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
Units
Scale
- 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.