These Crispiest Roast Potatoes Ever are the epitome of potato perfection. Golden and crunchy on the outside while fluffy on the inside, these roast potatoes are the ultimate side dish for any occasion. With a few simple techniques, you can achieve irresistibly crispy potatoes every time.
Why You’ll Love This Recipe
- Extra crispy texture: Perfectly crunchy edges make these potatoes stand out.
- Fluffy interior: Soft and tender inside for the perfect balance.
- Simple ingredients: You probably already have everything you need in your kitchen.
- Versatile: Pairs beautifully with almost any main course, from roasts to fish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon Gold or Russet work best), peeled and cut into chunks
- Baking soda (optional, for fluffier potatoes)
- Olive oil or duck fat (for extra crispiness)
- Salt
- Fresh herbs (like rosemary, thyme, or parsley), optional for garnish
- Garlic cloves, smashed (optional, for extra flavor)
Directions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a baking sheet in the oven to heat up.
- Parboil the Potatoes: In a large pot of salted boiling water, add a pinch of baking soda (optional) and boil the potatoes until just tender, about 10 minutes.
- Rough Up the Potatoes: Drain the potatoes well. Shake them in the colander to rough up the edges—this helps create a crispy crust.
- Season and Oil: In a large bowl, toss the potatoes with olive oil or duck fat, salt, and any desired seasonings. Ensure they are evenly coated.
- Roast: Spread the potatoes in a single layer on the hot baking sheet. Roast for 20 minutes, flip, and roast for another 20-25 minutes until golden and crispy.
- Optional Add-ins: In the last 10 minutes, add smashed garlic cloves or fresh herbs for added flavor.
- Serve: Garnish with fresh parsley or rosemary, and serve hot.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 1 hour 5 minutes
Variations
- Spicy roast potatoes: Toss with red pepper flakes or smoked paprika for a kick of heat.
- Cheesy potatoes: Sprinkle Parmesan or cheddar cheese in the last 5 minutes of roasting.
- Herbaceous potatoes: Mix in fresh thyme, rosemary, or dill before roasting.
- Garlic lovers: Roast with whole garlic cloves for a caramelized, savory touch.
- Lemon zest: Add zest of a lemon for a bright and zesty flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 375°F (190°C) to restore crispiness, or use an air fryer for best results. Avoid microwaving, as it will make the potatoes soggy.
- Freezing: Freeze roasted potatoes in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a hot oven.
FAQs
1. Why does baking soda help with crispiness?
Baking soda raises the pH of the water, breaking down the surface starch on the potatoes, which enhances crispiness.
2. Can I use unpeeled potatoes?
Yes, leaving the skin on adds extra texture and flavor. Just be sure to scrub them clean.
3. What’s the best oil for roasting potatoes?
Olive oil is a classic choice, but duck fat or beef tallow gives a richer flavor.
4. How do I avoid soggy potatoes?
Ensure the potatoes are dry before roasting and use a preheated baking sheet.
5. Can I roast sweet potatoes using this method?
Yes, but reduce the roasting time slightly as sweet potatoes cook faster.
6. Why should I preheat the baking sheet?
A hot baking sheet ensures the potatoes start crisping immediately, preventing them from sticking.
7. What’s the ideal potato size?
Cut the potatoes into even chunks about 2-3 inches to ensure uniform cooking.
8. Can I make these ahead of time?
You can parboil and rough up the potatoes in advance. Store them in the fridge, then roast them just before serving.
9. Can I add vegetables to roast with the potatoes?
Yes, carrots, parsnips, or Brussels sprouts can be roasted alongside potatoes. Adjust roasting time as needed.
10. Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding and ensure even crisping.
Conclusion
The Crispiest Roast Potatoes Ever are the perfect side dish for any occasion. With their golden, crunchy exterior and fluffy interior, they’ll steal the show at dinner. Follow these simple tips and techniques to make irresistibly crispy potatoes every single time!
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Crispiest Roast Potatoes Ever
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, British
Description
These Crispy Roast Potatoes are perfectly golden, crunchy on the outside, and fluffy on the inside. With a simple parboil, a shake of seasoning, and oven magic, you’ll achieve the most addictive roasted potatoes ever. Perfect as a side dish for any meal, especially holidays or Sunday dinners.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/4 cup olive oil (or duck fat for extra flavor)
- 1 tsp salt (plus more for seasoning)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
Instructions
- Prepare the potatoes:
- Preheat your oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Add the potato chunks and parboil for 8–10 minutes until the edges are just starting to soften. Drain well.
- Rough up the edges:
- Return the drained potatoes to the pot. Shake the pot vigorously to rough up the surfaces. This helps create a crispy texture when roasting.
- Season and coat:
- In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, rosemary, thyme, salt, and pepper. Add the potatoes and toss until evenly coated.
- Roast the potatoes:
- Spread the potatoes out in a single layer on a large baking sheet, ensuring they don’t overlap for maximum crispiness.
- Roast in the preheated oven for 45–50 minutes, flipping halfway through, until they are golden brown and crispy on all sides.
- Serve:
- Sprinkle with a pinch of salt if needed and garnish with extra rosemary or thyme. Serve immediately while hot and crisp.
Notes
- Parboiling tip: This step is crucial for fluffy interiors and crispy exteriors. Don’t skip it!
- Oil choice: Olive oil works well, but for extra flavor, use duck fat or beef tallow.
- Make ahead: Parboil the potatoes earlier in the day and roast just before serving.