Crispy Roast Potatoes
These crispy roast potatoes are golden, crunchy on the outside, and fluffy on the inside. Perfect as a side dish, they pair wonderfully with any meal, from roasts to simple weeknight dinners. A simple recipe with delicious results every time!
- Prep Time: 10 minutes
- Cook Time: 50 minutes (including parboiling)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, British
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs (900 g) potatoes (Yukon Gold or Russet)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary (optional)
- 1/2 tsp paprika (optional)
Instructions
- Prep the Potatoes
- Preheat your oven to 425°F (220°C).
- Peel and chop the potatoes into evenly-sized chunks (about 1–2 inches).
- Parboil
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 8–10 minutes until slightly softened. Drain and let them dry for 5 minutes.
- Season
- Return the potatoes to the pot, add olive oil, salt, pepper, garlic powder, rosemary, and paprika. Toss to coat evenly. Gently shake the pot to roughen the edges of the potatoes; this helps create a crispy texture.
- Roast
- Spread the potatoes on a baking sheet in a single layer. Avoid overcrowding for maximum crispiness.
- Roast for 35–40 minutes, flipping halfway through, until golden and crispy.
- Serve
- Remove from the oven and serve immediately with your favorite main dish.
Notes
- For extra crispiness, use a hot baking tray and ensure the potatoes are completely dry before seasoning.
- You can substitute olive oil with duck fat or butter for a richer flavor.
Find it online: https://recipe.newsvks.com/crispy-roast-potatoes/