Crispy oven roasted potatoes are soft and creamy inside, crispy and golden outside. The two step cooking method takes a bit longer, but it’s worth it. They’re that good!
These oven roasted potatoes are truly exceptional.
How are these potatoes different?
It’s all in the cooking method.
- Boil and rough up the potatoes first
- Add butter and oil
- Then roast the potatoes in a very hot oven.
The end result is a roasted potato that’s creamy on the inside with a crispy exterior. Almost like a fried potato.
I can assure you, there will be no leftovers. I think it’s my favorite potato recipe 🙂
Ingredients – tailored to your taste
Potatoes: I prefer Yukon gold potatoes for this recipe. They have thin skins, creamy insides and they brown and crisp up beautifully. Fingerling, red potatoes or baby potatoes will also work. Russet potatoes are OK too (more fluffy than creamy and they don’t get quite as crispy).
Butter and oil: You can use any combination of oil and butter you like. Butter does add great extra flavor if you’re wondering. I use half butter and half oil.
Herbs: Use fresh rosemary or thyme if you have it. If not, use dried.
Here are a few variations and substitutes to try.
- Instead of butter and olive oil, try duck fat, goose fat, or beef fat – depending on what you’re serving.
- Try sprinkling the potatoes lightly with garlic powder and/or rosemary before roasting if you like.
- Serve the potatoes with a dip or sauce on the side. Traditionalists will stick to ketchup (which is just fine), but you can also try roasted red pepper sauce or 5 minute herb sauce or a gremolata.
Step by step instructions
To peel or not to peel
- If I use Yukon gold potatoes, yellow potatoes or red potatoes, I don’t bother peeling them. The skins are thin and there is extra nutrition in the skins. I do, however, discard any skins that get separated from the potato chunks after boiling. These will just get burned. If you are using Russet potatoes (more fluffy than creamy), peel the potatoes first.
Size of potato chunks
- Cutting your potatoes into bigger chunks (2-3″) will give you more of the creamier insides. Smaller chunks like 1-inch (2.5 cm) cubes give you more of the crispy surfaces. I find 1 1/2 – 2 inches (3.8-5 cm) perfect. Whatever you choose, try to cut the potatoes more or less the same size for even cooking.
Add a pinch of baking soda
- Serious Eats chef Kenji Lopez-Alt adds a pinch of baking soda to the water (in this case a 1/2 tsp) when boiling the potatoes. Apparently, it creates a rougher surface to the potato to increase browning. I always forget and my potatoes come out brown and crisp anyway as you can see in the pictures. It might be worth a try though.
Dry out your boiled potatoes
- After draining the boiled potatoes, put them back in the pot to dry them out. Heat the stove to medium and give the pot a few good shakes for 30 seconds. This also roughs up the surface of the potatoes for better browning.
Line the pan
- Line the pan with foil and spray well with oil. This will ensure no sticking and easy cleanup. Parchment won’t work as well.
Single layer of potatoes only
- Make sure your potatoes are in a single layer in the pan when roasting. Don’t overcrowd the pan or they will steam, not brown. Use two pans if needed.
Use some butter if you can
- If you can manage to use at least part butter in the roasting stage, the extra flavor is amazing. If you can’t, don’t worry. Oil is great too.
How many potatoes you need per person
- Figure 1/3 to 1/2 lb (151-227 g) of potatoes per person. I use at least 1/2 lb (227g) per person, especially with these potatoes – about 1 medium potato.
What to serve with roasted potatoes
Crispy oven roasted potatoes are great no matter what you serve them with. Even on their own as the main event or a breakfast potatoes. But I do love them as a delicious side dish with Marinated Flank Steak, Sweet and Spicy Chicken Wings, Sous Vide Boneless Leg of Lamb, Juicy Grilled Pork Chops, Meatloaf with Mushroom Gravy Reverse Sear Ribeye Steak, and Lemon Garlic Herb Chicken.
Complete the dish, roasting them for slightly less time. The potatoes can sit on the counter until you’re ready. Reheat them at 450F/232C for the final 7-10 minutes to crisp them up again.
Alternatively, make the recipe up to the point of putting them into the oven to roast. I do this all the time. About 45-50 minutes before serving, roast the potatoes.
Our best potato recipes
If you love potatoes – who doesn’t – here are a few of our reader favorites. Grilled, roasted, boiled, fried. Needless to say, the crispy oven roasted potatoes in this recipe are high on this list.
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Salt is king when it comes to flavor enhancers. Check out our article on what experts say about the best salt for cooking (and what you should know).
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Crispy Oven Roasted Potatoes (Exceptional!)
- 1 1/2 pound potatoes, Note 1, about 3-4 potatoes I prefer Yukon Gold/yellow potatoes
- 1/2 teaspoon baking soda (optional) Note 2
- 2 tablespoon unsalted butter (if using salted butter, cut down on salt)
- 2 tablespoon olive oil
- cooking oil spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoon fresh chopped rosemary or more (optional) or 1/2 tsp dried rosemary or thyme
- HEAT OVEN TO 450F/232C. Line a large sheet pan with aluminum foil (sprayed will with oil) or parchment paper. Note that parchment paper may brown on edges at this high temperature.
- CUT AND BOIL POTATOES: Peel potatoes if desired (Note 3) and cut potatoes into 1.5 – 2 inch (3.8-5 cm) pieces (Note 4). Place potatoes in a medium-large pot of cold water with a tablespoon salt. Heat to boiling, then lower to medium and gently boil, uncovered, for 6-8 minutes until tender, but not too soft. Drain well in a colander or sieve.
- PREPARE POTATOES FOR ROASTING: Put potatoes back the pot on medium-high heat and give them a good shake. This will dry out the potatoes and rough them up, allowing them to absorb the oil and butter better – and avoid soggy potatoes. Turn off the heat. Add butter and oil (use any combination of butter and oil as preferred to equal 5-6 tablespoons), rosemary (if using), salt and pepper. Stir gently to coat the potatoes well. Taste and add more salt if needed.
- ROAST POTATOES: Transfer potatoes to the prepared baking sheet, spreading them out in a single layer. Don't crowd the pan. Use two pans if needed. Roast for 20 minutes, turn them over, then roast for another 10-20 minutes until golden brown with crispy edges. Bake a little longer for extra crispy potatoes if you like. Serve immediately.
- Which potatoes are best to use: Yukon Gold are my #1 choice. They have thin skins, creamy insides and they brown and crisp up beautifully. Russet are good too (more fluffy than creamy). They don’t get quite as crispy. I often use creamy red potatoes too. Here’s a good article on the different types of potatoes and how to cook them if you’re interested.
- Baking Soda: Serious Eats chef Kenji Lopez-Alt adds a pinch of baking soda (in this case a 1 tsp) to the water used for boiling the potatoes to create a rougher surface that increases browning.
- Peel potatoes or not? If I use Yukon gold (yellow potatoes) or red, I don’t bother peeling them. The skins are thin and there is extra nutrition in the skins. If using Russet potatoes, peel them first.
- Size of cut potatoes: Cutting your potatoes into bigger chunks (2-3 inches/5-7.6 cm) will give you creamier insides. Smaller chunks give you more crispy surfaces. I find 1 1/2- 2 inches (3.8-5 cm) perfect. Whatever you choose, try to cut the potatoes more or less the same size for even cooking.
- Make Ahead: Two options
- Make the entire recipe, but roast the potatoes for slightly less time. Remove them from the oven and let them sit on the counter. Before serving, finish roasting at 450F/232C for the final 7-10 minutes.
- Alternatively, make the recipe up to the point of putting them into the oven to roast. I do this all the time. About 45-50 minutes before serving, roast the potatoes