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!
Servings (change as needed): 3
- 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 salt
- 1/4 teaspoon 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 baking sheet 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 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 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, then roast for another 10-20 minutes until golden brown and crispy. Serve immediately.
Nutrition values are estimates based on 1/2 lb raw potatoes per person (typical portions are 1/3-1/2 lb per person)
- 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
Calories: 324kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 402mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg