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 crispy oven roasted potatoes are truly exceptional.
How are they different from the usual roasted potatoes? It’s all in the cooking method. You boil and rough up the potatoes first, add butter and oil, then roast the potatoes at very high heat.
The end result is a potato that’s creamy on the inside and crispy on the outside. Almost like a fried potato.
Crispy oven potatoes are great no matter what you serve them with. Even on their own as the main event. But I do love them with Marinated Flank Steak , Sweet and Spicy Chicken Wings, Meatloaf with Mushroom Gravy and Lemon Garlic Herb Chicken.
I can assure you, there will be no leftovers.
Tailor To Your Taste
- 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.
- Instead of butter and olive oil, try duck fat, goose fat, or beef fat – depending on what you’re serving.
- 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.
How many potatoes do 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.
To peel or not to peel
- If I use Yukon gold or yellow potatoes (or red skin 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 give you more of the crispy surfaces. I find 1 1/2 – 2 inches 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 anyways 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 clean up. 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.
- Complete the dish, roasting them for slightly less time. The potatoes can sit on the counter until you’re ready. Reheat them at 450F 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.
- crispy smashed potatoes with gremolata
- mashed potato pancakes
- herb potato salad
- grilled veggies and potatoes
- vegetarian sweet potato hash
- Indian potatoes
- hasselback sweet potatoes (15 minutes)
- basic mashed potatoes
- maple lime roasted sweet potatoes with pecans
How to make crispy oven roasted potatoes
Crispy Oven Roasted Potatoes
- 1 1/2 lb potatoes, Note 1, about 3-4 potatoes I prefer Yukon Gold/yellow potatoes
- 1/2 tsp baking soda (optional) Note 2
- 2 tbsp unsalted butter (if using salted butter, cut down on salt)
- 2 tbsp olive oil
- cooking oil spray
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp fresh chopped rosemary or more (optional) or 1/2 tsp dried rosemary or thyme
- HEAT OVEN TO 450F. Line a large baking pan with aluminum foil. Spray well with cooking oil.
- CUT AND BOIL POTATOES: Peel potatoes if desired (Note 3) and cut potatoes into 1.5 - 2 inch pieces (Note 4). Boil potatoes in a medium-large pot of boiling salted water, 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 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. 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 foil-lined pan, spreading them out in a single layer. Don't crowd the pan. Use two pans if needed. Roast for 20 minutes, turn them over, the roast for another 10-20 minutes until golden brown and crispy. 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.
- 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. Apparently it creates a rougher surface to the potato to increase browning. I always forget and my potatoes come out brown and crisp anyways as you can see in the pictures. It might be worth a try though.
- 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. 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, peel the potatoes first.
- Size of cut potatoes: Cutting your potatoes into bigger chunks (2-3") will give you creamier insides. Smaller chunks give you more crispy surfaces. I find 1 1/2- 2 inches 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 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
This crispy oven potatoes recipe, originally posted in 2016, has been updated with new information and pictures. And no change in deliciousness:)