The Best Crispy Roast Potatoes Ever, with all the steps, tips, and tricks to ensure you get the crispiest, fluffiest, most delicious roast potatoes. This recipe will work perfectly whether you’re making a simple side dish for dinner or preparing for a holiday feast. Enjoy!
The Best Crispy Roast Potatoes Ever
Ingredients:
For the Potatoes:
2 pounds of potatoes (Yukon Gold or Russet potatoes work best)
4 tablespoons vegetable oil (or olive oil, for flavor)
1 tablespoon unsalted butter (optional, for added richness)
3 garlic cloves, smashed (optional, for aromatic flavor)
2 sprigs fresh rosemary (or thyme, or both)
1 tablespoon dried thyme (if you don’t use fresh rosemary)
Salt (to taste)
Freshly ground black pepper (to taste)
1/2 teaspoon garlic powder (optional, for extra flavor)
1/2 teaspoon onion powder (optional, for extra flavor)
Fresh parsley (for garnish, optional)
For the Parboiling:
Water (enough to cover the potatoes)
1 tablespoon salt (for boiling the potatoes)
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). A hot oven is crucial for crispy roast potatoes, so give it plenty of time to get hot before you put them in.
2. Choose and Prepare the Potatoes:
Select 2 pounds of potatoes—either Yukon Gold or Russet potatoes work best for achieving that crispy exterior and fluffy interior.
Yukon Gold potatoes are naturally buttery and creamy, while Russet potatoes are starchy, which makes for a fluffier interior.
Peel or leave the skins on: This is totally up to you! Leaving the skins on helps maintain the shape and adds extra crispiness. If you prefer, peel them, but either way, your potatoes will turn out delicious.
Cut the potatoes into evenly-sized 1 to 1.5-inch chunks. The size of your potato pieces is crucial for even cooking. If the pieces are too large, they won’t cook through properly; if too small, they may burn.
3. Parboiling the Potatoes:
Place the potato chunks into a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Salt helps season the potatoes while they cook and ensures they absorb flavor.
Bring the pot to a boil over high heat. Once boiling, lower the heat to medium-high and let the potatoes simmer for 7-10 minutes.
The goal here is to partially cook the potatoes so that the inside becomes soft but the exterior is not fully cooked. Test the potatoes by piercing them with a fork; they should be just starting to soften but not falling apart.
Drain the potatoes and return them to the pot. This will help to steam off any excess moisture from the potatoes, which is key for getting that crispy texture.
4. Roughing Up the Potatoes:
Once the potatoes are drained, rough them up a little in the pot. Use a spoon or fork and gently shake the potatoes. The edges should become a little scruffy and “craggy.” These rough edges will crisp up beautifully during roasting, giving you that golden crunch.
Let the potatoes rest for 5 minutes. The drier the potatoes are, the better the crisp.
5. Preparing the Roasting Tray:
While the potatoes are resting, prepare your roasting tray. The key here is to use a large, shallow pan (a rimmed baking sheet or roasting pan is perfect). Make sure there is enough space for the potatoes to be spread out in a single layer so that they cook evenly and crisp up on all sides.
Pour 4 tablespoons of vegetable oil into the pan. You can use olive oil for extra flavor, but vegetable oil works well to get crispy potatoes without burning. If you’re adding butter, melt 1 tablespoon and mix it with the oil to give the potatoes a richer flavor.
Put the pan in the oven for about 5-10 minutes while the oven is preheating to allow the oil to get hot and shimmering. This helps start the crisping process as soon as the potatoes hit the oil.
6. Roasting the Potatoes:
Once the oil is hot, carefully add the roughened potatoes to the pan. Spread them out evenly, ensuring they are not overcrowded—this is critical for crispy potatoes.
Toss the potatoes in the oil using a spoon or spatula so that they’re fully coated in the oil.
Add garlic cloves, rosemary sprigs, and freshly ground black pepper to the pan. These aromatics will infuse flavor into the potatoes as they roast.
Roast the potatoes in the oven at 425°F (220°C) for 35-45 minutes. Every 15 minutes, use a spatula to flip and toss the potatoes so they get golden brown and crispy on all sides.
The exact cooking time will vary depending on the size of the potato pieces and your oven, but aim for a golden, crispy exterior and a fluffy interior.
7. Seasoning and Garnishing:
When the potatoes are done and crispy, take them out of the oven. Discard the rosemary stems and smashed garlic cloves.
Season immediately with extra salt, and garlic powder and onion powder (if using), for added flavor. Taste and adjust the seasoning if needed.
For a fresh burst of flavor, garnish with fresh parsley and serve immediately.
Additional Tips for Perfect Crispy Roast Potatoes:
High Heat: Cooking at high heat is key for a crispy exterior. If you reduce the temperature, you may end up with potatoes that are more soft than crispy.
Oil Temperature: Make sure the oil is hot before adding the potatoes. This helps to immediately seal the exterior of the potato and start the crisping process.
Space: Make sure the potatoes are spread out in a single layer. Crowding the pan will cause the potatoes to steam instead of roast, preventing that crisp, golden exterior.
No Overcrowding: If you have a lot of potatoes to roast, you might want to do it in batches. Overcrowding the pan will trap steam, making it difficult for the potatoes to crisp up properly.
Starchy Potatoes: Russet potatoes are naturally starchy, which is perfect for creating the best texture. If you use waxy potatoes like red potatoes, the result will be a creamier texture, but they might not get as crispy.
Double Roasting: For extra-crispy potatoes, you can try roasting them for 20 minutes, then flipping them and roasting again for another 15 minutes. This will give them an even crunchier exterior.
Serving Suggestions:
These crispy roast potatoes pair perfectly with:
Roast chicken or turkey: A classic pairing for a Sunday roast.
Gravy: Pour on some rich brown gravy for an extra level of comfort.
Roasted vegetables: Combine with roasted carrots, parsnips, or Brussels sprouts for a complete meal.
Dips: Serve alongside a creamy garlic aioli, sour cream, or ketchup for dipping.
Fresh herbs: For a fresh touch, sprinkle with more fresh parsley or rosemary before serving.
Conclusion:
This recipe for The Best Crispy Roast Potatoes Ever ensures that you’ll get perfect results every time: a golden, crispy exterior and a soft, fluffy interior. Parboiling the potatoes, roughing them up, and roasting them at high heat are the secrets to achieving the crispy potatoes of your dreams. Serve them as a side dish or enjoy them on their own with your favorite dipping sauces and garnishes. Whether for a weeknight dinner or a festive occasion, these crispy roast potatoes are sure to be a hit!