The BEST Oven Roasted Crispy Potatoes

Name: The Best Oven Roasted Crispy Potatoes
Prep time: 30 min
Cook time: 50 min
Ingredients: 8 Russet or Yukon Gold potatoes ((1 1/2 lbs) peeled); salt; ⅓ cup canola oil; 2 rosemary sprigs; sea salt

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If you love your potatoes extra crispy, then you’re going to agree that these are the best Oven Roasted Crispy Potatoes. With just one added step, you get the crispiest roasted potatoes that go great with any dinner.

An iron skillet with super crunchy potatoes.

Who loves potatoes that are crispy and crunchy on all sides? If that’s you, then I have the best recipe to share. These oven roasted crispy potatoes really are super-crunchy.

While I love potatoes simply roasted in the oven, Taylor does not like potatoes unless they are extremely crisp, no soggy potatoes for her. The rest of us love potatoes in almost any form like roasted new potatoes, or potatoes au gratin or who can pass up mashed potatoes.

However, I was determined to find a way to make crunchy roasted potatoes that even Taylor would like. These were a winner, there was not a single potato left at the end of the meal and she even requests them now when she comes home!

Everyone in my family, now asks for these as part of their birthday dinner. It’s always a first choice when I ask what they want for dinner.

A platter of crispy oven roasted potatoes.

The only down side is that you have to leave yourself time for them to roast. Depending on the size of your potatoes, it will take at least 50 minutes in the oven, so plan ahead. These crispy roasted potatoes are worth every minute.

Why you’ll love it

Potato lovers will love how crispy they are.
If you’re not a potato lover, this may convert you. No mushy inside, just a crispy crunch to each bite.
Your cast iron skillet works best to get the crispiest exterior on each piece of potato.
Simple ingredients and they aren’t greasy.

What you’ll need

Russet or Yukon Gold potatoes – either potato will work fine.
Rosemary sprigs – this fresh herb pairs well with potatoes and can withstand the high heat.
Oil – Use canola or grape seed oil for their high smoke point.

How do you make crispy oven roasted potatoes

Normally I just drizzle olive oil and rosemary over chopped up potatoes and roast them in the oven. They will get slightly crispy on the outside which I love. But if you want really crispy, super-crunchy potatoes, you have to take an additional step and par boil the potatoes.

First

Cut your potatoes into evenly diced, bite size pieces. By making them as equal as possible, you won’t get some that are overdone. But don’t worry those burnt ones are pretty tasty too.

Second

You will par boil the potatoes until they are starting to soften but are not completely cooked. You don’t want mashed potatoes, so if you put a fork in them, it will not go in easily.

Third

Drain the water and put the lid back on the pot and then SHAKE the potatoes until they look a little fluffy on the outside. Give them a few good shakes, you should see little bits of potatoes on the side of the pot and all over the potatoes. If not, shake them harder.

Fourth

Preheat the oven to 475º. Once hot, add oil to an iron skillet or oven proof pan and place in the oven for 10 minutes until it is smoking hot. Remove and turn the temperature down to 425º.

Carefully add the potatoes and coat them with oil. Sprinkle with rosemary and plenty of salt. The oil will splatter if you aren’t careful.

A skillet of crunchy potatoes with a serving spoon.

They need to bake for at least 50 minutes. However, it can take longer depending on the size of your potatoes and how many are in the pan. You’ll know they’re done when they are brown and crispy on all sides.

Pro tip: Do not skip adding the oil to the oven proof pan and heating it up 10 minutes before you add the potatoes. This really sets the stage for good, crispy potatoes.

If you’re in a hurry, you might want to try potatoes with crispy onions and save these for when you have enough time for them to get super crispy. You can also take them out early and still have slightly crispy potatoes.

Recipe Notes

To add more flavor to the potatoes, you can toss them in fresh herbs after they have cooked. If you try adding herbs or garlic before, they will burn before the potatoes are done.
For the oil, use vegetable oil, like canola oil or grape seed oil because they have a high smoke point.
Make sure you salt the potatoes before you put them in the oven, or if you forgot, get the salt on them as soon as they come out.

I promise these will be so crispy and not greasy.

FAQs and tips

Why do you use russet potatoes or Yukon Gold potatoes for crunchy potatoes?

The reason that we prefer Russet or Yukon Gold potatoes for this recipe is that they have a creamy interior once cooked, without being mushy. They crunch up nicely on the exterior.

What additional herbs can you use in this dish for more flavor?

If you enjoy lots of flavor, you can add a ¼ tsp of cayenne pepper and or/ a half teaspoon of seasoned salt. If you want to add herbs, you can toss them in fresh herbs after removing from the oven.

If you use new potatoes or baby potatoes in this dish, do you have to cut them up?

Yes, if you have new potatoes or baby potatoes you want to cut them at least in half. Otherwise you won’t get the fluffy bits that make them crispy.

Why do you have to par boil the potatoes before roasting them?

When a potato is slightly cooked and then shaken, little bits of potato will stick to the surface of the potato creating a surface that will get crispier than just an even surface.

Which oil is best for roasting potatoes?

If roasting for more than 30 minutes, you will want an oil with a high smoke point, like vegetable oil or grape seed oil.

What can you serve for dinner with Super-Crunchy Roasted Potatoes

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