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    Home » Recipes » Side Dishes » The Best Crispy Oven Roasted Potatoes

    The Best Crispy Oven Roasted Potatoes

    Published: Mar 27, 2022 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    A skillet of crunchy roasted potatoes.

    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!

    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.

    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.

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      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 Oven Roasted 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.

      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.

      A pot of par boiled potatoes.

      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.

      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.

      Best Roasted Potatoes FAQ

      What kind of potatoes are best for roasting?

      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.

      Is it necessary to boil potatoes before roasting?

      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.

      Why are my potatoes not getting crispy in the oven?

      For potatoes to get crispy in the oven, you need high temperatures, 425º. At this temperature they can burn before the center is done which is why boiling them first is such a great way to get extra crispy potatoes.

      How To Serve Crispy Oven Roasted Potatoes

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      Crispy potatoes in an iron skillet.

      Oven Roasted Crispy Potatoes

      Author: Barbara Curry
      If you love your potatoes crispy, then you're going to love Oven Roasted Crispy Potatoes. With just one added step, you get the crispiest roasted potatoes that pair well with lunch, dinner and holiday meals.
      5 from 2 votes
      Print Pin
      PREP: 30 minutes
      COOK: 50 minutes
      Servings: 4

      Ingredients
       

      • 8 Russet or Yukon Gold potatoes (1 ½ lbs) peeled
      • salt
      • ⅓ cup canola oil
      • 2 rosemary sprigs
      • sea salt
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      Instructions
       

      • 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. 

      Nutrition

      Serving: 1g | Calories: 281kcal | Carbohydrates: 26g | Protein: 3g | Fat: 19g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 632mg | Fiber: 3g | Sugar: 1g | Vitamin C: 29.5mg | Calcium: 18mg | Iron: 1.2mg
      Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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      Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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