Crispy Roast Potatoes
These Crispy Roast Potatoes are golden and crunchy on the outside, fluffy on the inside, and seasoned with garlic, rosemary, and herbs. They’re the perfect side dish for roast dinners, grilled meats, or holiday meals.
Ingredients
- 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
- 3 tbsp olive oil (or duck fat for extra crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Add the potatoes and parboil for 8–10 minutes, until the edges are just tender.
- Drain the potatoes well and let them steam dry for 2–3 minutes.
- Shake the potatoes gently in the pot to rough up the edges—this helps create an extra-crispy crust.
- In a large bowl, toss the potatoes with the olive oil, garlic powder, onion powder, rosemary, thyme, paprika, salt, and pepper.
- Spread the potatoes in a single layer on a large baking sheet, leaving space between each piece.
- Roast for 45–55 minutes, turning the potatoes halfway through cooking.
- During the last 5 minutes, sprinkle the minced garlic over the potatoes.
- Remove from the oven, garnish with fresh parsley, and serve immediately.
Tips
- Parboiling is the key to achieving a crispy exterior and fluffy interior.
- Don’t overcrowd the baking tray, or the potatoes will steam instead of roast.
- Let the potatoes dry well after boiling for maximum crispiness.
- Use duck fat or beef tallow instead of oil for an even richer flavor.
Serving Suggestions
- Roast chicken
- Prime rib
- Grilled steak
- Baked salmon
- Pork chops
- Garlic aioli or sour cream
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Bake at 400°F (200°C) or air fry at 375°F (190°C) for 5–8 minutes until crispy again.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: Approximately 220 calories per serving