Fat or Goose Fat for Extra Flavor: While olive oil works great, if you really want to take these potatoes to the next level, try using duck fat or goose fat. These fats add a rich, savory flavor and make the potatoes extra crispy.
Finish with Salt: After roasting, always season with a sprinkle of salt to taste. Salt is a game-changer when it comes to bringing out the natural sweetness of the potatoes and enhancing the crispy texture.
Variations and Add-ins
Cheesy Roast Potatoes: Add freshly grated Parmesan cheese in the last 10 minutes of roasting for a cheesy, golden crust.
Garlic and Herb Roast Potatoes: Infuse the oil with crushed garlic and a handful of fresh herbs like rosemary, thyme, or sage for even more depth of flavor.
Spicy Roast Potatoes: Sprinkle some cayenne pepper or paprika over the potatoes before roasting to give them a bit of heat.
Lemon and Dill Roast Potatoes: After roasting, toss the potatoes with freshly squeezed lemon juice and chopped fresh dill for a refreshing, bright finish.
Why These are the Best Crispy Roast Potatoes Ever
These roast potatoes are the perfect combination of crispy, golden edges and fluffy, soft insides. The key to getting them just right is the careful balance of technique and timing—from the parboiling to the high heat roasting. Plus, the optional additions of butter, garlic, and fresh herbs elevate the flavor to make each bite irresistible.
The texture is everything: crispy on the outside, soft and pillowy on the inside. With a few simple ingredients and a bit of patience, you can create the ultimate roast potatoes that will steal the show at any meal.
Final Thoughts
No matter the occasion, crispy roast potatoes will always be a crowd favorite. They’re a versatile, delicious side that can be dressed up with herbs, garlic, and spices, or kept simple with just a bit of salt and pepper. Perfect for a family dinner, special occasion, or a comforting side to any main dish, these potatoes will become a go-to recipe in your kitchen.
Follow these steps, add your own creative twists, and enjoy the best crispy roast potatoes you’ve ever tasted—golden, crunchy, and utterly irresistible.
ADVERTISEMENT
