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Crispy Oven Roasted Potatoes

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.

Crispy Oven-Roasted Potatoes

 

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.

Tips

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.

Make Ahead

  • 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.

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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.

How to make crispy oven roasted potatoes

potatoes butter oil rosemary salt pepper
Yukon gold potatoes, butter, oil, rosemary, salt and pepper.
potatoes on cutting board cut into chunks
Cut potatoes into even chunks, about 1 1/2-2 inches.
boiled potatoes draining in sieve
Boil potatoes in salted water until tender but not too soft. Drain,
butter, oil, seasonings added to boiled potatoes in pot
Place drained potatoes back in pot and shake over heat on stove to dry out. Add butter, oil and seasonings.
seasoned boiled potatoes in single layer on pan
Spread potatoes on lined pan in a single layer. Don’t overcrowd.
roasted potatoes on pan
Roast 20 minutes, flip potatoes, then roast another 10-20 minutes longer until brown and crisp.

roasted potatoes piled on plate

Crispy Oven-Roasted Potatoes piled on a plate fff
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4.94 from 16 votes

Crispy Oven Roasted Potatoes

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, Vegetarian
Servings: 3
Author: Cheryl

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Nutrition values are estimates based on 1/2 lb raw potatoes per person (typical portions are 1/3-1/2 lb per person)

Nutrition

Nutrition Facts
Crispy Oven Roasted Potatoes
Amount Per Serving
Calories 324 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 402mg17%
Potassium 955mg27%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 233IU5%
Vitamin C 45mg55%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

This crispy oven potatoes recipe, originally posted in 2016, has been updated with new information and pictures. And no change in deliciousness:)

8 Comments

  1. 5 stars
    These potatoes are AMAZING!! I added sliced lemon wheels (very thin) and shallots. The lemons were carmalized and roasted to perfection and complimented the rosemary. The shallots added a bit of sweet but savory flavor!!! Awesome!!!

  2. 5 stars
    I hardly ever leave reviews, but I want to let people know, these are DELICIOUS! The recipe is simple, but great. I honestly thought I boiled the potatoes too long because they looked a bit ragged after I dumped them. I carried through with the olive oil/butter/seasoning in baking. WOW! These potatoes came out so crispy on the outside, but still so soft & creamy inside! Maybe it was the baking soda, it made all the difference! My family loved & ate every last potato cube! Thank you!!!

  3. 5 stars
    This recipe is so easy to make and even easier to change to your preferences. I’ve tried them many ways since I found this recipe. My latest I used Italian seasoning, added smoked salt and onion powder but the best thing I did was put shredded parmesan the very last minute of cooking. Yummy!

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