Absolutely! Oven-roasted potatoes are a timeless, versatile side dish that everyone should know how to make perfectly. The goal is a crispy, flavorful exterior and a fluffy, tender interior.
Here is a comprehensive guide to achieving the CRISPIEST oven-roasted potatoes, including a classic recipe and pro tips.
The Ultimate Crispy Oven-Roasted Potatoes
This method uses a few key techniques (boiling and roughing up the edges) for maximum crispiness.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 40-50 minutes
Ingredients
· Potatoes:
· 2 lbs (about 1 kg) starchy or all-purpose potatoes (Russet, Yukon Gold, or Maris Piper are ideal)
· Fat & Flavor:
· 3 tbsp high-heat oil (vegetable, canola, avocado oil, or duck/goose fat)
· 1 tsp garlic powder
· 1 tsp paprika (optional, for color and flavor)
· ½ tsp dried rosemary or thyme (optional)
· Salt and freshly ground black pepper to taste
· Fresh Garnish:
· 2 tbsp fresh parsley, chopped
· Flaky sea salt (like Maldon)
Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Peel the potatoes (optional, but recommended for maximum crispiness) and cut them into even, 1 to 2-inch chunks.
- Par-Boil (The Secret Step!): Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 8-10 minutes. You want them to be just tender on the outside but still firm in the center (a fork should meet some resistance).
- Drain and “Fluff”: Drain the potatoes thoroughly in a colander. Let them steam dry for a minute. Then, return them to the empty, hot pot (off the heat) or back to the colander. Give them a vigorous shake. You want to rough up the edges and create a fluffy, mashed-potato-like surface on the exterior. This is what will become incredibly crispy.
- Season: Drizzle the oil over the potatoes. Sprinkle with garlic powder, paprika, dried herbs (if using), salt, and pepper. Gently toss to coat, ensuring every surface is covered. Be careful not to break them up too much.
- Roast: Spread the potatoes in a single layer on a large, rimmed baking sheet, making sure they aren’t crowded. Use parchment paper for easy cleanup.
- Bake to Perfection: Roast for 20 minutes. Flip the potatoes over. Roast for another 20-30 minutes, or until they are deep golden brown, crispy, and tender inside.
- Serve: Transfer to a serving bowl, garnish with fresh parsley and a sprinkle of flaky sea salt. Serve immediately.
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