This recipe makes perfect Crispy Roasted Potatoes with a crisp exterior and a delectable soft, fluffy center.
This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli.
Roasted potatoes are a classic side dish that everyone loves. They’re crispy on the outside, soft and fluffy on the inside, and go well with just about anything. But getting them perfectly crisp can be a challenge. This simple guide will show you how to make the perfect crispy roasted potatoes every time, with just a few simple ingredients and helpful tips.
Sometimes simple is just better! This recipe uses just 5 ingredients, making it super easy to prepare. It’s the perfect side dish for a busy weeknight dinner or a fancy holiday spread!
Why This Recipe Works
- Parboiling the potatoes allows the outside to get soft enough to rough them up, creating the best surface for crisping.
- Roughing them up before roasting creates a textured surface that crisps up nicely.
- Just the right amount of oil makes the roasted potatoes crisp without becoming greasy.
- Simply seasoning them with salt and pepper and a hint of fresh thyme allows the potatoes to remain the star of the show.
Ingredient Notes
Which Potatoes For Roasting
When roasting potatoes, a good rule of thumb is to choose a waxy potato. They have enough starch to make the interior light and fluffy, holding their shape and developing a nice golden exterior.
In the US, a good choice is Yukon Gold or Russet. If you’re in the UK, King Edward works well. In Australia, Dutch Cream is good all-around potatoes.
What Oil Is Best
Oils with a mild flavor and a higher smoke point are best for roasting potatoes as they can be heated to the higher temperatures used in roasting. These oils include light olive oil, canola, and grapeseed oil.
Herbs & Seasoning
Seasoning: I like to keep it simple with salt and pepper. Kosher or sea salt are both great options. You can experiment with flavors like fresh garlic, garlic powder, sweet or smoked paprika, or onion powder.
Herbs: In our roasted potatoes, we use fresh thyme, but feel free to use other fresh herbs like rosemary or oregano instead for a different flavor.
How To Parboil Potatoes For Roasting
Most recipes will tell you to start with cold water. This is because boiling potatoes in hot water will cook the outside of the potato faster than the inside resulting in an uneven cook.
That logic is excellent for boiled potatoes, but for roasted potatoes, starting with potatoes that are cooked on the outside and undercooked inside is perfect for achieving a crispy exterior.
Once drained and dry, gently shake them in the strainer to rough up the cooked exterior. This will result in a perfectly crisp roast potato.
How to Make Crispy Roast Potatoes
- Add parboiled potatoes to a large bowl. Add oil, salt, and pepper. Gently stir to coat, transfer to a baking sheet in one layer, and add the fresh thyme.
- Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil and serve.
Step By Step Instructions
Preparation
Start with peeling and cutting 2 lbs of potatoes. I cut mine into pieces a little smaller than a ping-pong ball. Just cut the potatoes into similar-sized pieces to ensure even cooking.
Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor, soaking removes excess starch that can cause them to stick to the pan and creates a crisper finish.
Boil enough water to cover the potatoes, salt the water, and pour it over them.
Parboil the potatoes for 10 to 15 minutes until they are tender on the outside but firm on the inside.
To tell if the potatoes are parboiled enough, Take one potato from the boiling water and test it using a fork or a sharp knife tip. If it pierces the potato with little resistance, it’s done.
Be sure to use a fork, not a knife, as a knife is sharp and will always slide in easily.
Drain the potatoes in a strainer and leave them to dry out.
Once the potatoes are dry, gently shake the strainer to rough them up. Not so much that they break; you just want to create a textured surface. I promise you, doing this will make them crisp up beautifully.
Place the potatoes in a large bowl and add 4 tablespoons of oil, and season to taste. I add about 2 teaspoons of salt and 1/2 teaspoon of black pepper. Then gently toss them to coat them evenly with the oil and seasoning.
Transfer the potatoes to a rimmed baking sheet, spreading them in a single layer. Then sprinkle some fresh thyme over the potatoes.
Use non-stick foil to line the pan – this is a game changer because you never have to worry about the crispy goodness being left behind stuck to the pan!
Roasting & Serving
Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown.
Season with salt, serve hot, and enjoy!
Storage & Freezing Instructions
To Make Ahead: Parboil the potatoes until they’re partially cooked, then drain and dry them thoroughly. Next, rough them up by gently shaking them in the colander to create that crispy texture, and store them in the fridge without adding any seasoning, as salt can draw out moisture and affect the texture if added too early.
On the day you’re serving, remove the potatoes from the fridge, toss with seasoning and oil, and then bake as directed. This way, you’ll get the perfect, crispy results without any excess moisture.
Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days.
To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge.
To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy.
Erren’s Top Tips
- Cut the potatoes into similar-sized pieces to ensure even cooking.
- To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle, and then pour over the potatoes. This keeps you from dropping them into the hot water and getting burned by the splash.
- Be sure to salt the water – Adding salt to the water when boiling or parboiling potatoes is essential as it enhances the potatoes’ flavor and helps keep their texture intact.
- Use an oil with a high smoke point to prevent the oil from burning and producing a bitter flavor. Good options for high smoke point oils include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil.
- Use non-stick foil to line the pan – this is a game changer because you never have to worry about the crispy goodness being left behind stuck to the pan! Plus, it makes clean-up easier.
- Use a rimmed baking sheet to help prevent oil or drippings from spilling onto the bottom of the oven.
- Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.
- Start with a hot oven – Preheat the oven before adding the potatoes. This will help to create a crispy exterior while keeping the interior soft and fluffy.
- For extra crispy potatoes, flip them in the pan halfway through the cooking time.
- For extra flavor and super crisp results, try using duck, or goose fat to roast your potatoes. You won’t be disappointed!
FAQs
Yes, to parboil the day before roasting, parboil, drain, rough the outside, and coat with oil the day before. Then cover them with plastic wrap and store them in the fridge until needed.
Covering them with cold water is the best way to keep them from turning brown. Don’t store them this way any longer than overnight, as they will start to lose their structure.
To make ahead and freeze roasted potatoes, parboil, drain, rough the outside, and transfer them to a baking sheet or dish in a single layer. Loosely cover them with plastic wrap and freeze them. Once frozen, transfer to a freezer bag and return to the freezer.
Heat the olive oil in a large roasting pan for five minutes to roast from frozen in the oven. Carefully add the frozen potatoes to the hot oil and turn to coat. Cook for 45-50 minutes, turning in the oil halfway through until golden and crisp.
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Let’s Make Crispy Roasted Potatoes
Ingredients
- 2 lbs Potatoes
- 4 Tablespoons light olive oil
- Salt and pepper to taste
- Fresh Thyme
Instructions
- Preheat the oven to 200ºC/400ºF.
- Peel the potatoes, cutting any larger ones, so they’re uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
- Wash the potatoes in cold water to remove extra starch, then add them to a large pot. Boil enough water to cover the potatoes well (about 2 inches higher than the potatoes). Pour over the potatoes, salt the water, and parboil for 10 to 15 minutes, then drain in a strainer and leave dry.
- Once dry, gently shake the strainer to rough up.
- Add the potatoes to a large bowl. Add the oil, salt, and pepper, gently stir to coat, transfer to a baking sheet in one layer, and add the fresh thyme.
- Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.
- Transfer to a plate lined with paper towels to drain off any excess oil and serve.
Tips + Notes
- Soak the cut potatoes in salted ice water for 20 minutes before starting. The salt adds flavor, soaking removes excess starch that can cause them to stick to the pan and creates a crisper finish.
- To safely add the potatoes to the boiling water, add the potatoes to the empty pot, boil the water in a kettle, and then pour over the potatoes. This keeps you from dropping them into the hot water and getting burned by the splash.
- To tell if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in reasonably quickly but meets some resistance in the center.
- Use an oil with a high smoke point to prevent the oil from burning and producing a bitter flavor. Good options for high smoke point oils include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil.
- Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.
LINDA L KELLOGG says
Made these tonight and will be making them again Thank you
Erren's Kitchen says
Hi Linda! We are so glad that you enjoyed them enough to make them again! Thank you for leaving a review and we hope you try more recipes in the future!
Ella T says
I never write reviews but this is the FIRST time my roast potatoes have ACTUALLY been crispy. I will use this method forever, it’s perfection! I used all of the tips provided and I do think it makes a difference so don’t skip any steps – and don’t worry it’s totally worth the effort. Life changing!
Erren's Kitchen says
Hi Ella. Thank you so much for taking the time to leave such a wonderful review! We’re thrilled to hear that our crispy roasted potato recipe worked so well for you and that you found it life-changing. 😍
It’s true, following all the steps and tips can make a significant difference in achieving that perfect crispiness. We’re delighted that you plan to use this method forever – that’s the kind of endorsement that truly makes our day! Thank you so much for letting us know!
penelope jordan says
OMG! It worked. The prep for the potatoes was spot on. I made them in the air fryer instead of the oven at high heat. They came out perfectly. So freaking good!
Erren Hart says
Hi Penelope, I’m so glad you liked the recipe! Your kind words and feedback are truly appreciated!
Erren Hart says
Your comment put a smile on my face. I’m happy that the recipe was a hit for you.
Jimmy says
These roasted potatoes are absolutely delicious! The recipe is so easy to follow and the result is perfectly crispy and flavorful potatoes every time. I love how versatile they are and how they can be paired with so many different dishes. I’ve made them as a side dish for dinner parties, and they’re always a hit. They’re also great for meal prepping and adding to salads or bowls throughout the week. Thank you for sharing this amazing recipe!
Erren Hart says
Hi Jimmy, Thank you for the glowing review of my recipe! I’m thrilled to hear that you found the recipe easy to follow and that the potatoes turned out crispy and flavorful. It’s great to hear you’ve incorporated them into many meals, from dinner parties to meal prepping. I truly appreciate your kind words and am happy to have been able to contribute to your culinary adventures.
Dana says
Best, most crispy and soft inside potatoes in the oven ever! Made these with grilled lamb chops! Definitely will make ever week! Thanks for sharing!
Erren Hart says
Hi Dana, Thanks for trying out the recipe and for sharing your feedback. We’re happy to hear that you enjoyed the potatoes and that they paired well with your grilled lamb chops. We’re also glad that you plan on making this recipe a regular part of your meals. Thank you for your support, and happy cooking!
Kelley says
What type of potatoes work best?
Erren Hart says
Hi Kelley, there is a section in the article above that covers this topic. When roasting potatoes, a good rule of thumb is to choose a waxy potato. They have enough starch to make the interior light and fluffy, holding their shape and developing a nice golden exterior.
In the US, a good choice is Yukon Gold or Russet. If you’re in the UK, King Edward works well. In Australia, Dutch Cream is good all-around potatoes.
Lonna says
Best crispy potatoes ever!! Thanks so much for sharing!
Erren Hart says
Thank you for trying the recipe and for taking the time to leave feedback! I’m glad to hear that you loved it so much!
steve says
this is great information for me, I always watched never paid attention to
the time on roasting
Erren Hart says
I’m glad you found the information helpful for roasting potatoes! Timing can be important to get the perfect crispy and tender potatoes. Let me know if you have any other questions or need any more tips.
Kieran says
I make these at least twice a month. Wife and kids love them.
Erren Hart says
Thank you for sharing how much your family enjoys our roasted potatoes, Kieran! It’s always a pleasure to hear our food is being enjoyed so much!
Miranda says
Absolutely amazing, thanks so much!
Erren Hart says
Thank you for the kind words! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!