Crispy Roasted Potatoes (Creamy Inside)
“… These are the best potatoes I have ever eaten. EVER! I have shared this recipe with so many people…. Just a total game changer.” James
Crispy roasted potatoes that are soft and creamy inside, crispy and golden outside. The two-step cooking method takes a bit longer, but reader comments like “the best potatoes I’ve ever eaten” say it’s worth every minute. These potatoes are truly exceptional.
What to expect
These crispy roasted potatoes have creamy, soft centers and deeply golden, crispy edges.
What makes them different is the two-step boil-and-roast method, which creates that contrast without frying. The potatoes come out rich, flavorful, and crisp enough to eat straight off the pan. No leftovers guaranteed!
In a nutshell: Crispy roasted potatoes
- Boil potatoes briefly to soften the centers (a pinch of baking soda helps browning)
- Rough them up for maximum crispiness
- Toss with butter and oil for flavor and color
- Roast hot (450°F/232C) until deeply golden and crispy
A simple method that creates creamy insides and crispy outsides – every time.
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 but red potatoes get very dark and soften when they are out of the oven. Russet potatoes are OK too (more fluffy than creamy and they don’t get quite as crispy or golden).
- Butter and oil: Use any combination you like. Butter adds richness and flavor. Oil helps with browning. I use half butter and half oil for the best balance.
- Herbs: Use fresh rosemary or thyme if you have it. If not, use dried.
Variations and substitutions
- 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.
Step-by-step instructions
Important Tips
- Big vs small 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.
- Dry out potatoes after boiling: After draining the boiled potatoes, put them back in the pot over the heat to dry them out. Give the pot a few good shakes for 30 seconds. This also roughs up the surface of the potatoes for better browning and crispiness.
- Don’t overcrowd potatoes in the oven or they will steam and not get crispy. Use two pans if needed – and lay potatoes in a single layer.
What to serve with roasted potatoes
Crispy roasted potatoes are great no matter what you serve them with. Even on their own as the main event or as breakfast potatoes.
You can also 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, sour cream, tzatziki, 5 minute herb sauce or a gremolata.
As a delicious side dish, pair them with:
Recipe FAQs
Overcrowding the pan is the #1 reason. Potatoes need space to roast, not steam. Use two pans if needed and roast at a high temperature until brown and crispy.
For this level of crispiness and creamy insides, yes. Boiling softens the inside and roughs up the surface so the potatoes crisp beautifully in the oven.
Yes. Roast them to slightly underdone, let them sit at room temperature, then finish roasting at 450°F/232C for 7-10 minutes just before serving.
Yukon Gold potatoes are ideal – they’re creamy inside with thin skins that crisp well. Russets work too, but are fluffier (less creamy) and less golden.
Definitely. Use all olive oil or another fat like duck fat or avocado oil. You’ll still get great crispiness with a slightly different flavor.
Yes. Reheat the potatoes in the oven at 425–450°F on a sheet pan until hot and crisp. Microwaving will soften them.
More great potato recipes
If you love potatoes – who doesn’t – here are a few of our reader favorites.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Crispy Oven Roasted Potatoes (Exceptional!)
Ingredients
- 1 1/2 pound potatoes, Note 1, about 3-4 potatoes I prefer Yukon Gold/yellow potatoes – no need to peel.
- 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
Video
Instructions
- 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 in 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), 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.
Recipe Notes
- 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 or brown. 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. I always forget and they still come out great.
- 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.
- Impact of different 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.
- Serving size: 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.
- 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
One of the best potato recipes I’ve tried
So fast : )
Thrilled to hear that – thanks Dave!
Easy and great flavor even for picky eaters.
So good! Cooking for the second time. Ready in 10 minutes.
Love!!
Excellent recipe! Love getting the crispiness through using baking soda and roughing up the potatoes. Awesome!
Thanks so much! Glad you found them awesome!
These potatoes were delicious! I used red potatoes and cut them into 1 1/2 – 2 inch sections and sprinkled with rosemary before the bake. I cooked for about 40 minutes and they came out perfectly crispy outside and a creamy center.
One of my faves – thanks for sharing Nikki.