Name: Extra Crispy Oven Roasted 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

If you love your potatoes extra crispy, then wait until you try these super crunchy oven roasted potatoes. Just a little oil and a simple technique where you boil and then shake the potatoes, gives them the crispiest edges when roasted in the oven.

An iron skillet with super crunchy potatoes.

The Crispiest Oven Roasted Potatoes

Who loves potatoes that are crispy and crunchy on all sides? If that’s you, then this technique of first boiling then shaking the potatoes is one you have to try. Shaking the slightly cooked potatoes create edges that when roasted become super crunchy.

While most of my family loves potatoes cooked in any fashion, my oldest does not like potatoes unless they are extremely crisp, no soggy potatoes for her. I was on a mission to find a potato recipe that she would like and this technique won her over. Now everyone is always asking me to make them.

The problem with getting super crunchy potatoes is that potatoes need a high cooking temperature to get crunchy. But at that high heat, the outside will burn before the inside is cooked. The simple solution is to partially cook the potatoes before they go in the hot oven. I use a similar technique when grilling potato wedges and when making breakfast potatoes.

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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.

This will be your new favorite potato dish

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.

Ingredients You’ll Need

Russet potatoes 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, but you only need ⅓ of a cup.

How to make the crispiest 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.

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

Preheat the oven to 475º. Once hot, add oil to an iron skillet or oven proof pan and place it 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.

Crispy Roasted 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.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.