Here’s a foolproof recipe for Crispy Roast Potatoes 🥔✨ — golden on the outside, fluffy inside, and perfectly seasoned.
Crispy Roast Potatoes
Ingredients (serves 4–6):
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into even chunks
- 3–4 tbsp olive oil or vegetable oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp garlic powder or 2 cloves garlic, minced (optional)
- 1 tsp dried rosemary, thyme, or oregano (optional)
Instructions:
- Preheat oven:
425°F (220°C). Line a baking sheet with parchment or lightly grease. - Parboil potatoes:
Place potatoes in a pot of salted water. Boil 7–10 minutes until just tender (fork can pierce but still firm). Drain well. - Rough up edges:
Shake potatoes gently in the colander to roughen edges — this creates extra crispiness. - Season & coat:
Toss potatoes with oil, salt, pepper, garlic, and herbs until evenly coated. - Arrange for roasting:
Spread potatoes in a single layer on the baking sheet without overcrowding. - Roast:
Bake 35–45 minutes, turning occasionally, until golden brown and crispy. - Serve:
Serve immediately. Optional: sprinkle extra herbs or a pinch of flaky sea salt on top.
⭐ Tips for Extra Crispy Potatoes:
- Don’t overcrowd the pan — steam prevents crisping.
- Use starchy potatoes like Russets for fluffier interiors.
- For garlic flavor, add whole garlic cloves to roast with potatoes.
- Preheating the baking sheet can give an extra crunch.
🔄 Variations:
- Parmesan roast potatoes: Sprinkle ¼ cup grated Parmesan in the last 5 minutes of roasting.
- Spicy roast potatoes: Add ½ tsp smoked paprika or chili powder.
- Herb-infused: Roast with rosemary, thyme, or sage for aromatic flavor.
If you want, I can also give a one-step sheet-pan version that combines roast potatoes with onions and carrots for a complete side dish.
Do you want me to give that version?
