If you’re craving the kind of potatoes that send your taste buds into overdrive and leave everyone asking for seconds, you’re going to fall in love with these Crispy Roast Potatoes. Perfectly golden on the outside, fluffy on the inside, and bursting with savory flavor, this classic side dish turns even the simplest meal into an event. Each bite offers that elusive crunch followed by soft, pillowy potato, making this the kind of recipe that quickly becomes a family tradition.
Ingredients You’ll Need
The beauty of Crispy Roast Potatoes comes from a handful of humble ingredients. Every component plays a role—whether it’s delivering rich color, irresistible crunch, or that craveable herby aroma wafting from the oven. Let’s break down what you’ll need and why you shouldn’t skip a thing!
- Yukon Gold or Russet potatoes (2 pounds): The secret to the perfect texture, as Yukon Golds bring a buttery richness, while Russets get extra-crisp edges. Cut them into 1½-inch chunks for the ideal bite.
- Olive oil (1/4 cup): Helps every potato piece become deeply golden, adding a touch of fruitiness and encouraging maximum crunch.
- Salt (1 teaspoon): Essential for seasoning the potatoes from the inside out, making every morsel pop.
- Black pepper (1/2 teaspoon): Brings a subtle warmth and depth to balance out all that roasted flavor.
- Garlic powder (1/2 teaspoon): Adds savory undertones that meld right into the crispy crust for addictive flavor.
- Paprika (1/2 teaspoon): Gives a gentle, smoky color and a hint of sweetness that elevates the simple potato.
- Fresh rosemary or thyme (1 tablespoon, optional): Chopped herbs infuse the potatoes with earthy, aromatic notes that take this dish over the top.
- Chopped parsley (for garnish, optional): A sprinkle of fresh green at the end brings color and a burst of freshness.
How to Make Crispy Roast Potatoes
Step 1: Parboil the Potatoes
Start by peeling and chopping your potatoes into big, hearty chunks—about 1½ inches each is just right. Place them in a large pot of generously salted water, then bring to a boil and let them simmer for 8 to 10 minutes. You want them fork-tender but not falling apart; this step ensures the insides turn out pillowy and soft. Don’t rush the simmering, since this stage sets the foundation for the ultimate Crispy Roast Potatoes.
Step 2: Drain and Steam Dry
Once your potatoes are perfectly tender, drain them into a colander and let them sit for a few minutes. The steam will escape, drying out the surface and getting rid of moisture that could interfere with crisping. For next-level crunch, gently shake the colander to rough up the edges—these textured bits transform into crispy nooks and crannies after roasting.
Step 3: Season and Coat
In a large bowl, combine the potatoes with olive oil, salt, pepper, garlic powder, and paprika. If you’re feeling herby, now’s the time to toss in that fresh rosemary or thyme. Use a gentle touch when tossing, making sure every piece gets a thorough coating. This is where all those bold, warm flavors start to infuse each chunk, promising irresistible Crispy Roast Potatoes from edge to edge.
Step 4: Arrange on a Hot Baking Sheet
Spread the potatoes out on a baking sheet—but don’t crowd them! Giving each chunk plenty of space means they’ll roast, not steam. Want to go ultimate pro? Preheat your baking sheet in the oven before adding the potatoes for immediate sizzle. Arrange them in a single layer and get ready for the magic to happen.
Step 5: Roast Until Golden and Crispy
Pop the sheet into a hot 425°F (220°C) oven and let the potatoes roast for 40 to 45 minutes. Flip the potatoes halfway through so every side gets an equal shot at crispiness. By the end, you’ll be greeted with a tray of toasty, golden, shatteringly crisp potatoes—the kind everyone fights over at the table.
Step 6: Garnish and Serve
Once you pull your Crispy Roast Potatoes out of the oven, finish with a scattering of chopped parsley. Its color and fresh flavor are the perfect punctuation to all that robust, roasty goodness. Now, all that’s left to do is serve while they’re piping hot!
How to Serve Crispy Roast Potatoes
Garnishes
Amp up your presentation (and flavor) by showering your Crispy Roast Potatoes with a handful of chopped fresh parsley or even extra rosemary. For a little zing, sprinkle with flaky sea salt or a squeeze of lemon juice right before serving. A dusting of parmesan can also add a salty, nutty layer if you’re feeling decadent.
Side Dishes
Classic roast meats—like juicy chicken or a savory beef roast—are natural partners for Crispy Roast Potatoes, but don’t overlook how outrageously good they are with fried eggs for breakfast or alongside a vibrant green salad for lunch. These potatoes play nicely with almost any main, from vegan entrees to hearty stews.
Creative Ways to Present
Turn your Crispy Roast Potatoes into finger food by threading them onto skewers with cherry tomatoes and mozzarella cubes. Or serve them with an array of dips (think: garlicky aioli, spicy ketchup, or creamy herbed yogurt) for a snack everyone will remember. Sometimes, just piling them high on a platter with plenty of fresh herbs is all the wow-factor you need!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crispy Roast Potatoes (a rare but happy circumstance!), store them in an airtight container in the refrigerator. They’ll stay delicious for up to three days, and can be easily revived so they never feel like an afterthought.
Freezing
To freeze, arrange the cooled potatoes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep their flavor and texture for up to two months—perfect for quick sides on busy nights or impromptu brunches.
Reheating
The best way to recapture that signature crunch is to reheat Crispy Roast Potatoes in a hot oven (about 400°F/200°C) for 10 to 15 minutes. Skip the microwave, since it tends to soften potatoes. A few minutes in a skillet with a drop of oil works wonders, too, if you’re only reheating a small batch.
FAQs
What makes these potatoes so crispy?
It’s all about the double-cooking method: parboiling first, then roasting in a hot oven. Shaking the potatoes after draining creates those rough edges that become extra crunchy, and using a preheated baking sheet helps start crisping the moment they hit the pan.
Can I use another type Side Dish
Absolutely! Yukon Gold and Russet are favorites for their creamy interiors and crispy exteriors, but you can experiment with red potatoes or even fingerlings. Just keep an eye on texture—waxy potatoes won’t get quite as crispy but are still delicious.
Should I peel the potatoes?
Peeling creates a more uniform, classic roast potato, but leaving the skins on adds extra texture and nutrients. It’s up to you and your crew’s preference—both ways yield crowd-pleasing results!
Can I make these potatoes vegan or gluten-free?
They already are! This recipe for Crispy Roast Potatoes naturally fits a vegan and gluten-free lifestyle, making them a wonderful option for gatherings where everyone can dig in without worry.
How do I prevent the potatoes from sticking to the baking sheet?
Good olive oil coverage is key, and using parchment paper or a nonstick sheet helps too. But if you preheat your baking sheet and ensure the potatoes have space, sticking should never be an issue—you’ll get those beautiful, caramelized edges instead.
Final Thoughts
Next time you want to wake up everyone’s appetite, bring a tray of Crispy Roast Potatoes to the table. They’re simple, satisfying, and practically guaranteed to be devoured—in fact, don’t be surprised if you hear requests for this recipe every week. Get ready to make these potatoes the new star side in your kitchen!
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Crispy Roast Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These crispy roast potatoes are a perfect side dish for any meal. With a golden brown, crunchy exterior and a fluffy interior, they are seasoned with aromatic herbs and spices for a flavorful bite.
Ingredients
Potatoes:
- 2 pounds Yukon Gold or Russet potatoes (peeled and cut into 1½-inch chunks)
Seasonings:
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon chopped fresh rosemary or thyme (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Parboil the potatoes: Boil the potato chunks in salted water until fork-tender, then drain and steam dry.
- Season the potatoes: Toss the potatoes with olive oil, salt, pepper, garlic powder, paprika, and herbs.
- Roast the potatoes: Spread on a baking sheet and roast for 40–45 minutes, flipping halfway through, until crispy.
- Garnish and serve: Garnish with parsley and serve hot.
Notes
- For extra crispiness, preheat the baking sheet.
- Pair with roasted meats, eggs, or as a hearty side dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
