Print

Ultimate Crispy Oven Roasted Potatoes: Fluffy Inside, Golden Outside

A close-up of golden brown, crispy oven roasted potatoes seasoned with herbs in a grey bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn the simple method to make the best oven roasted potatoes that achieve maximum crispiness on the outside while staying tender and fluffy inside. This easy recipe is the perfect side dish for any weeknight dinner or special occasion.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch pieces
  • 1/2 cup vegetable oil or duck fat
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat your oven to 425°F (220°C). Place the cut potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
  2. Bring the water to a boil over high heat. Boil the potatoes for 8 to 10 minutes until the edges start to soften slightly when pierced with a fork. Do not overcook.
  3. Drain the potatoes completely in a colander. Let them sit for 5 minutes to allow excess steam to escape.
  4. Gently shake the colander for about 30 seconds. This roughs up the edges of the potatoes, which creates extra surface area for crisping.
  5. In a large roasting pan or baking sheet, heat the oil (or fat) in the oven for 5 minutes until shimmering hot.
  6. Carefully remove the hot pan from the oven. Add the roughed-up potatoes to the hot oil, turning them gently to coat all sides. Spread them into a single layer.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Sprinkle the potatoes evenly with salt, pepper, garlic powder, and dried rosemary. Gently toss them using a spatula.
  9. Return the pan to the oven and roast for another 20 to 25 minutes, turning once halfway through, until they are deep golden brown and very crispy.
  10. Serve immediately as the best potato side dish for steak or chicken.

Notes

  • For the ultimate crispiness, use a high smoke point fat like vegetable oil or rendered duck fat.
  • Do not overcrowd the pan; use two pans if necessary to ensure the potatoes roast instead of steam.
  • For garlic herb roasted potatoes variation, add 4 cloves of minced garlic during the last 10 minutes of roasting.

Nutrition

Find it online: https://cookingzenith.com/oven-roasted-potatoes-crispy-tutorial/