Absolutely! Oven-roasted potatoes are a timeless, versatile side dish that everyone should know how to make perfectly. The goal is a crispy, flavorful exterior and a fluffy, tender interior.
Here is a comprehensive guide to achieving the CRISPIEST oven-roasted potatoes, including a classic recipe and pro tips.
The Ultimate Crispy Oven-Roasted Potatoes
This method uses a few key techniques (boiling and roughing up the edges) for maximum crispiness.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 40-50 minutes
Ingredients
· Potatoes:
· 2 lbs (about 1 kg) starchy or all-purpose potatoes (Russet, Yukon Gold, or Maris Piper are ideal)
· Fat & Flavor:
· 3 tbsp high-heat oil (vegetable, canola, avocado oil, or duck/goose fat)
· 1 tsp garlic powder
· 1 tsp paprika (optional, for color and flavor)
· ½ tsp dried rosemary or thyme (optional)
· Salt and freshly ground black pepper to taste
· Fresh Garnish:
· 2 tbsp fresh parsley, chopped
· Flaky sea salt (like Maldon)
Instructions
Prep the Potatoes: Preheat your oven to 425°F (220°C). Peel the potatoes (optional, but recommended for maximum crispiness) and cut them into even, 1 to 2-inch chunks.
Par-Boil (The Secret Step!): Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 8-10 minutes. You want them to be just tender on the outside but still firm in the center (a fork should meet some resistance).
Drain and “Fluff”: Drain the potatoes thoroughly in a colander. Let them steam dry for a minute. Then, return them to the empty, hot pot (off the heat) or back to the colander. Give them a vigorous shake. You want to rough up the edges and create a fluffy, mashed-potato-like surface on the exterior. This is what will become incredibly crispy.
Season: Drizzle the oil over the potatoes. Sprinkle with garlic powder, paprika, dried herbs (if using), salt, and pepper. Gently toss to coat, ensuring every surface is covered. Be careful not to break them up too much.
Roast: Spread the potatoes in a single layer on a large, rimmed baking sheet, making sure they aren’t crowded. Use parchment paper for easy cleanup.
Bake to Perfection: Roast for 20 minutes. Flip the potatoes over. Roast for another 20-30 minutes, or until they are deep golden brown, crispy, and tender inside.
Serve: Transfer to a serving bowl, garnish with fresh parsley and a sprinkle of flaky sea salt. Serve immediately.
Simple & Classic Oven-Roasted Potatoes
A no-boil method that’s simpler but still delivers great results.
Instructions:
Preheat oven to 400°F (200°C).
Cut washed potatoes into 1-inch chunks.
In a large bowl, toss potato chunks with oil, salt, pepper, and your favorite seasonings (like Italian seasoning, rosemary, or just garlic powder).
Spread on a baking sheet in a single layer.
Roast for 45-55 minutes, flipping halfway through, until golden brown and tender.
Recipe Notes & Pro-Tips for Perfection
· Choose the Right Potato:
· Russet/Idaho: The highest starch content. They get the fluffiest inside and crispiest outside. Best for the par-boil method.
· Yukon Gold: A great all-rounder. They have a buttery flavor and creamy texture that roasts beautifully.
· Red Potatoes: Waxy and hold their shape well. They won’t get as crispy but are great for a softer roast.
· The Fat Matters: Oil is standard, but duck or goose fat will give you an unbelievably rich flavor and incredible crispiness (a classic for a reason!).
· Don’t Crowd the Pan: This is crucial! If the potatoes are too close together, they will steam instead of roast. Use two baking sheets if necessary.
· Get the Pan Hot: For an extra crispy start, place your empty baking sheet in the oven while it preheats. Carefully add the tossed potatoes to the hot pan.
· Seasoning Variations:
· Lemon-Herb: Toss with fresh rosemary and thyme, then finish with a squeeze of lemon juice and zest after roasting.
· Garlic Parmesan: In the last 5 minutes of roasting, sprinkle with minced fresh garlic and grated Parmesan cheese.
· Spicy: Toss with smoked paprika, chili powder, and a pinch of cayenne.
· Why Par-Boil? Par-boiling breaks down the starches on the surface, which, when shaken, creates a paste that crisps up perfectly in the oven. It also ensures the inside is fully cooked by the time the outside is browned.
No matter which method you choose, you’ll have a delicious and dependable side dish that goes with almost anything. Enjoy
Oven Roasted Potatoes
