Introduction
Crispy Roast Potatoes are a timeless side dish that never fails to impress. Golden and crunchy on the outside, fluffy and tender on the inside, they’re the perfect partner to roasts, grilled meats, or even as a snack with dipping sauces. The secret to crispiness lies in parboiling, roughing up the edges, and roasting at the right temperature with just enough oil or fat. Once mastered, these potatoes will become your go-to side for any meal.
Ingredients
2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work best)
3 tbsp olive oil, duck fat, or beef drippings
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
½ tsp paprika (optional, for color and flavor)
2 sprigs fresh rosemary or thyme (optional, for aroma)
Instructions
Preheat oven to 425°F (220°C). Place a large baking sheet in the oven to heat.
Peel and cut potatoes into even chunks (about 2 inches).
Place in a pot of salted cold water. Bring to a boil and simmer for 8–10 minutes until just tender on the outside but firm inside.
Drain and let steam dry for 2–3 minutes. Shake the pot gently to rough up the edges of the potatoes.
Carefully remove hot baking sheet from oven, add oil or fat, and let it heat until shimmering.
Add potatoes to the hot oil (they should sizzle). Toss gently to coat.
Roast for 45–50 minutes, turning once or twice, until golden brown and crisp.
Sprinkle with extra salt, pepper, and herbs before serving.
Description
These roast potatoes are irresistibly crispy with a golden crust that shatters when you bite into them. The inside stays light, fluffy, and creamy, offering the perfect contrast. With just a few simple ingredients and techniques, this humble side dish transforms into something extraordinary.
Tips
Always preheat the baking sheet with oil for maximum crispiness.
Use starchy potatoes like Russets for extra crunch, or Yukon Golds for a creamier texture.
Don’t overcrowd the pan—give the potatoes space to crisp up.
Add garlic cloves or fresh herbs halfway through roasting for more flavor.
Letting potatoes steam dry after boiling is key for crisp edges.
Variations
Garlic-Parmesan: Toss with grated Parmesan and roasted garlic before serving.
Spicy kick: Add cayenne pepper or chili flakes.
Herb lovers: Mix in rosemary, thyme, or parsley after roasting.
Lemon zest: Add fresh zest before serving for brightness.
Loaded style: Top with sour cream, chives, and bacon bits.
Correction
A common mistake is skipping the parboil—this step ensures fluffy insides and rough edges that crisp beautifully. Another issue is adding potatoes to a cold baking sheet; they won’t crisp properly. Also, avoid using too much oil, which can make them greasy rather than crunchy.
Enjoy
Serve Crispy Roast Potatoes hot, fresh from the oven, alongside roasted meats, grilled fish, or even as a snack with your favorite dipping sauce. They’re golden, crunchy, and guaranteed to steal the show at any meal.