Crispy Roast Potatoes
These Crispy Roast Potatoes have irresistibly crunchy, golden edges and fluffy, tender centers. They’re the perfect side dish for roast dinners, holiday feasts, or any family meal.
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 kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chopped fresh rosemary (or ½ tsp dried)
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- 3 garlic cloves, lightly crushed
- 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 thoroughly, then return them to the empty pot. Shake the pot gently to rough up the edges—this creates extra-crispy surfaces.
- Toss the potatoes with the olive oil, salt, pepper, garlic powder, onion powder, rosemary, and thyme until evenly coated.
- Spread the potatoes in a single layer on a large baking sheet or roasting pan, leaving space between each piece.
- Scatter the crushed garlic cloves around the potatoes.
- Roast for 45–55 minutes, turning the potatoes halfway through cooking, until deeply golden and crisp.
- Sprinkle with fresh parsley before serving.
Tips
- Yukon Gold potatoes give a creamy interior, while Russet potatoes produce the crispiest crust.
- Don’t overcrowd the pan, or the potatoes will steam instead of roast.
- Preheating the baking tray for a few minutes before adding the potatoes helps create an even crispier bottom.
- Finish with flaky sea salt for extra flavor and crunch.
Serving Suggestions
- Roast chicken
- Prime rib
- Grilled steak
- Baked salmon
- Pork chops
- Gravy or garlic aioli
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Bake at 400°F (200°C) for 10 minutes or air fry at 375°F (190°C) for 5–7 minutes until crispy again.
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Calories: Approximately 220 calories per serving