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.
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!
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.
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.
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 Crispy Roasted Potatoes
- 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.
Oven Roasted Potatoes Ingredients
- 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 to make Crispy 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.
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.
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.
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.
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.
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.
How To Serve Crispy Oven Roasted Potatoes
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.
Oven Roasted Crispy Potatoes
- 8 Russet or Yukon Gold potatoes (1 ½ lbs) peeled
- ⅓ cup canola oil
- 2 rosemary sprigs
- sea salt
- Preheat oven to 475º.
- Cut the potatoes into small pieces. Add water to a large deep pot and add potato pieces and a pinch of salt. Bring to a boil and then turn heat down to medium and simmer for 15 -20 minutes or until par boiled. Don’t over cook them or they will be too mushy.
- Drain in a colander and return to the pot. Cover and give the pan a really good shake to fluff up the potatoes.
- Add the 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 then sprinkle with rosemary and plenty of salt.
- Return to oven and roast for 50 minutes to 1 hour or until the potatoes are really crispy and golden brown. Turn half way through.
Barbara’s Tips + Notes
- Make sure you use a vegetable oil like canola oil or grape seed oil for their high smoke point.
- Don’t add garlic to the potatoes while they are roasting, it will burn.
- If you want extra flavor, add fresh herbs before serving.
- Make sure you salt the potatoes before you roast them.
- You can use any type of potatoes, just adjust the cooking time.