Description
These Crispy Roast Potatoes are perfectly golden and crunchy on the outside, with a fluffy interior. Seasoned to perfection, they’re the ultimate side dish for any meal. Simple yet irresistible, these potatoes will be a hit every time!
Ingredients
Units
Scale
- 2 lbs (1 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/4 cup olive oil (or duck fat for extra flavor)
- 1 tsp salt
- 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). Place a large baking sheet in the oven to preheat.
- 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.
Rough Up the Potatoes:
- Drain the potatoes and return them to the pot. Shake the pot vigorously to rough up the surfaces of the potatoes. This helps create a crispy texture during roasting.
Season the Potatoes:
- In a large bowl, mix the olive oil, garlic powder, smoked paprika (if using), rosemary, thyme, salt, and pepper. Add the potatoes and toss until evenly coated.
Roast the Potatoes:
- Carefully remove the hot baking sheet from the oven and spread the potatoes out in a single layer. Ensure they’re not overcrowded to allow even crisping.
- Roast for 45–50 minutes, flipping halfway through, until the potatoes are golden and crispy.
Serve:
- Transfer the potatoes to a serving dish, garnish with extra herbs if desired, and serve hot.
Notes
- For extra crunch: After parboiling, let the potatoes dry completely before tossing them in oil and seasonings.
- Duck fat or beef tallow: These fats provide an extra depth of flavor for a luxurious twist.
- Variations: Add Parmesan cheese or chili flakes for added flavor.