Description
Crispy Roasted Potatoes are the ultimate oven-baked side dish: deeply golden, crackly edges with fluffy, steamy centers.
This easy method uses a quick parboil to rough up the potato surfaces, then high-heat roasting for restaurant-style crispiness every time.
Pinterest-friendly tip: Save these Crispy Roasted Potatoes for later—parboiled and roasted with olive oil, garlic, and herbs, they’re the perfect side for chicken, steak, burgers, or brunch.
Ingredients
Scale
- 2 1/2 lb (1.1 kg) Yukon Gold or Russet potatoes, peeled optional
- 2 tbsp kosher salt (for boiling water)
- 4 tbsp olive oil or avocado oil (or 3 tbsp duck fat/ghee)
- 1 1/2 tsp kosher salt (for seasoning)
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder (recommended)
- 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
- 2 tbsp chopped parsley (optional finish)
- 1/2 tsp lemon zest (optional finish)
- 2 tbsp grated parmesan (optional finish)
Instructions
- 1. Preheat oven to 425°F (220°C) and place a sheet pan in the oven to preheat
- 2. Cut potatoes into 1 1/2-inch chunks for even cooking
- 3. Place potatoes in a pot, cover with cold water, add 2 tablespoons salt and bring to a boil
- 4. Simmer 8–10 minutes until edges are tender but centers still have slight resistance
- 5. Drain thoroughly, return potatoes to the pot, and shake gently 10–15 seconds to rough up the surfaces
- 6. Drizzle with oil, add seasoning salt, pepper, paprika if using and garlic powder, then toss gently to coat
- 7. Carefully remove hot sheet pan and spread potatoes in a single layer with space between pieces so they roast not steam
- 8. Roast 20 minutes, flip potatoes, then roast 10–20 minutes more until deeply golden and crisp
- 9. Add fresh rosemary or thyme for the last 5 minutes if using fresh, to prevent burning
- 10. Remove from oven, finish with parsley, lemon zest and parmesan if using, then serve hot
Notes
- Parboiling is the key step for extra-crispy roasted potatoes with fluffy centers
- Roughing up the potatoes after draining creates craggy edges that brown beautifully
- Preheating the sheet pan helps prevent sticking and boosts crispiness
- Avoid overcrowding; use two pans if needed so the potatoes roast instead of steam
- Garlic powder is safer than fresh garlic early on because fresh garlic can burn
- For extra crisp, roast 5–10 minutes longer and let them sit 2 minutes before serving
- Leftovers re-crisp best in a hot oven or air fryer, not the microwave
- Yukon Gold gives creamy centers; Russet gives the fluffiest interior and dramatic crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Crispy Roasted Potatoes, oven roasted potatoes, crispy potatoes, roasted potato side dish, parboiled roasted potatoes