If you’re craving the perfect side dish that’s golden, crispy, and bursting with flavor, you’re in the right place. This recipe for roast potatoes will become your go-to because it’s simple, foolproof, and utterly delicious.
Making roast potatoes that are crispy on the outside and fluffy on the inside is easier than you think, and I’ll walk you through every step for the best results. Once you try this recipe, you’ll never settle for anything less.
Why You’ll Love This Recipe
- Perfectly crispy and golden every time thanks to a simple parboil and roasting technique.
- Fluffy and tender on the inside, achieving the ideal texture balance.
- Seasoned with fresh herbs and garlic for amazing flavor depth.
- Uses common pantry ingredients, so no special shopping required.
- Easy to customize with your favorite seasonings or oils.
Ingredients
Here’s everything you need to make these irresistible roast potatoes. Feel free to use a mix of potato varieties if you like.
- 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
- 4 cups water (for parboiling)
- 2 teaspoons kosher salt, divided
- 3 tablespoons olive oil or duck fat
- 4 cloves garlic, lightly crushed
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon freshly ground black pepper
- Optional: pinch of smoked paprika or chili flakes for a little kick
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 180 per serving
How to Make Crispy and Golden: The Ultimate Roast Potatoes Recipe You Can’t Resist!
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
- Place the peeled and cut potatoes in a large pot with 4 cups cold water and 1 teaspoon of kosher salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes until potatoes are just tender but not falling apart.
- Drain the potatoes well and return them to the pot. Shake the pot gently to rough up the edges of the potatoes—this helps create a crispy crust during roasting.
- Transfer the potatoes to the prepared baking sheet. Drizzle with olive oil or duck fat, add garlic cloves, rosemary, remaining salt, and black pepper. Toss gently to coat evenly.
- Spread the potatoes out in a single layer to avoid overcrowding and place them in the oven. Roast for 40-45 minutes, turning once or twice, until they’re golden brown and irresistibly crispy.
- Remove from the oven, discard garlic cloves if desired, and serve immediately. Enjoy your perfectly crispy and golden roast potatoes!
Tips for the Best Results
- Don’t skip the parboil; it’s key to achieving the fluffy interior.
- Use a sturdy roasting tray to ensure even heat distribution for crispiness.
- Shake the potatoes in the pot after draining to roughen edges for that crunch.
- Roast at a high temperature (425°F) for the perfect golden crust.
- Add fresh herbs at the start for infused flavor or sprinkle some right before serving for freshness.
Storage and Reheating
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. They’re great cold or reheated.
For reheating, spread them on a baking sheet and warm in a 400°F oven for 10-15 minutes until crisp again. Avoid microwaving to keep them crunchy.
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes! Yukon Gold and Russet potatoes work best for roasting because of their texture. Waxy potatoes like red potatoes can be used but may not get as crispy.
Should I peel the potatoes before roasting?
Peeling is optional. Peeling helps achieve a crispy exterior, but you can leave skins on for more texture and nutrients if you prefer.
Can I prepare the potatoes ahead of time?
Absolutely. You can parboil and rough up the potatoes a few hours ahead, then toss with oil and herbs just before roasting.
What oil is best for roasting potatoes?
Olive oil is the most common and flavorful choice, but duck fat or goose fat creates an even crispier and richer result if you want to indulge.
