If there’s one thing I’ll never stop chasing in the kitchen, it’s the ultimate crispy roast potato. You know the kind—the ones with golden, shatteringly crisp edges that practically beg to be eaten straight from the baking tray (no shame, we’ve all done it). These potatoes are my secret weapon when I want to wow at family dinners or simply treat myself to something special on a lazy weekend.
I first fell in love with roast potatoes during a trip to England, where they’re practically an art form. Sunday roasts aren’t complete without a pile of these crispy wonders on the side. The British have a way of making potatoes feel celebratory, and I came back determined to crack the code. After a lot of trial and error (and by error, I mean limp, soggy potatoes), I landed on a foolproof method that gets it right every single time. These roast potatoes are crispy on the outside, fluffy on the inside, and totally irresistible.
What Makes These Potatoes So Good?
The magic comes down to a few simple but essential tricks:
- The Right Potato Matters: Starchy potatoes like Russets or Yukon Golds are your best friend here. They crisp up beautifully, while the insides stay soft and creamy. If you use waxy potatoes (like red or fingerling), they won’t crisp up as well.
- Parboiling Is Non-Negotiable: This step is key. Boiling the potatoes before roasting softens them just enough to rough up their edges, which is what creates those crispy bits we all love. Skip this step, and you’re missing out!
- Hot Oil = Crispy Potatoes: Preheating the oil in your baking pan before adding the potatoes ensures they start crisping up the second they hit the tray.
Alright, let’s dive into the recipe!
Crispy Roast Potatoes Recipe
Ingredients
- 2 pounds starchy potatoes (Russet or Yukon Gold work best)
- 2–3 tablespoons neutral oil (like vegetable or canola, but olive oil works too)
- 1 teaspoon salt (plus more for sprinkling after roasting)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, but it adds great flavor)
- Fresh herbs for serving: Try rosemary, thyme, or parsley (totally optional, but they make the potatoes look fancy).
Directions
- Preheat Your Oven
Start by preheating your oven to 425°F (220°C). While the oven is heating up, place your baking tray inside so it gets nice and hot. This is the trick to that crispy exterior—don’t skip it! - Peel and Chop the Potatoes
Peel your potatoes (or leave the skin on if you like a more rustic vibe) and cut them into even chunks. I like mine about 1 1/2 inches, but go smaller if you like more crisp-to-fluff ratio. Just make sure they’re roughly the same size so they cook evenly. - Parboil the Potatoes
Bring a large pot of salted water to a boil. Add the potato chunks and boil for about 10 minutes, or until the edges are just starting to soften. You don’t want them fully cooked—they should still hold their shape. - Drain and Rough Them Up
Drain the potatoes in a colander and let them sit for a minute to steam-dry (wet potatoes = no crispiness). Then, shake the colander gently to rough up the edges. This step is crucial—those rough, fluffy edges will turn golden and crispy in the oven. - Season and Toss
Transfer the potatoes to a large mixing bowl. Drizzle with 2–3 tablespoons of oil, sprinkle with salt, pepper, and garlic powder (if using), and toss until they’re well coated. (source: Ineskohl.info) - Roast in Hot Oil
Carefully remove your hot baking tray from the oven (use oven mitts—trust me, it’s hot!). Add the potatoes in a single layer, making sure there’s space between them—crowding the pan will make them steam instead of roast. You should hear a satisfying sizzle as the potatoes hit the tray. - Roast Until Golden
Roast the potatoes in the oven for about 40–50 minutes, flipping them halfway through. Don’t rush this step—the longer they roast, the crispier they’ll get. You’ll know they’re done when they’re deeply golden and irresistibly crispy. - Finish and Serve
Once out of the oven, sprinkle the potatoes with a little extra salt (and maybe some fresh herbs if you’re feeling fancy). Serve them hot, straight from the tray—I mean, who can wait for plates when crispy potatoes are involved?
Tips for Success
- Don’t Skip the Hot Tray: It might seem like an extra step, but preheating the oil and tray is the secret to that crispy, golden crust.
- Make It Your Own: Love spice? Add a pinch of smoked paprika or chili powder to the seasoning. Want extra herbs? Toss the potatoes with chopped rosemary before roasting.
- Reheat Like a Pro: Leftovers (if there are any!) reheat surprisingly well. Just pop them back in a hot oven for 10–15 minutes to bring back their crispiness.
These crispy roast potatoes are more than just a side dish—they’re a highlight of the meal. I can’t tell you how many times I’ve had to shoo people away from the tray before dinner’s even ready. They’re that good. Whether you’re making them for a holiday feast, a Sunday dinner, or just because, I promise these potatoes will steal the show.
Happy roasting, and don’t forget to sneak a few straight from the tray—chef’s treat!
