Description
There’s nothing quite as satisfying as the crunch of a perfectly roasted potato. Crispy on the outside, fluffy on the inside, and golden-brown to perfection, roast potatoes are a classic side dish that can elevate any meal. Whether you’re serving them with a Sunday roast, a holiday feast, or just a casual weeknight dinner, these potatoes are sure to steal the spotlight.
For me, roast potatoes hold a special place in my heart. Growing up, they were the centerpiece of family gatherings, lovingly prepared by my grandmother, who insisted on getting that perfect crispy coating every single time. Watching her toss the potatoes in just the right amount of oil and seasoning was like witnessing an art form. This recipe brings all those cozy memories to life while ensuring foolproof results, every time.
If you’ve ever wondered how to make truly crispy roast potatoes, you’re in the right place. Let’s dig in!
Ingredients
- 2 pounds (about 1 kg) Yukon Gold or Russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1 tablespoon fresh rosemary or thyme (optional, for garnish)
Instructions
Step 1: Prep the Potatoes
Start by peeling the potatoes, if you prefer a smoother texture. You can also leave the skins on for a more rustic feel. Cut them into evenly-sized chunks—this helps ensure they cook at the same rate. I usually go for chunks about 2 inches in size.
Step 2: Par-Boil for Fluffiness
Place the potato chunks into a large pot of cold, salted water. Bring the water to a boil and let the potatoes simmer for about 8–10 minutes. You want them to be tender on the outside but still firm in the center. Par-boiling is the secret to getting that fluffy interior!
Once they’re done, drain the potatoes in a colander and let them steam for a few minutes. This step helps remove excess moisture, which is key for crisping them up in the oven.
Step 3: Preheat the Oven
While the potatoes are steaming, preheat your oven to 425°F (220°C). Place a large baking sheet in the oven as it heats up—this ensures the sheet is nice and hot when you add the potatoes, which helps them crisp up.
Step 4: Season and Coat the Potatoes
In a large mixing bowl, combine the olive oil, salt, pepper, garlic powder, and smoked paprika (if using). Toss the steamed potatoes in the oil mixture, ensuring each piece is evenly coated. The light coating of oil is what helps the potatoes develop that irresistible golden crust.
Step 5: Roast to Perfection
Carefully remove the hot baking sheet from the oven and spread the potatoes out in a single layer. Make sure there’s plenty of space between the pieces—this prevents them from steaming and ensures crispiness.
Roast the potatoes in the oven for 25–30 minutes, flipping them halfway through to ensure even browning. By the end, they should be beautifully golden and crunchy.
Step 6: Garnish and Serve
Once the potatoes are done, transfer them to a serving platter and sprinkle with fresh rosemary or thyme for an extra burst of flavor. Serve them hot, straight from the oven, for maximum crispiness.
Notes
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a 375°F oven for about 10 minutes to restore their crispiness.
- For an extra crunchy finish, sprinkle a little cornstarch over the potatoes before roasting.